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#121
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On Jan 11, 12:01 pm, Conan The Librarian wrote:
wrote: Just wished you'd put a decent edge on the cutters before you sent 'em :-) Hmmm ... you mean the nickers? I could have sworn I sharpened the blades on those long ago. Chuck Vance (of course you could just send the planes back to me so I could sharpen them for you) Nah, I was just yanking your chain. Those suckers- cutters and nickers- are sharper than razors. Cross grain white oak? No problem! :-) The first few dadoes I was taking these nice wispy cuts, just because I could. The last 10 I set the blade with a little more depth to hog it out a little faster and the plane didn't balk at all. Nice. Bill |
#122
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Aside from peanuts, one specific type of bean you might try is the
"peaberry" coffee bean. Your standard bean comes, I believe, two to a husk. The peaberry, on the other hand, is the only bean in the husk/ pod. Its smaller and round (hence the "pea" berry name). This bean has tons more flavor than any other I've ever tasted. Give it a shot. When I married my bride, I would just dump a teaspoon of Sanka crystals in a cup of hot water. My coffee tastebuds had been destroyed by mid-shift, burnt urn coffee, so the Sanka was a big step up. Now, my bride has dragged me up from the depths of coffee epicures to fresh ground (i.e. she buys bulk beans and grinds them as she makes the pot up for me) coffee with well-filtered water (this, I believe is one of the keys) that has had a chance to set open overnight, reducing the clorine levels. Granted, I'm not up to the levels of roasting my own beans yet, then again, with the new house and kitchen on the way, I may soon have an opportunity. Frank Reid |
#123
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#124
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On Jan 11, 6:12 pm, "Wolfgang" wrote:
I had a simple steam pressure machine. Worked well and I got good coffee. May be of interest; http://www.cooklikeaprofessional.com/espresso.html http://www.sallys-place.com/beverage...so_machine.htm MC |
#125
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![]() "Frank Reid" wrote in message ... Aside from peanuts, one specific type of bean you might try is the "peaberry" coffee bean. Your standard bean comes, I believe, two to a husk. The peaberry, on the other hand, is the only bean in the husk/ pod. Its smaller and round (hence the "pea" berry name). This bean has tons more flavor than any other I've ever tasted. Give it a shot. Yeah, I've been reading a bit about peaberries. Definitely on my list. When I married my bride, I would just dump a teaspoon of Sanka crystals in a cup of hot water. My coffee tastebuds had been destroyed by mid-shift, burnt urn coffee, so the Sanka was a big step up. It's been a long time since I subjected myself to "instant coffee".....but I remember. It's hard to imagine anything so wretched that instant would be a step up. ![]() Now, my bride has dragged me up from the depths of coffee epicures to fresh ground (i.e. she buys bulk beans and grinds them as she makes the pot up for me) coffee with well-filtered water (this, I believe is one of the keys) that has had a chance to set open overnight, reducing the clorine levels. I haven't quite gone so far as filtering the water or allowing the chlorine to outgas......yet. We'll see. Granted, I'm not up to the levels of roasting my own beans yet, then again, with the new house and kitchen on the way, I may soon have an opportunity. Give it a try. I think you'll like the results and, if you just roast some in a pan you don't need to worry about a significant cash outlay. However, I have to stress once again that roasting coffee creates a very powerful aroma! When I got home from work yesterday, twelve hours after roasting in the early morning, the apartment still reeked of it. Henceforth (at least until open window season) I'll be doing it out on the porch. Wolfgang |
#126
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![]() "Steve" wrote in message ews.com... On Fri, 11 Jan 2008 09:34:48 -0800 (PST), Mike wrote: May be of interest; http://www.cooklikeaprofessional.com/espresso.html From their page: "A pump espresso machine, on the other hand, has a boiler that heats the water to 85-90 degrees - the ideal temperature for espresso" Um, they did a booboo. Hm..... Celsius? Wolfgang |
#127
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![]() "Steve" wrote in message ews.com... On Fri, 11 Jan 2008 08:04:41 -0800 (PST), wrote: Moka pressures are only slighty above atmospheric. It's not steam pressure that forces the water through the grounds but air pressure. Air will expand at temps far lower than 212 degrees. Air will expand as soon as the temperature begins to increase. Assuming the vessel is tightly sealed (as it must be for expanding air to force the water to move) how do you keep all the water from being forced out before it gets hot? Wolfgang |
#128
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![]() "Wolfgang" wrote in message ... Now, my bride has dragged me up from the depths of coffee epicures to fresh ground (i.e. she buys bulk beans and grinds them as she makes the pot up for me) coffee with well-filtered water (this, I believe is one of the keys) that has had a chance to set open overnight, reducing the clorine levels. I haven't quite gone so far as filtering the water or allowing the chlorine to outgas......yet. We'll see. Wolfgang No need to filter, because as you bring the H20 to near boil, the chlorine will evaporate. Or just use spring water sold in the local supermarkets. 89 cents a gal. We visit Peets once a week and only buy 1/4 lb. bag of whole bean. I always ask when they're expecting their weekly shipment. Their min. size for sale is 1/4 lb. plus they will give you a free cup of coffee, sometimes they forget to ask you that, you'll have to remind them for the freebie. -tom |
#129
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![]() "Steve" wrote in message ews.com... On Fri, 11 Jan 2008 12:03:22 -0600, "Wolfgang" wrote: Celsius? Has to be, but the correct range is 88 - 96. 85-90......88-96 I may or may not ever have made espresso myself (there are entire days in my life that I no longer remember with absolute clarity) but the difference here appears to my admittedly inexperienced eye to be well within a reasonable range for normal disagreement. Or is there some critical factor I'm not aware of? Wolfgang |
#130
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![]() "Steve" wrote in message ews.com... On Fri, 11 Jan 2008 10:20:37 -0800, "Tom Nakashima" wrote: We visit Peets once a week and only buy 1/4 lb. bag of whole bean. If you're ever down in Santa Clara drop by Barefoot Coffee Roasters, (Take the Lawrence Expressway/Stevens Creek exit from Highway 280). I think you would like them. I've heard of Barefoot, haven't been there yet. There are a couple good ones in the area. Los Gatos roasting co. Almaden roasting co. Orchard Valley Coffee house in Campbell. Of course all of these are a hit or miss, and to avoid disappointment we just brew our own. Plus just can't see paying $$ for "cult coffee" and watching the WiFi crowd. At least our brew of plain black is consistent and relaxing. -tom |
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