cafe101 Senior Member Joined: 22 Mar 2004 Posts: 3 Location: NY Expertise: I love coffee
Espresso: saeco magic deluxe,... Grinder: not yet Drip: Cuisinart, Delonghi
Posted Tue Aug 3, 2004, 10:14am Subject: Re: An Espresso Glossary by Mark Prince
Great compilation of Espresso definitions Mark. i love it, all that is missing is some pictures to give that visual element of the definition. Nevertheless, its great, very well written, short and to the point. Great JOb, looking forward to the fiinish product in the future.
Posted Tue Aug 3, 2004, 10:54am Subject: Re: An Espresso Glossary by Mark Prince
Welcome to the Coffeegeek forums Kary! Like you say in your profile, so much information out there & here! It's a very informative & friendly group here & a great online coffee community, I think you'll love it here. {:-) Cheers!
TheCaptn Senior Member Joined: 5 Aug 2004 Posts: 1 Location: Carmel Valley,CA Expertise: I like coffee
Espresso: Isomac Zaffiro Grinder: Mazor Mini
Posted Thu Aug 5, 2004, 7:39pm Subject: Re: An Espresso Glossary by Mark Prince
Great Idea! If we are going to have a glossary, please include the PID and all the associated hardware and terminology. SSR. fuse block, fast blow fuse, heat sinks and on and on.
Drumlin72 Senior Member Joined: 16 Nov 2003 Posts: 49 Location: Kansas City, MO Expertise: Just starting
Posted Sun Aug 8, 2004, 1:14pm Subject: Re: An Espresso Glossary by Mark Prince
MarkPrince Said:
To be honest, if I ever do a book, I think I'll keep the proceeds myself :) I do a lot for CK, and want to do even more, but a book? Damn, there's a limit even to my generosity :) :)
BTW, the article I wrote for this year's Coffee Almanac by Fresh Cup? I'm donating the proceeds from that (incl. the photo payment) to CoffeeKids.
Posted Tue Aug 10, 2004, 12:00pm Subject: Re: An Espresso Glossary by Mark Prince
Mark,
Include gicleur valve -
"Most modern espresso machines are equipped with a gicleur, also called a jet or choke nozzle. Unfortunately, this is sometimes confused with an arrangement for pre-infusion. The gicleur is actually a pinhole through which pressurized water must flow before it reaches the ground coffee. This nozzle slows down the initial buildup of pressure in the group head."
razmus Senior Member Joined: 26 Aug 2004 Posts: 1 Location: Denmark Expertise: I love coffee
Espresso: Torrefazione La Varesina
Posted Thu Aug 26, 2004, 4:29pm Subject: Accentuate the Positive
Dear Mark,
What a great idea with the espresso glossary; boy, have I got a lot to learn!
Just stumbled across a small misunderstanding that I HAVE to comment:
In referring to the titles of coffee drinks deriving from either Italy, France and some times even Spain, I think we should make an effort to get not just the spelling right, but also the accentuation - which would constitute an important step on the way to safely navigate the jungle of names, origins and traditions.
Here's a couple of examples taken from the glossary:
Cafè Crème - should be café crème (accent aigu over the e in café to indicate the stress on the second syllable; accent grave over the e in crème to mark both longer duration and open pronunciation of the first syllable), as there's a general rule of keeping accents where and as they are in the language from which we borrow the word - in this particular case French.
Caffe Latte (or cafè latte) - no, I'm afraid neither will pass the accent control. The only correct way of spelling the name of one of the world's most popular drinks is caffè latte, with an accent grave over the e in caffè to indicate the stress (completely opposite as that of the French grammar - yes, I think they did make it up just to confuse us). The same goes for caffè espresso and caffè macchiato (which I'm sure you all know is simply Italian for respectively a quick coffee and a marked coffee) and all the rest of them.
If anybody should think that accents doesn't have very much to do with coffee, they're absolutely right. However, I think that we should agree on either using the accentuation correctly, or not using it at all. And frankly, I find it somewhat exotic and just a little closer to where it all began, to acknowledge this kind of secondary values in "being into coffee". Don't you?
faycaf Senior Member Joined: 27 Dec 2003 Posts: 1 Location: Los Angeles Expertise: I love coffee
Espresso: Rancilio Silvia Grinder: Rancilio Rocky
Posted Fri Sep 3, 2004, 3:34pm Subject: Re: An Espresso Glossary by Mark Prince
Dear Mark,
Thanks so much for the glossary and for the site. I make a great espresso at home because of you good folks--you and coffee from Vivace and having read David Schomer's online articles.
May I suggest that when you edit for the final edition you replace "compliments" with "complements" in the second from last paragraph of section titled "The Espresso Glossary."
Again, thanks to all the people who have created an informative site.
BurntEnd Senior Member Joined: 21 Sep 2004 Posts: 2 Location: Bay View Expertise: I love coffee
Espresso: Silvia Grinder: Rocky Vac Pot: NA Drip: Either the roof or the... Roaster: Anodyne
Posted Tue Sep 21, 2004, 10:35pm Subject: Re: An Espresso Glossary by Mark Prince
Thanks so much for the great start that you have posted to date. The one suggestion that I had off the bat was that you may want to explain the ubiquitous 'PID''.
iginfect Senior Member Joined: 8 Dec 2003 Posts: 346 Location: herkimer new york Expertise: I love coffee
Espresso: vetrano Grinder: versalab m3 Vac Pot: yama 5 cup Drip: melior french press Roaster: hot top kn-8828p
Posted Wed Sep 22, 2004, 4:46pm Subject: Re: An Espresso Glossary by Mark Prince
Not only add P.I.D., make John Q. Public understand it. I am an adult infectious disease physician and if I say P.I.D., it is usually taken as pelvic inflammatory disease (an S.T.D.) or very rarely pediatric infectious disease.
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