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An Espresso Glossary by Mark Prince
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MarkPrince
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Joined: 19 Dec 2001
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Location: Vancouver, BC
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Posted Sun Jul 25, 2004, 12:36pm
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...

Keep them coming!

Mark

 
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iq160plus
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iq160plus
Joined: 25 Jul 2004
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Location: USA
Expertise: I love coffee

Posted Sun Jul 25, 2004, 11:46pm
Subject: Re: An Espresso Glossary by Mark Prince
 

BREVE or Latte Breve

Substitute 1/2 n 1/2 for milk. This seems a very popular version to me!
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bxntrk
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bxntrk
Joined: 5 Mar 2004
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Location: Central Kansas, USA
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Espresso: S'Bucks Barista
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Posted Mon Jul 26, 2004, 7:15am
Subject: Re: An Espresso Glossary by Mark Prince
 

Thanks for the glossary, Mark.

I would add "Golden Rule".

P
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Dasein
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Posted Mon Jul 26, 2004, 8:21am
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.
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Drumlin72
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Joined: 16 Nov 2003
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Location: Kansas City, MO
Expertise: Just starting

Posted Mon Jul 26, 2004, 3:28pm
Subject: Re: An Espresso Glossary by Mark Prince
 

This is GRRRRRRREEEAAAT!  (think Tony the Tiger)

Maybe when you finish with it it could be published as a book and sold with proceeds going to CoffeeKids

Thanks for all of your hard work we all appreciate it.

Thanks again,
Kim
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Ladede
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Posted Mon Jul 26, 2004, 3:47pm
Subject: Re: An Espresso Glossary by Mark Prince
 

If "cafè crème" is the French one, then the accent on "café" should be an acute accent; not the grave that is in the article.

Great glossary!

YA
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tonx
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tonx
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Location: los angeles
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Posted Mon Jul 26, 2004, 5:55pm
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.
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espressoDOM
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espressoDOM
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Posted Tue Jul 27, 2004, 11:51am
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.

Posted July 26, 2004 link

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
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expobar
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Posted Tue Jul 27, 2004, 12:03pm
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)
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cheekygeek
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cheekygeek
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Posted Thu Jul 29, 2004, 12:37pm
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!

Darren Addy
Kearney, NE
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