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Nespresso Club - Page 43

post #631 of 900
That is the weirdest fucking feeling
post #632 of 900
You know from experience?
post #633 of 900
Quote:
Originally Posted by patrickBOOTH View Post

You know from experience?

I wouldn't have mentioned it if I didn't
post #634 of 900
Quote:
Originally Posted by patrickBOOTH View Post

0023ae99e0150c003d82023.jpg

I've had this done. My old acupuncturist used to do it to me. She was amazing.
post #635 of 900
I am afraid of acupuncture because I have to undergo many MRI's.
post #636 of 900
Are you afraid that he/she forgets a needle, or shoves it too deep under your skin without you noticing such that when you enter the MRI, it gets pulled out and you're left with a fleshwound? Then again, copper isn't magnetic so that shouldn't be a problem.

BTW, has anyone seen the topic lately? tongue.gif
post #637 of 900
That doesn't look enjoyable to me at all, but I'll take Matt's word for it.
post #638 of 900
Quote:
Originally Posted by Jr Mouse View Post

That doesn't look enjoyable to me at all, but I'll take Matt's word for it.

its not bad, had it done to me
post #639 of 900
My grandfather used to get that done. Or at least talk about it. It was call something like "Bankess" in the old country.
post #640 of 900
Some observations over a while that I have noticed that don't really get discussed - People comment on how great the consistency is with Nespresso. While it is pretty consistent it isn't perfect. I notice that some pods end up being bent when I take them out of the sleeve and at times I notice that the foil top isn't pressurized anymore. Basically, the seal is broken. It is a very subtle thing and I am sure a lot of people don't notice it, but in odd chance you get one like this it will most likely not produce as much crema and flavor.

Also, the chamber seems to get backed up quite often leading to not enough water getting through. Now, I run water through the chamber after every shot to clear it, but sometimes I guess this isn't enough. In the morning when I get into work the first thing I do is run water through it and I get a slightly coffee tinted water with some grinds. Sometimes I have to run it several times to actually see clear water and the proper amount as well. I mean maybe it is a descaling issue, maybe a pump mechanism, maybe something else, but it definitely can be an issue.
post #641 of 900
Quote:
Originally Posted by patrickBOOTH View Post

Some observations over a while that I have noticed that don't really get discussed - People comment on how great the consistency is with Nespresso. While it is pretty consistent it isn't perfect. I notice that some pods end up being bent when I take them out of the sleeve and at times I notice that the foil top isn't pressurized anymore. Basically, the seal is broken. It is a very subtle thing and I am sure a lot of people don't notice it, but in odd chance you get one like this it will most likely not produce as much crema and flavor.

Also, the chamber seems to get backed up quite often leading to not enough water getting through. Now, I run water through the chamber after every shot to clear it, but sometimes I guess this isn't enough. In the morning when I get into work the first thing I do is run water through it and I get a slightly coffee tinted water with some grinds. Sometimes I have to run it several times to actually see clear water and the proper amount as well. I mean maybe it is a descaling issue, maybe a pump mechanism, maybe something else, but it definitely can be an issue.

Funny you mention this, I've been notcing coffee grinds in my espresso as well. Some people tell me that is normal and honestly I don't really mind because to me, it doen't impact the taste. With that being said.. I am also a french press drinker and you do get a bit of "sludge" in that as well.

 

Overall though, I have been to a number of different cafe's (decent ones) and I would say abut 75% of the espresso's are not nearly as good as Nespresso.

post #642 of 900
Quote:
Originally Posted by patrickBOOTH View Post

Some observations over a while that I have noticed that don't really get discussed - People comment on how great the consistency is with Nespresso. While it is pretty consistent it isn't perfect. I notice that some pods end up being bent when I take them out of the sleeve and at times I notice that the foil top isn't pressurized anymore. Basically, the seal is broken. It is a very subtle thing and I am sure a lot of people don't notice it, but in odd chance you get one like this it will most likely not produce as much crema and flavor.

Also, the chamber seems to get backed up quite often leading to not enough water getting through. Now, I run water through the chamber after every shot to clear it, but sometimes I guess this isn't enough. In the morning when I get into work the first thing I do is run water through it and I get a slightly coffee tinted water with some grinds. Sometimes I have to run it several times to actually see clear water and the proper amount as well. I mean maybe it is a descaling issue, maybe a pump mechanism, maybe something else, but it definitely can be an issue.

I end up with maybe one or two bad sleeves worth of capsules out of a batch due to the bent ends. Sometimes it won't even pull the shot properly and you'll hear the machine sort of back-up. Pro-tip: call Nespresso and they'll comp you for the bad sleeves worth of caps. As for your frequent backing up I think you're due for a descaling. It definitely shouldn't be happening that often.
post #643 of 900
But dopey has not problems and we use water from the same source. Same with gdl.
post #644 of 900
And like I said, the thermoblock or whatever was in that machine isn't prone to "scaling", esp. if the water isn't too hard (which you can easily check with the drop test from an aquarium-supply store).
post #645 of 900
I don't have any hard water testers, but NYC water is notoriously hard. I am not sure what the kind of heating mechanism has to do with it though.
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