CoffeeKid - What I love and dont' love about Coffee (#)
„I think that puts me in a unique position. I've had some papers call me the "most knowledgeable person in consumer coffee and espresso in the US" (which is funny, since I'm in Canada), but I don't necessarily have any interests to protect - if I say something the wrong way, I don't have "contracts" or "orders" to lose. I also am very cognizant of something else: my words have power. I'm wary and afraid of that.“
http://www.coffeekid.com/other/loveandhate - Cached
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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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„There are a good runthrough of various espressomodels in Rose Mary Furfaros coffeepage.Visit Coffeekid, a nice site with espressomachinereviews and more. Earlier I had an low budget steam driven espresso machine with which I just barely could make a decent cup of espresso with very thin crema. I then bought a Gaggia Tebe and it was another ballpark altogether, thick delicous crema without any trouble at all. After seven years my trustworhy Gaggia now has earned retirement and I´ve replaced it with a Pavoni Europiccola.“
http://hem.bredband.net/akeisr/caffe/ essengmk.html
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„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
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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 Coffee Espresso