The other adult beverage.....

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

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

wrote:

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.

That's good to hear. I've got a reputation to uphold here on
rec.wood ... er, I mean, I'm glad they were sharp. Those skewed irons
can be a bit tough to sharpen freehand.


Chuck Vance (who can't remember exactly why it is he wanted to
sell those planes in the first place, but is glad they found a good home)

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

"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

"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

"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

"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

"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

"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