Items the world has waited for - Page 2

Task Force · 03-17-10, 03:44 PM

lol, the things people buy.

Spoon 11th · 03-17-10, 04:30 PM

I am only glad that such an apparatus is available for those who want and need one.

krashkart · 03-17-10, 05:15 PM

The smell of chocolate without the chocolate... for those who enjoy tormenting themselves.

Reece · 03-18-10, 08:36 AM

Another Danoz Direct product, or was that Innovations, both crap!

antikristuseke · 03-18-10, 09:10 AM

Quote:

Originally Posted by Snestorm

@Blacklight
Instant!
All you need is a cup/container, and water.
In an "emergency", even cold water will work.

Friendly advice from a fellow caffein addict.

oh **** off, just grow a pair, put the grounds in the cup, add hot water and wait 5 minutes, the grounds will settle on the bottam and you can drink.

Disolving coffee is like an abstanining prostitute, expensive and **** you in a way that you dont want.

TarJak · 03-18-10, 05:31 PM

Quote:

Originally Posted by Rilder

I honestly don't see what the appeal is about coffee, smells like crap and just being near it makes me nauseous.

People who never drink coffee representing!

I'm with you. Tea has all the caffeine and at least tastes good.

Skybird · 03-18-10, 06:55 PM

Depends on the way of making your coffee. Normal brewing (regular coffee machine) is washing out not only the good, tasting, wanted stuff, but much crap, too, and then it washes the already worn out powder again and again.

Terrible!

Different is Espresso, then. A correctly brewed Espresso, on the other hand, takes out all the tasty ingredients and the aromatic oils, but leaves the bitter things in the powder. That's why the recipe for making Espresso is not free for endless variation, but the correct way must be followed relatively closely. It is smaller, hotter, tastes a billion times more aromatic than normally brewed coffee, but has around one third coffein less. That'S why you can serve it even later in the evening without steeling people's sleep.

Let's make Espresso the Vulcan way:

From INEI - Instituto Nazionale Espresso Italiano

, the official recommendation of how to make the perfect Espresso. I do, roughly, like this, with a simple machine (no automatic monster), and I confirm it is a fully satisfying way of getting your tongue happy.

• Necessary portion of ground coffee 7 g ± 0,5
• Exit temperature of water from the unit 88°C ± 2°C
• Temperature of the drink in the cup 67°C ± 3°C
• Entry water pressure 9 bar ± 1
• Percolation time 25 seconds ± 2,5 seconds
• Viscosity at 45°C > 1,5 mPa s
• Total fat > 2 mg/ml
• Caffeine < 100 mg/cup

• Millilitres in the cup (including foam) 25 ml ± 2,5

http://www.espressoitaliano.org/doc/EIC%20-%20Eng%20-%20LQ.pdf

Tea: sometimes. Darjeeling, Roiboosch, Japanese Green Tea.

03-17-10, 03:44 PM	#16
Task Force Rear Admiral Join Date: Jul 2008 Location: SPACE!!!! Posts: 10,142 Downloads: 85 Uploads: 0	lol, the things people buy. __________________ Task Force industries "Taking control of the world, one mind at a time"

03-17-10, 05:15 PM	#18
krashkart Navy Seal Join Date: Jan 2010 Posts: 5,292 Downloads: 100 Uploads: 0	The smell of chocolate without the chocolate... for those who enjoy tormenting themselves. __________________ sent from my fingertips using a cheap keyboard

03-18-10, 08:36 AM	#19
Reece CINC Pacific Fleet Join Date: Sep 2003 Location: Down Under Posts: 34,758 Downloads: 171 Uploads: 0	Another Danoz Direct product, or was that Innovations, both crap! __________________ *Sub captains go down with their ship!*

03-18-10, 06:55 PM	#22
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 42,688 Downloads: 10 Uploads: 0	Depends on the way of making your coffee. Normal brewing (regular coffee machine) is washing out not only the good, tasting, wanted stuff, but much crap, too, and then it washes the already worn out powder again and again. Terrible! Different is Espresso, then. A correctly brewed Espresso, on the other hand, takes out all the tasty ingredients and the aromatic oils, but leaves the bitter things in the powder. That's why the recipe for making Espresso is not free for endless variation, but the correct way must be followed relatively closely. It is smaller, hotter, tastes a billion times more aromatic than normally brewed coffee, but has around one third coffein less. That'S why you can serve it even later in the evening without steeling people's sleep. Let's make Espresso the Vulcan way: From INEI - Instituto Nazionale Espresso Italiano , the official recommendation of how to make the perfect Espresso. I do, roughly, like this, with a simple machine (no automatic monster), and I confirm it is a fully satisfying way of getting your tongue happy. • Necessary portion of ground coffee 7 g ± 0,5 • Exit temperature of water from the unit 88°C ± 2°C • Temperature of the drink in the cup 67°C ± 3°C • Entry water pressure 9 bar ± 1 • Percolation time 25 seconds ± 2,5 seconds • Viscosity at 45°C > 1,5 mPa s • Total fat > 2 mg/ml • Caffeine < 100 mg/cup • Millilitres in the cup (including foam) 25 ml ± 2,5 http://www.espressoitaliano.org/doc/EIC%20-%20Eng%20-%20LQ.pdf Tea: sometimes. Darjeeling, Roiboosch, Japanese Green Tea. __________________ If you feel nuts, consult an expert.

03-17-10, 04:30 PM	#17
Spoon 11th Seasoned Skipper Join Date: Mar 2001 Location: Finland Posts: 689 Downloads: 10 Uploads: 0	I am only glad that such an apparatus is available for those who want and need one.