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An Espresso Glossary by Mark Prince
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cafe101
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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.

Kary Menuau
Rosedale, NY
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CraigA
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CraigA
Joined: 19 Dec 2001
Posts: 11,172
Location: Rexdale, Toronto, Ontario, Canada.
Expertise: I live coffee

Espresso: PID/PressureMod 2001...
Grinder: BUNN FPG-2 DBC, Baratza...
Vac Pot: Bodum Santos manual, Yama 5...
Drip: Behmor BraZen, BUNN VPR-APS,...
Roaster: Refurb Behmor 1600, BBQ...
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!

 
http://twitter.com/CoffeegeekCraig
http://www.facebook.com/craig.andrews.169

Excellent coffee doesn't just happen!
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expobar
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Joined: 25 Mar 2004
Posts: 3,003
Location: .
Posted Thu Aug 5, 2004, 1:25pm
Subject: Re: An Espresso Glossary by Mark Prince
 

how about "cooling flush"
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TheCaptn
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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.

Jerry
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Drumlin72
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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.

Mark

Posted August 1, 2004 link


yer such a good guy
Anyway keep up the good work *pat on the back*
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brokencup
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brokencup
Joined: 18 Feb 2004
Posts: 1,617
Location: Atlanta
Expertise: I love coffee

Espresso: La Spaziale S1
Grinder: Cimbali Junior, Infinity
Drip: Technivorm
Roaster: RK Drum
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."

MindingYour
Machines

by Dr. Joseph John
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razmus
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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?

Looking forward to comments,

Rasmus Holmgård
Copenhagen
Denmark
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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.

Britt
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BurntEnd
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BurntEnd
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''.

Again, thanks for getting this compiled.

  1. W. Bell
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iginfect
Senior Member
iginfect
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.

Marvin
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