WMF Akantus (#)
„The wine thermometer can be inserted into the bottle stopper and hence the bottle. The non drip pouring spout allows the wine enough air to breathe. The bottle stopper fits inside the pouring spout or directly into the bottle neck to seal the bottle .“
http://www.wmf.com/english/zuhause/twa/neuheiten/akantus/ akantus.htm - Cached
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CoffeeKid - The Vacuum Brewer FAQ
„Further guidelines: For cloth filtering devices, use a grind slightly finer than auto drip; for metal filters (non mesh), use an auto drip grind; for metal filters (mesh) use a coarser grind, close to a press pot grind; for paper filters, use an auto drip grind; and for glass filters, use a grind halfway between auto drip and French press. The Bodum Santos Electric (or Starbucks Utopia) can use a very fine grind, but it also can overstress the filter, breaking it prematurely.“
http://www.coffeekid.com/coffee/vacpots/ vacpotfaq
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„They are complicated devices to master, especially if your coffee-brewing experience consists of opening a can of Folgers (gak!) and pouring water into a drip brewer. Making espresso is rocket science compared to using Mr Coffee. Many people who buy home espresso machines are surprised at the complexity of the process and at how difficult espresso is to make consistently well.“
http://gawlowski.com/matt/html/ espresso_faq.html
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„Its 12-cup glass carafe has a sleek easy-pour ergonomic handle and a no drip spout for serving. Other convenient features include a high-visibility illuminated LED control panel, a built-in water filtration system that removes chlorine and lime scale, and an electronic descaling indicator that measures brew time and calculates when descaling is necessary. The coffee machine measures 10-1/2 by 8-1/2 by 13-3/4 inches and carries a one-year warranty.“
http://www.amazon.com/exec/obidos/tg/detail/-/ b0004jmke6?v=glance
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„The other surviving schools of coffee making were the English Biggin and the French Press. Both fine, non pressurized brewing methods that survive today as the drip cone and of course the French Press. As they rely on a long saturation period without the use of pressure, extra acids are leeched into the brew, which attack the unstable aromatics flavor compounds and sort of erase them.“
http://www.lucidcafe.com/cafeforum/ schomertable1.html
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