gauperaa
an espresso lover's blog



Friday, April 22, 2005

 
Head over to God Shot to read Malachi's thoughts about today's espresso grinders and how they can be improved.

I found this paragraph particularly interesting :

"With any of the grinders used in the booth (and the other two top tier options out there) the coffee is coming out of the grinder hot to the touch after less than 30 minutes of use. Not warm, but hot. Obviously, this not only compromises the resulting coffee but also creates terrible grind and extraction problems.".

4/22/2005 10:48:00 PM  


Comments: Post a Comment
/archives


My e-mail




Blog highlights

NM 2005 pics #1
NM 2005 pics #2
Oslo qual 2004 pics
NM 2004 pics #1
NM 2004 pics #2
WBC 2004 pictures
Mocca bar pictures
Stockfleths move video
Stockfleths cupping
E2K review (16.05.2003)
SH roastery visit
Scarecrow popper


Superb espresso in Oslo

Stockfleth's Lille Grensen
Stockfleth's Tinghuset
Java
Mocca
Kaffefuglen


Latte art links

Step by step rosetta
Milk texturing and pouring
Latte art 101
Milk texturing basics
Milk texturing and pre..
Luigi Lupi homepage
Luigi Lupi video, Trieste 2004
Temperato video
Artigiano video
Sammy video
My video
Steve Wong video
Benson Mirhan video
My E2K Jr microfoam video
Temperato article (norwegian)
CG Milk Frothing Guide
CG member examples
Dutch latte art championship



Please rate my blog

Excellent
Very good
Good
I guess it's ok
Completely boring
I hate it...and you too

Click a link to cast your vote



Various links

Tim Wendelboe
Coffeegeek
Temperato (dealer)
Kenneth Davids
Dutch Barista Guild
Vivace
SCAE norway
Barista G. Board
Latest alt.coffee posts
WBC homepage
Nordic Barista Cup
Too Much Coffee
Stavanger Kaffebrenneri
Kaffeb√łnna
Stockfleths
portafilter.net


Blogs

Jimmy's blog
Malachi's blog
Fortune's blog
Alistair's blog
Bloggle: the coffee odyssey
The Blue Bottle Clown College
Tonx's blog
Audun's blog
Jeroen's blog



My latest photo
at Flickr







Powered by Blogger