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Espresso
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v-un-v
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PostPosted: Tue Oct 11, 2005 1:27 pm    Post subject: Reply with quote  Mark this post and the followings unread

That rather good Stein fellow has just raised my coffee quota to ULTRA- yahoo!

So this was the photo I was trying to send- and apologies for the shameless plug for LIDL supermarkets- but they do grind exceedingly good espresso! (This tin comes RECOMMENDED!!!! - It's unbelievably cheap too!!).

As you also guessed it, that's my (well used) percolator on the right too- sitting on top of our equally dirty refrigerator!!!!

Now where's my coffee???


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Mohoyoho



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PostPosted: Tue Oct 11, 2005 2:08 pm    Post subject: Reply with quote  Mark this post and the followings unread

elektro80 wrote:
http://www.bodum.dk

Posted Image, might have been reduced in size. Click Image to view fullscreen.


Yes. . .that is what I use! A great coffee maker and easy to use.

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PostPosted: Tue Oct 11, 2005 2:16 pm    Post subject: Reply with quote  Mark this post and the followings unread

I had a french press for sometime, and it went largely unused. Then, for whatever reason I made some Hawaiian Kona in it after visiting the islands...Wow! Like a cocoa plant and coffee tree were having an orgasm in my mouth. Some people don't dig the Kona thing, but I'm all in. Since then, I got a small 1 cup Bodum (came bundled with a liquor bottle + 2 cups in one of those post-christmas sales). Anyway, works wonders when I backpack... coffee in the mountains after a 15 mile hike is a good enough reason for creating the universe.

BTW- The "French Press" is also fantastic for tea, and many other mixtures that need filtering. Very versitile.
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v-un-v
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PostPosted: Tue Oct 11, 2005 2:18 pm    Post subject: Reply with quote  Mark this post and the followings unread

Mark, I may get one of those too again (the last one smashed- so I went for the sterner all metal workout!)

Cafetiere's are a bit more gentle on the heart (although I'm sure Kassen will prove me wrong- something about bean emzymes??
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Kassen
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PostPosted: Tue Oct 11, 2005 2:25 pm    Post subject: Reply with quote  Mark this post and the followings unread

I dunno anything about "cafetiere's", sorry.

I like those french presses, I think it's very nice that the coffee gets made within the company instead of one person having to go, make coffee, then come back. It's nicer when it happens in the middle of the company.

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v-un-v
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PostPosted: Tue Oct 11, 2005 2:26 pm    Post subject: Reply with quote  Mark this post and the followings unread

aha!

Cafetiere = "French Press"

Well all you Yanks- I hate to dissapoint you, but 'Cafetiere' is what it's really known as snob

I think there should be an acute accent above the e in 'Cafe'.

So it's time to change now Smile Call them what they are really known as Very Happy
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v-un-v
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PostPosted: Tue Oct 11, 2005 2:28 pm    Post subject: Reply with quote  Mark this post and the followings unread

Kassen wrote:
I dunno anything about "cafetiere's", sorry.



cor- bloody hell- and you're on the continent too!!! Shame on you lad!!
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elektro80
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PostPosted: Tue Oct 11, 2005 2:34 pm    Post subject: Reply with quote  Mark this post and the followings unread

Kassen is in need of some "dutch" spanking? Laughing
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seraph
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PostPosted: Tue Oct 11, 2005 2:50 pm    Post subject: Reply with quote  Mark this post and the followings unread

v-un-v wrote:
that's my (well used) percolator on the right

is that a pre-WWI model Question
check this out:
The Story of the Bialetti Moka Express
Posted Image, might have been reduced in size. Click Image to view fullscreen.
I remember Bialetti commercials featuring the moustached Bialetti mascot when I was a kid Very Happy

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elektro80
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PostPosted: Tue Oct 11, 2005 3:11 pm    Post subject: Reply with quote  Mark this post and the followings unread

My contribution


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seraph
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PostPosted: Tue Oct 11, 2005 3:14 pm    Post subject: Reply with quote  Mark this post and the followings unread

elektro80 wrote:
My contribution

you posted this picture before. Am I right?

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elektro80
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PostPosted: Tue Oct 11, 2005 3:17 pm    Post subject: Reply with quote  Mark this post and the followings unread

..years ago! Very Happy
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Kassen
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PostPosted: Tue Oct 11, 2005 3:22 pm    Post subject: Reply with quote  Mark this post and the followings unread

elektro80 wrote:
Kassen is in need of some "dutch" spanking? Laughing


I dunno, I'm not sure spanking is legal here.

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elektro80
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PostPosted: Tue Oct 11, 2005 3:28 pm    Post subject: Reply with quote  Mark this post and the followings unread

..consenting adults and all that?
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PostPosted: Tue Oct 11, 2005 3:31 pm    Post subject: Reply with quote  Mark this post and the followings unread

Well, Cafétiere sounds french enough, and it does press coffee...we americans have some logic after all Smile
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gsga



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PostPosted: Tue Oct 11, 2005 3:41 pm    Post subject: Reply with quote  Mark this post and the followings unread

The French press is where it's at.

A good find is Cafe Caribe. Extremely cheap espresso and very good.
http://store.amigofoods.com/purifo.html

But I'm way deep into Turkish coffee (Lehigh Valley people need to go to the Alladin on Union Blvd.) and Thai coffee. Be careful w/the Thai. You only need to use a little bit or you'll blow a gasket!

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ian-s



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PostPosted: Tue Oct 11, 2005 4:30 pm    Post subject: Reply with quote  Mark this post and the followings unread

gsga wrote:
The French press is where it's at.


Here its just called a plunger. Just like filter but a bit more grit.

