Re: [Leica] Cappuccino makers

["Joseph Codispoti" <joecodi@clearsightusa.com>]

Tim,

although my post was long and rather pedantic, I had not escaped me that
your comment was meant as a teaser.

As for ClearSight vs. ROR, who is ROR? (double smiley)

Cheers,
Joe




- ----- Original Message -----
From: "Tim Atherton" <tim@KairosPhoto.com>
To: <leica-users@mejac.palo-alto.ca.us>
Sent: Wednesday, January 30, 2002 3:48 PM
Subject: Re: [Leica] Cappuccino makers


Trust the LUG eh Joseph... - did you by any chance notice my little
smiley...!

BTW - I can even get Lavazza in Yellowknife.

What about Cafe a lait... ;-)


tim

Now - which is the best lens cleaner - Clearsight or ROR... JUST KIDDING -
we all know which


- ----- Original Message -----
From: "Joseph Codispoti" <joecodi@clearsightusa.com>
To: <leica-users@mejac.palo-alto.ca.us>
Sent: Wednesday, January 30, 2002 4:16 PM
Subject: Re: [Leica] Cappuccino makers


> From: "Tim Atherton" <tim@KairosPhoto.com>
>
>
> > yess, but the Italians only seem to make sissy looking cappuccino
makers,
> > whereas my Krups not only looks great in it's all M6 black chrome look,
it
> > also makes better cappuccino than all my friends machines who have fancy
> > Italian ones... :-)
> >
> > tim a
>
>
> Sorry Tim but you are threading on thin ice.
>
> The Krups machine is a not a full fledged cappuccino maker. For that it
> would need to have a boiler (it does) and a *heat exchanger* (it does
not).
>
> You see, the heat exchanger is held within the boiler and it hold the
water
> (about 2-3 ounces) that makes the coffee and is heated by the boiler water
> which is used just for the steam.
> The water temperature within the exchanger hovers at around 200F, while
the
> steam water is held under pressure at just under boiling point. If the
> exchanger water is too hot, the coffee will be "scorched".
>
> The Italian espresso industry started with Desidero Pavoni who acquired
the
> patent for his machine from Bezzera in 1903. As for "sissy Italian
> cappuccino makers", you should look into the myriad brands available from
> Italy. My Cappuccino maker is made in Solvang, California by Salvatore, an
> immigrant tool and die maker. Take a look at his site:
> http://www.salvatore-espresso.com/  Salvatore has just finished a
> one-of-a-kind machine for the head of an e-trade company in San Josè in
> gold-plated hammered copper.
>
> Aside of the popular brand of home machines such as Pavoni (Peacock),
Gaggia
> has an excellent all-metal model called Coffee Gaggia, it "brews circles"
> around Krups (eh eh).
> The top Italian coffee brands are Illy and Lavazza, both available in
North
> America.
> Lavazza http://www.lavazza.com/ is all organic including the decaf which
> uses the Swiss water process.
> Illy www.illyusa.com uses nitrogen charged containers to keep the ground
> coffee fresh for up to three years or until opened.
>
> Some espresso terminology:
>   a.. Espresso: Coffee that is extracted through high pressure
>   b.. Cappuccino: (literally "little cap"): espresso with foamed milk cap
>   c.. Caffè latte: espresso with foamed milk
>   d.. Latte (US term): espresso with lots of foamed milk
>   e.. Ristretto: reduced portion (about 1/2 ounce) for intravenous
> consumption
>   f.. Normale: regular portion (1 ounce)
>   g.. Lungo: diluted portion (about 1-1/2 ounce) for the wimpy
>   h.. Corretto: fortified with liqueur (grappa, cognac, schnapps)
>   i.. Crema: the layer of orange/tan foam topping the espresso
>   j.. Salute: here is to you (but you drink it yourself)
> In Italy a latte and cappuccino are the same thing.
> Good coffees are those that do not have oil traces on the surface of the
> bean. The oil is suposed to remain within the bean.
>
> Joe Codispoti
>
>
>
>
>
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