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things that are making you happy - Page 1787

post #26791 of 45510
Quote:
Originally Posted by why View Post

How much air is in a vacuum?
For another week, then I'm flying back to America for the holidays.
Why?
I'll drop by the best-rated bars in Italy tomorrow after work and see what they do.

how much air is in a vacuum bag with whole beans? you think whole beans will stay fresher or pre ground beans will stay fresher?

have you tried coffee from a bag that was roasted more than a month ago and compared it to one that was roasted a week ago?

vacuums aren't perfect and preground coffee makes it worse.


i dont read italian. thanks for linking that article.

there is no such thing as manufacture specified optimal grind size. there's an optimal espresso (with the right color, flavor, and crema) with many variables that go into it. individual tamping pressure for one is a big variable and the only way to accommodate for it is by changing grind size. some people tamp harder meaning the espresso will tend to be overextracted. you compensate by increasing the grind size so theres less surface area for water to interact with.
post #26792 of 45510
Quote:
Originally Posted by why View Post

No, as I already said, I buy the Carrefour brand because it's Caffe Vergnano which in my opinion is second only to Illy but the Carrefour brand is about 25% of the price.
I think the fact that you mentioned Illy further illustrates the general silliness (or ignorance, more aptly, if you can ignore the connotations) in America toward coffee -- Illy is one of the few Italian coffee manufacturers that exports their product throughout the world in the same form as it's found in Italy, which means it's pre-ground. So why say 'i guess you buy illy' when I mentioned the optimum grind they do in the factory? In that regard Illy is nothing in particular -- pretty much all Italian manufacturers do the same thing.
How so?

us produces some of the best chocolates, cheese, beer, and wine in the world. ignorant people claim the us sucks and its swiss for chocolates, germany for beer, and france for wine. while they produce great stuff (not so in the case of swiss chocolates) some of the best in the world are made in the us. beer for example if you look at any of the beer rating sites, us beers cover the majority of the top 100 highly rated beers in the world. same with chocolates and wine.


i mentioned that you probably buy illy because you mentioned that you buy preground coffee from italy and illy is surprisingly considered quality. there arent any carrefours in the states, so i havent tried caffe vergnano, but if you rate it worse than illy...

i feel like the world and even americans have a superiority complex and view the us as a culturally backwater place when if you just open your eyes theres so much good stuff being made here.
post #26793 of 45510
Quote:
Originally Posted by otc View Post

I remember seeing burr grinders in use all over the place when I was in italy 3 years ago. Even random bars/restaurants were grinding.

Indeed. However, usually the coffee is already ground and sitting in the hopper.
post #26794 of 45510
Rule of thumb:

€ 600 grinder with € 300 machine beats € 100 grinder with € 3000 machine everyday.
I always cringe when I go to a friends house, he has a La Mazocco GS/3 paddle and uses a € 20 blade grinder. facepalm.gif
Quote:
Originally Posted by why View Post

Indeed. However, usually the coffee is already ground and sitting in the hopper.

I do hope you mean doser, double grinding would result into something I can't even fathom.
post #26795 of 45510
I was pissed when the amazon order for fenders for my wife's bike (and xmas present) was the wrong color. My wife wanted silver and they sent me beige.

But I looked and saw that they would actually work color-wise. So tried installing them. Installing them was a little tough because they are designed for 700c wheels (these wheels are 26" - a lot smaller) and the front fender needed to be trimmed and the mudflap re-attached.

Fenders can be tricky/time consuming to install initially. but once they are measured its easy to take them off and put them on quickly.



I had to finish them up quick - the wife and I are about to go on an epic road trip to the south. We're bringing the bikes.
post #26796 of 45510
Quote:
Originally Posted by indesertum View Post

how much air is in a vacuum bag with whole beans? you think whole beans will stay fresher or pre ground beans will stay fresher?
have you tried coffee from a bag that was roasted more than a month ago and compared it to one that was roasted a week ago?
vacuums aren't perfect and preground coffee makes it worse.

Vacuums are pretty much perfect. Also, I think the difference -- if one exists -- is entirely negligible.
Quote:
Originally Posted by indesertum 
there is no such thing as manufacture specified optimal grind size.

People can grind their beans however they want. That said, for moka makers the grind done at the factory (or wherever the beans are ground) is generally optimal since they're pretty standard. Ditto for a lot of non-commercial machines. For commercial espresso machines it depends on the machine.
Quote:
Originally Posted by indesertum 
there's an optimal espresso (with the right color, flavor, and crema) with many variables that go into it. individual tamping pressure for one is a big variable and the only way to accommodate for it is by changing grind size. some people tamp harder meaning the espresso will tend to be overextracted. you compensate by increasing the grind size so theres less surface area for water to interact with.