Electric espresso machines are not much trouble. I like the way the milk steamer comes up to temperature in exactly the time it takes to fill the stainless jug and return the milk to the fridge.
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PostPosted: Tue Oct 11, 2005 4:51 pm    Post subject: Reply with quote  Mark this post and the followings unread

g2ian wrote:
Here its just called a plunger.


Funny... I use the plunger in the bathroom after I've had my morning espresso and two smokes! Very Happy

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v-un-v
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PostPosted: Tue Oct 11, 2005 4:58 pm    Post subject: Reply with quote  Mark this post and the followings unread

mosc wrote:
If one takes a few AA batteries and puts them in with the coffee before grinding the resulting coffee will give you quite a jolt. Wink


Nicad's or Nickel halide? Shocked Cool
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v-un-v
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PostPosted: Tue Oct 11, 2005 5:06 pm    Post subject: Reply with quote  Mark this post and the followings unread

g2ian wrote:

Here its just called a plunger.


we Limeys are just as ignorant as the yanks you know Smile I think this device was very well called a 'plunger' once upon a time- until the yuppies took hold in the late 80's. We poor souls have succumbed to the EEC, political correctness and gentrification in recent years Confused Shocked
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paul e.



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PostPosted: Tue Oct 11, 2005 9:01 pm    Post subject: Reply with quote  Mark this post and the followings unread

best thing is to grind the beans yourself..then brew right away

my pal has just taken up roasting his own beans now

oh yeah !

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PostPosted: Wed Oct 12, 2005 1:50 am    Post subject: Reply with quote  Mark this post and the followings unread

Isn't coffee one of the greatest things on earth Smile

Just for the record though: A properly made espresso (correct beans,
right grind, exact pressure, exact quantity of liquid in the cup) will
contain less caffeine than a normal 'long' coffee.
The reason for this is that beans for espresso are roasted longer.
Through this process they'll loose some more caffeine, but acquire
more taste...

If you want even more aroma (and that lovely acidity), you can always
ask for the espresso to be made 'ristretto', which will give you even less
liquid and again less caffeine.

Espresso is an artform in itself. Before I totally changed direction
and went into what I do now, I used to own a restaurant (twice actually).
Both were financial disasters, but good learning experiences.
The second restaurant I owned used to be a hangout for local Italian
people, and some of them kept hanging around the place after I took
over.
The first months in that place, I've learned a lot about espresso Very Happy
When I got my new espresso machine in, it took 2 weeks before the
locals were happy with what came out! Especially the grinder had a lot
of work done on it... if it's grinding too rough or too fine it'll not give
the all important crema! If it's dirty, all the essential oils of the beans will
be lost, sticking to the grinder... taking a way all the lovely acidity that
comes with a good espresso...

A couple of good sites about coffee:
Espresso Porn (lovely pictures)
Coffee Geek (great forum)

Now after all this writing, guess what I want (need) now Smile

Greetz,

The Why Project
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PostPosted: Wed Oct 12, 2005 5:50 am    Post subject: Reply with quote  Mark this post and the followings unread

Good links, Why. The espresporn.com site bragging about 3000 hits a week. I can't resist mentionion that we consitently get 45000 hits a day! Surprised

Coffee is really a facinating subject. Here is an interesting link I found when trying to find a definition for espresso. http://www.math.columbia.edu/~bayer/coffee.html

It seems that espresso is a process, not a type of coffee, and that it is uses water that is below the boiling point and under pressure. Thus, some sort of machine is required. French press makes good coffee, but it's not espresso, apparently. The Bialetti is also a compromise, it has pressure but at the expense of high temperature.

Looks like espresso at home is a wonderful thing for obsessive compulisive personalities. It's also pretty nice for snobs too. snob

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Kassen
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PostPosted: Wed Oct 12, 2005 6:32 am    Post subject: Reply with quote  Mark this post and the followings unread

I don't realy get what that page wants me to do with the French press. There's a lot of talk about water that's "not quite boiling" while under a lot of pressure, then it switches to talking about tempretures but of cource the boiling point of water goes up signifficantly when pressure is involved, ispecially "a lot of pressure", I seem to remember it's entirely possible to get non-boiling water at 110°C with normal kitchen equipment (boilingpoint is 100, for all you non-metric people, freezing is 0, people are 37.4± half a degree or so, the scale is linear) so unless I'm going to presurise my whole kitchen I'm never going to get that temperature in the french press and leaving the water to cool after it has boiled wouldn't seem to be a good idea at all if I want to get as close as possible to the espresso temperatures.

Basically there seems to be a rather large gap between what he implies I should do and what the science side of things would imply. Also, can anybody tell me how much 190-200F is in S.I.?

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PostPosted: Wed Oct 12, 2005 7:29 am    Post subject: Reply with quote  Mark this post and the followings unread

Kassen wrote:
Basically there seems to be a rather large gap between what he implies I should do and what the science side of things would imply. Also, can anybody tell me how much 190-200F is in S.I.?


I would never try to defend this guys arguments. Still, I wouldn't argue the science with a guy that is a math professor at MIT either. snob

I think he says in there that he is the last of his friends to move to an espresso machine made by Pavoni.

Posted Image, might have been reduced in size. Click Image to view fullscreen.

Seems like in our world, he has moved from VA to a vintage analog system. If you follow the links, there are guys that have published mods for these machines, not unlike synth mods. ( http://www.lightlink.com/kazys/pavoni.html ). I think coffee is something it would be wise not to argue about; these guys are pretty passionate. Looks like fun though. Wink

I don't know what S. I. is (Smithonian Institution, Sports Illustrated), but 190 F = 87.8 C, and 200 F = 93.3 C.

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