:: Valvo-rama :: (#)
„Ewan Reid our dashing Technical & Quality Director, can often be found squeezing and sniffing in our roasting plant. Squeezing and sniffing coffee bags, that is. Why? It's all about valves.“
http://www.matthewalgie.com/find_out/ lab-valvor.html - Cached
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:: Confusion About Infusion ::
„Regular readers will by now be aware of the complexity of making a good cup of coffee but when Ewan Reid, our Technical & Quality Director, started on about pretreatment or pre- infusion it became clear that we hadn't even scratched the surface of the technical bit. The first thing you've got to understand is that pre-infusion and pretreatment aren't exactly the same thing. You get pre- infusion on semi-automatic machines and it takes the form of the injection of a small amount of the brewing water into the porta filter.“
http://www.matthewalgie.com/find_out/ lab-confusion.html
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„It's all to do with the "other factors." In this article, we look at one of these other factors: residual oils. Downing his espresso in one gulp, our Technical & Quality Director Ewan Reid spins into scientific action: "Roasted coffee beans, especially high roasts like a classic espresso, are oily. The oils are a positive characteristic of the roasting process but can cause problems for the unwary." Ooh,scary!Ewan continues, straight-faced. "If the barista doesn't take care to clean the portafilter and group head of the espresso machine regularly, the fresh aromatic oils from the coffee will begin to build up in these sectors." But hold on Ewan, won't that just mean that each cup of espresso we make will just taste better and better as the oils gather in the equipment?“
http://www.matthewalgie.com/find_out/ lab-black2.html
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„But what is it? Put simply, it's the foamy crown on the head of a well prepared espresso coffee. Ewan Reid, our Technical & Quality Director, stresses the importance of the words "well prepared" Warming to his subject. Ewan proclaims that "unless there is a: crema on the espresso, it isn't really an espresso" Strong words and bold statements, perhaps, but once consumers have become educated enough to notice the crema (or its absence) they won't be afraid to send a substandard coffee back to the kitchen.“
http://www.matthewalgie.com/find_out/ lab-cremcon.html
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„No. But a firm hand is needed if the Barista is going to make heavenly espresso with a Traditional machine. Ewan Reid, the effervescent Technical & Quality Director at Matthew Algie, bubbles into activity at the mention of tamping... "By tamping down the finely ground coffee in the portafilter, we're aiming to supplement the hydraulic pressure that will force water through the coffee to make real espresso." Hydraulics?“
http://www.matthewalgie.com/find_out/ lab-tamper.html
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BBC SPORT | Cricket | Sri v Eng | Sri Lanka tour guide
„If you do stop in town try sniffing out a local bar for a beer or local toddy and sample the local hospitality.“
http://news.bbc.co.uk/sport1/hi/cricket/sri_v_eng_2003/.../ default.stm
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