HomeRoast Digest


Topic: Espresso machine upgrade fever (20 msgs / 580 lines)
1) From: miKe mcKoffee
Just in case anyone has been seriously contemplating a machine upgrade, Matt
is selling his "extra" machine at a steal of a deal over on HB - electronic
temp controlled dual boiler S1 for a grand. (tank vibe model, not plumbed
rotary) http://home-barista.com/forums/viewtopic.php?t76Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.

2) From: Sandy Andina
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Ohhhh, if only I had a spare $1K lying around. And it's local too-- 
not even any shipping!!!   If I still were using only a Silvia and  
had not sunk more than eleven hundred bucks into my Livia, I'd bite  
in a heartbeat!
On Jul 10, 2006, at 9:37 PM, miKe mcKoffee wrote:
<Snip>
Sandy
www.sandyandina.com
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Ohhhh, if only I had a spare $1K =
lying around. And it's local too--not even any shipping!!!   If I =
still were using only a Silvia and had not sunk more than eleven hundred =
bucks into my Livia, I'd bite in a heartbeat!
On Jul 10, =
2006, at 9:37 PM, miKe mcKoffee wrote:
Just in = case anyone has been seriously contemplating a machine upgrade, = Mattis selling his "extra" machine = at a steal of a deal over on HB - electronictemp controlled dual boiler S1 for a grand. (tank = vibe model, not plumbedrotary) http://home=-barista.com/forums/viewtopic.php?t=1876 Kona = Konnaisseur miKe mcKoffeeURL to Rosto = mods, FrankenFormer, some recipes etc:http://mdmint=.home.comcast.net/coffee/Rosto_mod.htmfirst not know. And in knowing = know I know not. Each Personal enlightenmentfound exploring the many divergent foot steps of = Those who have gone before. homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = = --Apple-Mail-90-333828252--

3) From: Sherry Hausner
This is a multi-part message in MIME format.
I have espresso machine fever really ~ bad but my dh believes it will be =
"just a fad"! I can't figure out how to convince him otherwise!
Can someone post how to pronounce Oaxaca - ever since somebody else =
posted their co-workers calling it ox caca - I can't for the life of me =
figure out how to say it right :) 
Do most of you use special water when making coffee? We just moved to =
Wyoming in March and our water is extremely hard (understatement) so we =
have a water softener and a RO for drinking.
Sherry

4) From: Brett Mason
Wa Haka  (all the "a"s rhyme with "Ah")
Buy the machine.  Share with dh only as he concedes your wisdom and
fortitude in staying a tough course...
Brett
On 7/11/06, Sherry Hausner  wrote:
<Snip>
-- 
Regards,
Brett Mason
HomeRoast
   Zassman

5) From: John Blumel
On Jul 11, 2006, at 9:22 am, Sherry Hausner wrote:
<Snip>
See Jim Schulman's "Insanely Long Water FAQ":
   http://tinyurl.com/mee4eJohn Blumel

6) From: Brian Kamnetz
I've heard Oaxaca pronounced  oh HWOK
On 7/11/06, Sherry  Hausner  wrote:
<Snip>

7) From: Brian Kamnetz
Oops. The previous post somehow got sent prematurely...
Oaxaca pronounciation I've heard is:  oh HWOK ka.
Brian
On 7/11/06, Brian Kamnetz  wrote:
<Snip>

8) From: TERRY TITSWORTH
Listening to a Mexican Chef, he pronounced it WaHac Ka...
But then again...He was From Oklahoma...
On 7/11/06, Brian Kamnetz  wrote:
<Snip>
-- 
Start HOT and work your way Down...
Peppers AND Coffee.
[|:{O....[|:{U...

9) From: Tom Ogren
An ex-pat gringo I met in Mazatlan pronounced it "Wah-Hah'-kah"...So does
Danny Schmidt (folksinger-"Oaxacan Vacation") ...the same as Brett and Terry
have it.
TO
On 7/11/06, TERRY TITSWORTH  wrote:
<Snip>

10) From: Sandy Andina
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On Jul 11, 2006, at 8:22 AM, Sherry Hausner wrote:
<Snip>
Ox caca? You mean we now have a Western Hemisphere alternative to  
Kopi Luwak?
Sandy
www.sandyandina.com
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On Jul 11, 2006, =
at 8:22 AM, Sherry Hausner wrote:
Can someone post how to pronounce Oaxaca - ever since somebody = else posted their co-workers calling it ox = caca Ox caca? You mean = we now have a Western Hemisphere alternative to Kopi = Luwak? = --Apple-Mail-101-388933477--

