Archived posting to the Leica Users Group, 2002/01/30
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]B. D., You forgot black tape and Bokeh. Regards, Greg B. D. Colen wrote: >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 > - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html