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CoffeeKid - Things I love about coffee and espresso

CoffeeKid - Things I love about coffee and espresso ()

  „Elektra: Elektra gets a bad rap sometimes about how their products may not be as good as others, or parts are hard to get, but you know what? No other company pushes the concept of beauty and refinement in their products like Elektra does. Dr. Federico Fregnan runs the company, and his passion levels run deep for the true artistry that espresso and the Barista can be.“

http://www.coffeekid.com/other/loveandhate/ lovecoffee - Cached

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CoffeeKid - Why Elektra is Good CoffeeKid - Why Elektra is Good

  „I like the company a lot. For me, Elektra does everything I want in the drink I like most. It brings the world's most perfect, yet most technologically challenging beverage (espresso) together with an amazing sense of design style, form and visual impact. Elektra simply makes some of the espresso world's most beautiful machines.“

http://www.coffeekid.com/cafetalk/05-09-2002 - Cached

CoffeeKid - Getting Caught Up, Pt. 1: Iron Barista, Barista Champs and more CoffeeKid - Getting Caught Up, Pt. 1: Iron Barista, Barista Champs and more

  „Dismas was using Elektra branded espresso cups which are awesome cups - thick walls. I was using the equally good Espresso Vivace branded cups for both rounds.“

http://www.coffeekid.com/cafetalk/06-24-2003 - Cached

CoffeeKid - The Dream Machine CoffeeKid - The Dream Machine

  „Right now, you're lucky if you get two out of three. Here's my idea of the dream machine in three categories - semi auto espresso, super automatic espresso, and grinder.“

http://www.coffeekid.com/espresso/dreammachine - Cached

CoffeeKid - The Espresso MiniFAQ 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 - Cached


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