HomeRoast Digest


Topic: OT: Siphon bar in Tokyo (3 msgs / 63 lines)
1) From: Bryan Wray
Well we were talking about the $20,000 Cuppa and I admit I stopped following the thread, so I don't know if this got posted or not, but here is a video I found on youtube (oh youtube, is there anything you can't do? haha) of a really cool siphon bar in action.  I totally want to convince Na (bosslady- and yes I will keep reminding everybody who she is over and over (0: haha) to put one in... then again at $20,000 a Synesso and some Roburs wouldn't be all bad either... maybe for just a couple pennies more we could add a Clover too... haha, I crack myself up... 
But yeah... here's the link to the video... what a speedy barista!http://www.youtube.com/watch?v=b3JcOndpcGUEnjoy all you OT readers!
-Bry
Bryan Wray
NaDean's Coffee Place
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
       
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2) From: Floyd Lozano
It seems like the last 2 minutes of this video nothing is happening
with the siphon - does it have to cool somewhat before you pour
(presumabily to equalize pressure in top and bottom so you can remove
the top part easily)?
-F
On Jan 30, 2008 1:02 AM, Bryan Wray  wrote:
<Snip>

3) From: Jason Brooks
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- From my experience with my Cory, as soon as you have the whoosh that was
shown, the pressure is equalized the pot can then be separated.
Maybe the halogen heat source keeps it too hot to drink?  I'd hope not
since that would definitely affect the flavor.
I'm a bit curious on why they sat so long as well.
Jason
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Jason Brooks
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