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An Espresso Glossary by Mark Prince
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javachik
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javachik
Joined: 19 Dec 2001
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Location: Charlottesville, VA
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Posted Wed Sep 29, 2004, 5:15am
Subject: Re: An Espresso Glossary by Mark Prince
 

Great resource, Mark! What about adding "back-flushing"?

 
I drink coffee to RELAX!
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lino
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Posted Thu Nov 4, 2004, 1:54pm
Subject: Re: An Espresso Glossary by Mark Prince
 

Hello Mark,

I'd like to put in my two bits on a couple definitions, mostly technical minutia, but this seems to be the forum to embrace that, anyway FWIF...

Grouphead:  The E-61s are *technically* passively heated...  Actively heated would imply ether a heating element in the grouphead or a pump to circulate hot fluid in.  Essentially, to be "active" you must be expending energy to complete the task.

SSR:   (if you include it) stands for solid state relay,   please donít call it an "SSR relay"   it's tackily redundant, like saying "salsa sauce" or "pizza pie"

Crema:  perhaps someone can explain this to me.  The Italian word for foam or froth is schiuma, pronounced "ski-uhm-ah" (roughly), why do we call it crema (Italian for cream) when the foam on top has nothing to do with cream or milk?  My understanding is that in Italy is that it's called schiuma (on espresso), though I'm not perfectly informed of this.  Perhaps it is just harder for the English speakers to butcher the word crema?  Schiuma has (to me) a pleasant sound in Italian, as does crema, but when pronounced in English,  crema remains pleasant, while schiuma turns quite cacophonous.

ciao

lino
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webidiot2
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Posted Thu Jan 27, 2005, 1:27am
Subject: Re: An Espresso Glossary by Mark Prince
 

I have a comment on "Brew Time". I work at Tully's (A coffee shop here in Seattle) and our brew time is between 20-25 secs, and you said 25-30 is the proper length for a shot. I believe that brew time is all a matter of opinion and should be stated around 18-30 secs.
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alanfrew
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Posted Thu Jan 27, 2005, 3:19am
Subject: Re: An Espresso Glossary by Mark Prince
 

webidiot2 Said:

I have a comment on "Brew Time". I work at Tully's (A coffee shop here in Seattle) and our brew time is between 20-25 secs, and you said 25-30 is the proper length for a shot. I believe that brew time is all a matter of opinion and should be stated around 18-30 secs.

Posted January 27, 2005 link

Sorry, but just because a U.S. company (be it Tully's , Starbucks, Vivace, Peets or whoever) says something about espresso is THEIR standard, that doesn't make it so. Espresso is an Italian invention, and the standard definition is at click here. Sub-25 second shots are about "productivity" rather than perfection.

Alan
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expobar
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Posted Sun Jan 30, 2005, 8:17pm
Subject: Re: An Espresso Glossary by Mark Prince
 

I've heard 22-27 seconds is the acceptable range.  I prefer 25 second shots, but have even had good 17 second shots.  Barista's Daily Grind uses a 27 second shot, and they have great espresso.  Really, it's based on the bean and personal preference, as everything in culinary arts really is.
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Enkerli
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Enkerli
Joined: 1 Aug 2004
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Location: Montreal, Qc
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Posted Mon Jan 31, 2005, 11:48am
Subject: Tastes and Purism
 

expobar Said:

Really, it's based on the bean and personal preference, as everything in culinary arts really is.

Posted January 30, 2005 link

Sure, good point. But the idea that there should be a norm for Italian espresso isn't silly either. You might prefer other coffee drinks which might be done with the same basic technique (i.e., an espresso machine) but would not be the same thing as Italian espresso.
As to what to call it, well... We could agree that it's still "espresso" though not traditional Italian espresso. Or we could give it a new name. If it tastes exactly the same as normative Italian espresso and is made in, say, 15 seconds, it probably should be called "Italian espresso"...

Beer brewers have the same set of issues with beer styles. If you're a purist (which can be a very appropriate thing to do, like this Italian espresso board), you care about designations and may condition your taste on them. If you're a hedonist, however, you may come to appreciate all the nuances of what coffee can provide, from a traditional Italian espresso to some of those "fancy" coffee drinks.

In fact, if Italians have a very specific thing with coffee, does it mean they're the worldwide/global authority on everything coffee-related?? ;)

 
Alex
http://enkerli.com/
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pstam
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pstam
Joined: 27 Jan 2004
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Posted Thu Mar 24, 2005, 5:14am
Subject: Re: An Espresso Glossary by Mark Prince
 

I would ask for the permision to translate it into Chinese.  If I can be permited, please responds to this post.

pstam: kaffalogo.jpg

 
Peter in Beijing
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I am looking for the way and the place to extend our trainning courses.
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counting
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Joined: 8 May 2005
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Posted Fri May 27, 2005, 11:24pm
Subject: Re: An Espresso Glossary by Mark Prince
 

HX?
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CraigA
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CraigA
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Posted Sat May 28, 2005, 7:59am
Subject: Re: An Espresso Glossary by Mark Prince
 

counting Said:

HX?

Posted May 27, 2005 link

H X Heat Exchanger Ron. {;-)

 
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Excellent coffee doesn't just happen!
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counting
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Joined: 8 May 2005
Posts: 823
Location: Baltimore, MD
Posted Mon May 30, 2005, 1:36am
Subject: Re: An Espresso Glossary by Mark Prince
 

Thanks Craig. I know what HX means, but the abbreviation wasn't in the glossary. I had to search this site to find out what it meant.
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