I've never seen people changing grind sizes at bars. It sounds like it'd be a nightmare, especially when things get busy. They just use the coffee sitting in the hopper.
Quote:
Originally Posted by indesertum 
us produces some of the best chocolates, cheese, beer, and wine in the world. ignorant people claim the us sucks and its swiss for chocolates, germany for beer, and france for wine. while they produce great stuff (not so in the case of swiss chocolates) some of the best in the world are made in the us. beer for example if you look at any of the beer rating sites, us beers cover the majority of the top 100 highly rated beers in the world. same with chocolates and wine.

I'll disagree on everything here. I do like a lot of American wines, but I don't think there are any I'd consider the best. I drink the same wine pretty much every day and I'm fine with it. It's tasty and costs about $1.50 per liter.

American beers are generally overdone and simply done wrong. They're bad imitations of better products.

American chocolate sucks. I don't care much about chocolate, but the Swiss stuff and the surrounding region is good.

If you wanted to convince someone that there are good American products, stick to spirits (rum, bourbon especially) and barbecue. Also, Americans are the only people who can make a good hamburger.

American cheese is laughable and just plain bad. I blame the FDA.
post #26797 of 45510
Quote:
Originally Posted by why View Post

(...)
For another week, then I'm flying back to America for the holidays.
(..)

Ah, buon viaggio, then.

(but, please don't assume my Italian goes much further than that!)
post #26798 of 45510
Quote:
Originally Posted by Laurens View Post

I do hope you mean doser, double grinding would result into something I can't even fathom.

I mean the hopper that holds the ground coffee, not the one that holds the beans.

I've never heard it called a doser. Then again, I've never heard it called anything.
post #26799 of 45510
Quote:
Originally Posted by why View Post

For another week, then I'm flying back to America for the holidays.

Where have you been, if I may ask?

Also, happy to see other people appreciate Illy
post #26800 of 45510
AFAIK re: wine -- California is a great place (in terms of environment, soil, etc) in which wine can be produced. Also Chile: many italian wineries(?) are looking into branching out in certain regions of south america
post #26801 of 45510
..
Edited by why - 12/23/12 at 7:07am
post #26802 of 45510
Quote:
Originally Posted by why View Post

I mean the hopper that holds the ground coffee, not the one that holds the beans.
I've never heard it called a doser. Then again, I've never heard it called anything.

If you have never heard of that term then with all respect I can't take your comments on espresso serious.

Also vacuum and nitrogen injection packaging will slow down the deterioration process, but it will still become stale and even rancid after a fairly short period of time.
post #26803 of 45510
Quote:
Originally Posted by why View Post

American beers are generally overdone and simply done wrong. They're bad imitations of better products.

If you wanted to convince someone that there are good American products, stick to spirits (rum, bourbon especially) and barbecue.

Can you elaborate on these two? I'm not trying to gang up on you, but I think you are dead wrong about the beer and I'm confused by your reference to the rum. There is some rum production in the US, but nothing that great really.
post #26804 of 45510
Quote:
Originally Posted by Laurens View Post

If you have never heard of that term then with all respect I can't take your comments on espresso serious.

Okay. The general device is called a hopper. I don't know what baristas call it in English.
Quote:
Originally Posted by Laurens 
Also vacuum and nitrogen injection packaging will slow down the deterioration process, but it will still become stale and even rancid after a fairly short period of time.

Stored properly and vacuum-packed, there's no reason for it to deteriorate at a different rate. I bet if you opened a six-month old pack of moka coffee and a just-packaged one there would be nearly no chemical difference, let alone a discernible taste difference.

If I drink American coffee I drink Eight O' Clock coffee (I grind it at home). It costs less that way for one thing and stays fresher longer. I don't know if there's a quality difference between the factory-ground and unground when the package is first opened, but since I buy 5lb. bags I don't buy the factory-ground.
Quote:
Originally Posted by ama View Post

Can you elaborate on these two? I'm not trying to gang up on you, but I think you are dead wrong about the beer and I'm confused by your reference to the rum.

Well, I'm sure a lot of people will disagree with me about the beer, but in my opinion American microbrews are especially bad. They're always too strong or too syrupy or brewed with Spanish mountain almonds or something. In general, they're just overwrought and seem to be chasing some ideal microbrew taste rather than an ideal beer taste (a perversion which isn't limited to beers in America).

If I drink American beer I usually drink Coors Original. However, I heard Great Lakes changed their Christmas Ale back to what it was about a decade ago (before the microbrew craze destroyed it) so I'm anxioius to try it when I get back to America.

By rum I was referring more to the availability, not necessarily its provenance.
Edited by why - 12/12/12 at 3:54pm
post #26805 of 45510
i was happy when i sow 33 new posts. i though that someone here achieved some ma jot life milestone or something. oh well.
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