Archived posting to the Leica Users Group, 2002/01/30
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Residual Oil Remover - for cleaning LENSES! Okay, I am in a REALLY cranky mood, having loaded up on steroids to fight a bad asthma siege. But...Doesn't anyone else here find it surprising, perhaps shocking, maybe appalling, or even down right revolting, that this damn list can be jammed up for going on three days with totally inane chatter about cappuccino makers and Starbucks, but everyone seems to have their nits in a twit because there are "too many" posts relating to the PHOTOGRAPHS that list members post? Think about, folks. This isn't a photography list - it's a consumerism list: Cappuccino makers, Starbucks, Tilly hats, Mephisto shoes, high-priced Scotch, coffee brands, BMWs, Mercedes, blah blah blah blah. Oh yah, and Red Dots. :-< :-< :-< B. D. - -----Original Message----- From: owner-leica-users@mejac.palo-alto.ca.us [mailto:owner-leica-users@mejac.palo-alto.ca.us]On Behalf Of Joseph Codispoti Sent: Wednesday, January 30, 2002 7:23 PM To: leica-users@mejac.palo-alto.ca.us Subject: Re: [Leica] Cappuccino makers 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 > > > > > > -- > To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html