ruyakabus Senior Member Joined: 1 Apr 2006 Posts: 206 Location: istanbul/Turkiye Expertise: I live coffee
Espresso: Rancilio Epoca ST1, Delonghi... Grinder: LaCimbali Jr, Turkish mill,... Drip: filter cone, Aeropress,... Roaster: Air Popcorn Popper, Wok Pan
Posted Tue Oct 23, 2007, 3:25pm Subject: Copyright issues
I didn't know where to write this, so I'm writing it here (if needed mods can delete my post)
Mark,
This page http://www.lasiesta.com.tr/barista/sutkoprtm.asp is an exact copy of coffeegeek Milk Frothing Guide, it's a reproduction just not in english but in turkish (actually I can't call it reproduction, since it's a translation)
If you gave permission to them already, then I owe everybody an apology, but the article translated as if someone from lasiesta wrote it himself/herself (ie. starting a sentence "in lasiesta we do like this bla bla and it goes on with a sentence from the original article) and there's no mentioning of coffeegeek.com anywhere. Plus there is an espresso shot picture used which I'm very sure I saw here at coffeegeek before (ie. illy alien cup shot, well yeah many people have those cups but not the same blue striped cloth used under the cup =P)
I'm sure when you look at the page it will look very "turkish" to you, so just check out this sentence (they forgot to translate it =P) if you need more proof I'll post.
This is from their page:
En iyisi sonda : Proteinler. Sütün köpürmesi onlara bagli. Teknik olarak oldukça karmasik ve küçük yapidalar. “Foam formation is mainly based on the effect that in the boundary layers of the phases, liquid and air molecules are enriched due to a boundary layer activity and therefore stabilize the boundary layers.” (Milk and Diary Product Technology, Spreer & Dekker, 1998)
This is from coffeegeek page:
Proteins I've saved the best for last. Proteins are responsible for our milk being able to be foamed. Technically very complex little structures, milk foam bubbles and how they are created can be tough to get a handle on. Case in point: “Foam formation is mainly based on the effect that in the boundary layers of the phases, liquid and air molecules are enriched due to a boundary layer activity and therefore stabilize the boundary layers.” (Milk and Diary Product Technology, Spreer & Dekker, 1998)
PS. a) I had to re-write some parts cos tr characters not visible due to CG forum's encoding b) I should have underlined the whole sentence cos the turkish part is also a translation of what's written there (ie. best for last in turkish means "en iyisi sonda")
mgalli Senior Member Joined: 24 Jul 2007 Posts: 7 Location: California Expertise: I love coffee
Espresso: Euro 2000 Jr. Grinder: Mazzer Super Jolly Drip: French Press
Posted Fri Dec 7, 2007, 4:01am Subject: Re: The Milk Frothing Guide
Aaron, Thanks for the great guide. I sat down with a printed version of the guide and was able to quickly achieve proper microfoam. I still need to work on the latte art, but that will come with time. Thanks for your assistance and yes your guide is still being used four years later.
Singul4r1ty Senior Member Joined: 4 Mar 2008 Posts: 1 Location: Belgium Expertise: I like coffee
Posted Tue Mar 4, 2008, 9:02am Subject: Re: The Milk Frothing Guide
Thank you for this excellent guide Aaron, but since this is a coffee"geek'' site: I have mixed experience with the relation between fat content and foam generation. So I wandered the internet and found a lot of info about fats helping trap air in icecream/ whipped cream(e.g. http://www.foodsci.uoguelph.ca/dairyedu/icstructure.html) whilst in your article the foam is attributed to proteins. Can anyone shed some light on this?
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