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things that are making you happy

Discussion in 'General Chat' started by globetrotter, Feb 14, 2008.

  1. indesertum

    indesertum Senior member

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    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.
     
    Last edited: Dec 12, 2012


  2. indesertum

    indesertum Senior member

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    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.
     
    Last edited: Dec 12, 2012


  3. why

    why Senior member

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


  4. Laurens

    Laurens Senior member

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    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:


    I do hope you mean doser, double grinding would result into something I can't even fathom.
     
    Last edited: Dec 12, 2012


  5. LawrenceMD

    LawrenceMD Senior member

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    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.

    [​IMG]

    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.
     
    Last edited: Dec 12, 2012


  6. why

    why Senior member

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    Vacuums are pretty much perfect. Also, I think the difference -- if one exists -- is entirely negligible.

    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.

    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.

    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.
     
    Last edited: Dec 12, 2012


  7. Thomas

    Thomas Senior member

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    Ah, buon viaggio, then.

    (but, please don't assume my Italian goes much further than that!)
     


  8. why

    why Senior member

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    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.
     


  9. wootx

    wootx Senior member

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    Where have you been, if I may ask?

    Also, happy to see other people appreciate Illy
     
    Last edited: Dec 12, 2012


  10. wootx

    wootx Senior member

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    FAIK 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
     


  11. why

    why Senior member

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    ..
     
    Last edited: Dec 23, 2012


  12. Laurens

    Laurens Senior member

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    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.
     
    Last edited: Dec 12, 2012


  13. ama

    ama Senior member

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    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.
     
    Last edited: Dec 12, 2012


  14. why

    why Senior member

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    Okay. The general device is called a hopper. I don't know what baristas call it in English.

    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.


    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.
     
    Last edited: Dec 12, 2012


  15. in stitches

    in stitches Kung Joo Moderator

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    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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