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Topic: SOME ASPECTS OF ESPRESSO EXTRACTION (6 msgs / 76 lines)
1) From: Douglas H. Boutell
Very interesting article on espresso extraction
from a former contibutor Jim Schulmanhttp://users.ameritech.net/jim_schulman/aspects_of_espresso_extraction.htm

2) From: jim gundlach
With statements like:
<Snip>
in the article, it is clear that Jim has taken at least one graduate  
social statistics course.  Although the "%"  should be applied to an  
r squared not the r.
       Pecan Jim
On Feb 10, 2007, at 4:49 PM, Douglas H. Boutell wrote:
<Snip>

3) From: =?ISO-8859-1?Q?Juan_M._J=E1come?=
very nice paper! Overly interesting.
2007/2/10, jim gundlach :
<Snip>

4) From: Diablo
This is a tremendous article.  Thanks so much for finding and sharing.
The conclusion is very good.  In my head, I'm imagining a leveler with a curve
that is calibrated for my filter basket.  Awesome.
Leo
--- "Douglas H. Boutell"  wrote:
<Snip>

5) From: Michael Dhabolt
Jim Schulman does exceptional research, and equally exceptional and cogent
writeups.
Mike (just plain)

6) From: Tom Ulmer
Indeed the research and presentation appears to be indicative of the
premise. The data on solubles might be more persuasive, to me anyway, if the
weight of the water and the puck were considered before and after the pull.
I like the discussion of percolation and think it very interesting should it
be expanded to include a comparison of friction loss : volumes : time :
weights - as evaluated by a panel of tasters.


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