CoffeeKid - About this Site (#)
„My name's Mark Prince, and I'm addicted to the artistry, culture and refined taste that a perfect espresso can give me. I live in Vancouver, BC, and I am the Creative Director for WebMotif Net Services, Inc. , and the Senior Editor for CoffeeGeek.com , the ultimate coffee and espresso information website online. I am in my early (mid, early) 30s, and live with my partner Jeanette and our two aged dogs, Mitzy and Teddy.“
http://www.coffeekid.com/about - Cached
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CoffeeKid - February Coffee Stuff
„Espresso Lab, Canadian Coffee and Tea Expo: I've agreed to do a full espresso lab for consumers at this year's Coffee and Tea Expo in Vancouver. Initially, I was going to do this at the SCAA Atlanta show as well, but the fallout with the SCAA made this a casualty. But I am totally geared towards making this one of the best seminars at the Canadian show.“
http://www.coffeekid.com/cafetalk/02-15-2004
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CoffeeKid - The subject is coffee!
„The Pro Line makes it to Vancouver, in the shape of the coffee maker, grinder, and for now, a toaster. No espresso machine yet.“
http://www.coffeekid.com/cafetalk/10-07-2004
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„Moving to Vancouver saw changes, including my appreciation for quality coffee. Besides some early west coast Starbucks experiences, the biggest improvement was the acquisition of a Gaggia Baby espresso machine.“
http://www.coffeekid.com/obsessions/progression/ gaggiayears
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„I got a tour of Espresso Coffee Machines Co., which is affiliated with Nuova Distribution (the US company), but ECM is based in Burnaby, BC. Let me tell you, that place is an Espresso lover's dream shop, especially if you can get into the back storeroom. They have what looks like a quarter million dollars worth of antique machines, including a first gen Victoria Arduino, many of the original Nuova Simonelli machines, and many other major makers, all just sitting way up on this semi-display shelf that only the staff can see as they go about their business. I was in awe.“
http://www.coffeekid.com/cafetalk/04-12-2002
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CoffeeKid - The Espresso MiniFAQ
„When you tamp with 20lbs or less pressure, you're increasing the chances of a phenomenon called "channeling". Water always seeks the path of lease resistance, and when you tamp light, or don't tamp at all, you run the risk of portions of your lose grounds compacting quicker than others, and water will go through the parts of the coffee that are the least compacted.“
http://www.coffeekid.com/espresso/minifaq
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Archived in Online Coffee, Coffee Online