MarkPrince Moderator Joined: 19 Dec 2001 Posts: 5,462 Location: Vancouver, BC Expertise: Professional
Espresso: KvdW Speedster Grinder: Compak K10 WBC Vac Pot: A bit too many Drip: Clive Coffee Drip Stand Roaster: Hario Glass Retro Roaster
Posted Sun Jul 25, 2004, 1:36pm Subject: Re: An Espresso Glossary by Mark Prince
Hi everyone!
Thanks for the suggestions so far - keep them rolling in!
Re, metric vs. imperial vs. US. When the glossary is published in the guide, every measurement will feature both US and metric (not imperial tho - gets too complicated). Sorry it's not included in this draft... I have to sit there with my conversion calculator at one point lol!
Re drink names. I resisted adding drinks to the glossary, but I think I should put in the basics:
ristretto espresso lungo macchiato cappuccino latte mocha
Most are in there, did I miss macchiato?
Re latte art and macchiato art - I should add those. lol!
re variac, pid. I could add those, but I also wanted to resist terms that were bleeding edge. But I need to put in defs like deadband, cycle, etc etc...
Posted Mon Jul 26, 2004, 9:21am Subject: Re: An Espresso Glossary by Mark Prince
Why not bleeding edge? MArk, there's nothing I wouldn't include. If it's a matter of format - consider an appendix-type thing. But I would say, include everything you can.
tonx Senior Member Joined: 23 Apr 2003 Posts: 62 Location: los angeles Expertise: Professional
Posted Mon Jul 26, 2004, 6:55pm Subject: Re: An Espresso Glossary by Mark Prince
Might i suggest an entry for "tip" or "tipping". Anyone aiming to be a proper coffee geek surely needs to understand the concept of tipping good baristii.
espressoDOM Senior Member Joined: 1 May 2003 Posts: 2,188 Location: Bay Area Expertise: I love coffee
Espresso: WEGA Lyra (vibe) Grinder: Mazzer Mini Vac Pot: (no more coffee equipment) Drip: French Press Roaster: Hot Top Roaster; Fresh Roast...
Posted Tue Jul 27, 2004, 12:51pm Subject: Re: An Espresso Glossary by Mark Prince
tonx Said:
Might i suggest an entry for "tip" or "tipping". Anyone aiming to be a proper coffee geek surely needs to understand the concept of tipping good baristii.
Question... I spent like 15-30 bucks on coffee over two days... I left a 5 dollar tip b/c I knew I was getting great barista service... I wouldn't probably even think of it when I am in a StarB, Tully's, Pete's, but I just felt like they deserved it because I knew the coffee was goin' to be good.... was that a good tip
DOM...evil genius ...Up to no good in espresso at all times... VIVA la parts de Espresso
expobar Senior Member Joined: 25 Mar 2004 Posts: 3,003 Location: .
Posted Tue Jul 27, 2004, 1:03pm Subject: Re: An Espresso Glossary by Mark Prince
when i go to a coffee shop, i tip according to my friends' drinks. This is because i get regular brew, and how can you mess up there? It's usually just the change i got from my drink (65-75 cents)
Posted Thu Jul 29, 2004, 1:37pm Subject: Re: An Espresso Glossary by Mark Prince
Good work, and much needed.
I think that some people (including me) would like to see this more than an espresso glossary and more of a coffeegeek forum glossary. There are often abbreviations and shorthand commonly used in people's posts that make me go "huh?". Example: "zass" for "Zassenhaus grinders". Simple once you know it, but so are all terms in a glossary.
If the idea is to make the language used on coffeegeek forums more accessible to everyone, then I say open up the definition of what makes an acceptable glossary. If you are trying to cut down on the number of questions people ask (over and over again), that should help!
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