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Topic: Ta (7 msgs / 263 lines)
1) From: Jim Schulman
On 31 Aug 2002 at 14:36, John Abbott wrote:
<Snip>
Oddly, when one pays this much for an espresso machine, 
looks start counting for more than anything else, since 
they all work great, and are close in price.
Jim - who apparently likes battleships
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2) From: John Abbott
I really need to apologize for the typo - that makes twice Lubos.   I am so 
sorry that I did that AGAIN!!
John - who doesn't type too well 
On Saturday 31 August 2002 03:08 pm, you wrote:
<Snip>
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3) From: Irene and Lubos Palounek
Few days before Sweet Maria's closed for the move, we ordered two pound bags
of the Classic Italian blend, Moka Kadir blend, and the Monkey blend, so
they should all be about the same freshness. When making espresso, I aim for
25 seconds two 2 ounce double shot using 30 pound tamp. To achieve the 25
seconds 2 ounce double shot, each of those blends needs relatively large
grind adjustment on our Solis Maestro which we got from SM shortly after
they started selling it.
As I wrote before, I have zero experience with super-automatic espresso
machines.  How do you tell such a super-automatic machine with a built-in
grinder which grinder setting to use for a 25 seconds 2 ounce shot?
Jim wrote that he personally thinks that the Téa looks like a battleship
which is not a good thing in the middle of their home. Jim replied that he
apparently likes battleships. To our eyes, Téa looks quite nice in our
kitchen, probably the best looking appliance, although we like the looks of
the Solis Maestro, too. Form follows function -- and we like that.
I think that it is good that different people have different eyes and
tastes. The world would be quite boring otherwise.  The E61 group looks like
a spaceship and the whole Téa is close to a art deco or a retro design,
something similar to science fiction designs half a century ago.
Well, some people like bright coffees, we prefer more body and less
brightness. Some people divide their windows into small fake panes, we like
large unobstructed windows that connect our home with the nature outside.
Some people like Louis XVI chair in their home, we would prefer a Charles
Eames Chair. Some people like an Antique Queen Anne Secretary in their home,
we would prefer a cabinet by James Krenov. Some people roast their beans for
espresso quite dark, we prefer the Northern Italian espresso roast. Some
people prefer super=automatic espresso machine, I prefer to stay in control.
Some people like Café Latté, we prefer cappuccino. De Gustibus Non Est
Disputandum.
Well, back to my original question" how do you tell a super=automatic
machine to select the proper grinder setting for a 25 second 2 oz pull?
Cheers, Lubos
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4) From: James Gundlach
On Sunday, September 1, 2002, at 10:18 AM, John Abbott wrote:
<Snip>
John,
    Remember the alternative and be happy.
       Jim Gundlach
       roasting over pecan wood fires
       in La Place, Alabama
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5) From: Dan Bollinger
<Snip>
Lubos,  I hate to be the one to tell you, I think you mis-stated.  Most
people mis-use the phrase "form follows function."  It's not your fault. I
think it all got started when some engineer misunderstood what a Bauhaus
industrial designer was talking about.  The engineer was hoping that if he
engineered something well, then it would, by virtue of its superior
function, but equally beautiful.  Well, maybe in his eyes it would be, it
was "his baby."
Designers use "form follows function" as a reminder that when producing a
product for a client and consumers, it should first perform well and look
well second.  This was important during the 30's and 40's when manufacturers
wanted creative input in order to be competitive during the Depression.
Sculptors and architects believed they could design. The results looked good
but worked horribly.  Consumers were disapointed with their new products.
So, industrial designers created the phrase 'form follows function' to
remind themselves to not fall into that trap, too.  Dan
PS:  I'm glad you like the aesthetics of your well-designed espresso
machine!  ;)
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6) From: Steven Van Dyke
I don't know - one advantage of my Capresso 1000 Super-Auto is that it makes
Cafe Cremes - now I start every day with a cup of coffee with about 1/4
layer of thick, rich, red creme on top.
Sure, it's not likely to produce a 'god shot', but then again, how likely am
I to put in the time to practice on a manual machine until *I* can?  And I
*know* my ever-indulgent wife wouldn't have abandoned the regular coffee pot
for anything less than a super-auto.
The only problem I have is that I'm down to about 2 places I can *buy* a cup
of coffee - the coffee shop in the mall near me does his own roasting but
due to stock turnover I limit myself to either a flavored coffee or a latte,
and the coffee shop down in KC's City Market where they roast their own for
use (keeping the stock turnover high enough to stay fresh).  Of course, I
can get a frozen coffee drink just about anywhere - even the QuickTrip
Coffee Smoothee - there's enough sugar and such in those to completely
obliterate the stale taste I've become so sensitive to.
Enjoy!
Steve :->
http://www.svandyke.com<- my simple home page
http://www.cafeshops.com/stevespics<- my little store)

7) From: Steven Van Dyke
John,
You're right in that it's not a *red* red - more of a reddish tan.  I'm
getting this with just about any beans.  The color varies from a rich tan
through an orangish / reddish color - more of a red/brown than a true red,
but it *does* look like what they show in the Capresso brochures.  I believe
they have pictures similar to / the same as the brochures at
www.capresso.com
Is it a symptom of CSA membership when your cube at work smells better than
*$ and you have co-workers coming by daily to see if you're going to make a
pot?  Lately I've been making one pot a day (taking over the decaf pot) to
share.  Partly it's better because I clean the pot and filter holder before
brewing, and rinse the paper filter.  Mostly it's not Folgers (the plant
that does the office packs is literally right across the street from our
building, BTW).  I'm working on getting some of them hooked on fresh roast.
Partly to help keep Tom & Maria busy, partly to give me a way to test beans
I'm not sure I'll like (by having *them* buy some :)
Enjoy!
Steve :->
http://www.svandyke.com<- my simple home page
http://www.cafeshops.com/stevespics<- my little store - my 'Future Sphinx'
mug makes my coffee taste even better)


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