11) From: Sandy Andina
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I read Jim's article, and it made my brain hurt.  (It is quite  
comprehensive, though). I followed the advice of Jerry the Tech from  
Baratza/Caffe West, which services Pasquini and Rancilio, to use  
Crystal Geyser spring water in my Livia. Before that I had been using  
bottled "drinking water," whatever spring water was on sale that week  
and water from my Brita jug, and I had scale build up inside the  
plastic tank.  I cleaned it and switched to Crystal Geyser;  
occasionally when I run out I use filtered water from my new fridge.  
Now there is no scale, no flakes floating in the tank when I fill  
it.  Not all spring waters are the same--C.G. seems to strike a  
balance between having just enough mineral content for the machine's  
electronic sensors to auto-fill the boiler (distilled or  
demineralized water has no electrolytes to trip the sensors and thus  
the machine doesn't recognize it as water) and not enough for scale  
to build up.
On Jul 11, 2006, at 8:44 AM, John Blumel wrote:
<Snip>
Sandy
www.sandyandina.com
--Apple-Mail-102-389333832
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I read Jim's article, and it =
made my brain hurt.  (It is quite comprehensive, though). I followed =
the advice of Jerry the Tech from Baratza/Caffe West, which services =
Pasquini and Rancilio, to use Crystal Geyser spring water in my Livia. =
Before that I had been using bottled "drinking water," whatever spring =
water was on sale that week and water from my Brita jug, and I had scale =
build up inside the plastic tank.  I cleaned it and switched to =
Crystal Geyser; occasionally when I run out I use filtered water from my =
new fridge. Now there is no scale, no flakes floating in the tank when I =
fill it.  Not all spring waters are the same--C.G. seems to strike a =
balance between having just enough mineral content for the machine's =
electronic sensors to auto-fill the boiler (distilled or demineralized =
water has no electrolytes to trip the sensors and thus the machine =
doesn't recognize it as water) and not enough for scale to build =
up. 
On Jul 11, 2006, at 8:44 AM, John Blumel =
wrote:
On Jul 11, 2006, at 9:22 am, = Sherry Hausner wrote:Do most of = you use special water when making coffee? We just moved to Wyoming in = March and our water is extremely hard (understatement) so we have a = water softener and a RO for drinking. See Jim = Schulman's "Insanely Long Water FAQ":    http://tinyurl.com/mee4eJohn = Blumel homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = = --Apple-Mail-102-389333832--

12) From: Sandy Andina
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On Jul 11, 2006, at 10:06 AM, TERRY TITSWORTH wrote:
<Snip>
Yeah, but Rick Bayless spends lots of time in Mexico and is probably  
the preeminent authority on Mexican cuisine--Mexican-born chefs defer  
to his expertise. If you ever get the chance to eat at either  
Topolobampo or Frontera Grill, do it--his food is wonderful (however,  
the Frontera Grill brand of packaged foods is nowhere nearly as good).
Sandy
www.sandyandina.com
--Apple-Mail-103-389545643
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On Jul 11, 2006, =
at 10:06 AM, TERRY TITSWORTH wrote:
Listening to a = Mexican Chef, he pronounced it WaHac Ka...But then again...He = was From Oklahoma...Yeah, but Rick Bayless = spends lots of time in Mexico and is probably the preeminent authority = on Mexican cuisine--Mexican-born chefs defer to his expertise. If you = ever get the chance to eat at either Topolobampo or Frontera Grill, do = it--his food is wonderful (however, the Frontera Grill brand of packaged = foods is nowhere nearly as good). = --Apple-Mail-103-389545643--

13) From: miKe mcKoffee
<Snip>
[mailto:homeroast-admin] On Behalf Of Sandy Andina
<Snip>
	
<Snip>
comprehensive, though).
Jim didn't title it "Insanely Long..." for nothing. Meant for run of the
mill CoffeeGeeks? No, UberCoffeeGeeks!-)
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.

14) From: John Blumel
On Jul 11, 2006, at 2:31 pm, Sandy Andina wrote:
<Snip>
... as also recommended by Jim in the opening section: "IF YOU DON'T  
EVER WANT TO MESS WITH THIS STUFF"
If you can't find Crystal Geyser (I've never been able to), the  
simplest thing, if you want to avoid scale, is to do the following...
1. Go to a pet or aquarium supply store and get a set of hardness  
test strips (these aren't all the same, get the ones that offer the  
most precision) and a pH test kit (again, look for precision and  
range info).
2. Start by finding a water that you like the taste of and that isn't  
excessively basic or acidic -- this water will be your "base". I  
generally prefer the taste of a slightly acidic spring water but this  
may be an entirely personal preference.
3. Determine the pH and hardness of your base water.
4. If the water is very acidic or very alkaline, you'll need to find  
a water of the opposite type to neutralize it somewhat. I like a  
water that is just under pH 7.0 and preferably not under 6.8. Just  
use your sensory organs and the test kits to find an appropriate  
water and the ratios needed to get the right pH. Test to confirm.
5. If the water is much above 50-75 ppm total dissolved solids (TDS),  
add distilled water to bring it down to that level. You may also be  
able to use RO water for this. (Or, maybe the RO water is OK by  
itself, depending on how soft it is.)
6. Retest your waters periodically to make sure the bottler hasn't  
changed them on you, particularly if anything about the bottle itself  
changes since that usually indicates the water is from a different  
source.
John Blumel

15) From: John Blumel
On Jul 11, 2006, at 4:26 pm, John Blumel wrote:
<Snip>
Of course, there are other ways to do this but I've found that  
starting with an acidic water and adding an alkaline water to get the  
pH I want is the easiest for me.
John Blumel

16) From: Les
Great advice John!  Thanks a lot.  I have been looking for a simple
way to test water.
Les
On 7/11/06, John Blumel  wrote:
<Snip>

17) From: B. Scott Harroff
Must hold out for GS3....must not ever upgrade again...must not jump at real
bargains...

18) From: Michael Guterman
Interestingly, Crystal Geyser varies depending on what part of the 
country you are in.  I spoke to them after reading Jim's FAQ the first 
time.  They will give you hardness figures for the water you get in your 
locale if you ask them.  At that time the water I would get in New 
England was not soft enough for what I wanted.
Michael
Sandy Andina wrote:
<Snip>

19) From: raymanowen
"He was From Oklahoma..."
That's OK, Terry.  -ro

20) From: TERRY TITSWORTH
Ah, you recognized my inference. If my aunt drags me up to Chicago some day,
I may get the chance to eat some of his fine food. I was able to watch his
show until our State ruined network dropped him for a Martha Steward
product. Now I watch 5 people rush through 6 en tree's with precooked
examples...
On 7/11/06, Sandy Andina  wrote:
<Snip>
-- 
Start HOT and work your way Down...
Peppers AND Coffee.
[|:{O....[|:{U...


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