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Thursday, March 20, 2014. Perhaps the most iconic image of the working barista is the tamper in hand. Barista techniques have centered around this tool for a long time. I like to discuss techniques and develop standards, here are my thoughts on this one:. 30lbs)/(4.08in 2)=7.4psi. 50lbs)/(4.08in 2)=12.3psi. This force is easily overwhelmed by the water pressure from the group head. For example, if the grouphead is dispensing 9 bar:. 9 bar = 130.5psi. Pi/4)*(2.28 2)=4.082in 2. It follows then that:. The p...

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Thursday, March 20, 2014. Perhaps the most iconic image of the working barista is the tamper in hand. Barista techniques have centered around this tool for a long time. I like to discuss techniques and develop standards, here are my thoughts on this one:. 30lbs)/(4.08in 2)=7.4psi. 50lbs)/(4.08in 2)=12.3psi. This force is easily overwhelmed by the water pressure from the group head. For example, if the grouphead is dispensing 9 bar:. 9 bar = 130.5psi. Pi/4)*(2.28 2)=4.082in 2. It follows then that:. The p...

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2 really cool tampers

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8 5oz cappuccino

9 unboxing

10 dose calibration

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PouredOver | pouredover.com Reviews

https://pouredover.com

Thursday, March 20, 2014. Perhaps the most iconic image of the working barista is the tamper in hand. Barista techniques have centered around this tool for a long time. I like to discuss techniques and develop standards, here are my thoughts on this one:. 30lbs)/(4.08in 2)=7.4psi. 50lbs)/(4.08in 2)=12.3psi. This force is easily overwhelmed by the water pressure from the group head. For example, if the grouphead is dispensing 9 bar:. 9 bar = 130.5psi. Pi/4)*(2.28 2)=4.082in 2. It follows then that:. The p...

INTERNAL PAGES

pouredover.com

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PouredOver

http://www.pouredover.com/2010/01/hario-v60-that-my-grandma-sent-for.html

Tuesday, January 05, 2010. Hario V60 that my Grandma sent for Christmas. Subscribe to: Post Comments (Atom). PouredOver is a chronicle of my coffee journey, it's punctuated by my friends and my photography. Follow me on Twitter. The Second Best Use for Your Right Hand The Skert. Herkimers newly modified Synesso. Herkimer Syne. Brief report; Thursday at the CEL The Coffee En. PouredOver thought we knew how to make a Chemex, b. PouredOver field trip; Hario USA. A smattering. Slayer bits on the table.

2

PouredOver

http://www.pouredover.com/2010/01/pouredover-thought-we-knew-how-to-make.html

Wednesday, January 13, 2010. PouredOver thought we knew how to make a Chemex, but, we were wrong. Subscribe to: Post Comments (Atom). PouredOver is a chronicle of my coffee journey, it's punctuated by my friends and my photography. Follow me on Twitter. The Second Best Use for Your Right Hand The Skert. Herkimers newly modified Synesso. Herkimer Syne. Brief report; Thursday at the CEL The Coffee En. PouredOver thought we knew how to make a Chemex, b. PouredOver field trip; Hario USA. A smattering.

3

PouredOver: Field trip: San Luis Obispo

http://www.pouredover.com/2012/10/field-trip-san-luis-obispo.html

Tuesday, October 09, 2012. Field trip: San Luis Obispo. Taken from the train just off Point Conception, two wrecked sailboats on the beach. Though I love riding the rail, the reason for the trip was training and coffee delivery. Is charming cafe of only 280 square feet. Disappointed by the demise of Ecco Cafe, Bello Mundo has been searching for a new provider and as of Monday, features Handlebar Coffee. A big step for Handlebar. The Surfliner offers no shortage of good views. PouredOver is a chronicle of...

4

PouredOver

http://www.pouredover.com/2010/03/coffee-fest-new-york-these-and-host-of.html

Tuesday, March 02, 2010. Coffee Fest New York. These and a host of other gadgets will accompany me on the bar at Coffee Fest New York. Visit me at booth #231 where I'll be brewing pure deliciousness. March 5th - 7th at the Medowlands. Subscribe to: Post Comments (Atom). PouredOver is a chronicle of my coffee journey, it's punctuated by my friends and my photography. Follow me on Twitter. Concept Cafe Looking toward the beginning of A. Coffee Fest New York These and a host of other gad.

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PouredOver

http://www.pouredover.com/2013/01/5oz-cappuccino-spent-my-day-with-john.html

Friday, January 04, 2013. Spent my day with John and the Franke Evolution ASP. Of course most of my peer group are ultimately skeptical of this type of automated equipment. On top of that, most know the story of La Marzocco USA and Franke in Seattle. It seems like everyone has their own version of that story. No matter what happened, it helped shape the industry as we know it. Tightly assembled and complex. Behind the tubes you can see the Ditting grinder. The brewing chamber is vertical, not true on all...

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wateravenuecoffee.wordpress.com

When it rains we pour … | Water Avenue Coffee

https://wateravenuecoffee.wordpress.com/2010/04/13/when-it-rains-we-pour

Laquo; Temporary Coffee is Open. When it rains we pour …. April 13, 2010. Water Avenue Coffee is super stoked to have such a great team and we are thrilled to be offering a great selection of pour over coffees daily as well as our espresso menu and Chemex into carafe as our only drip. While Drew Woods pours perfect capps and lattes, Tom Pikaart. 8230;] When it rains we pour […]. Cool More Folks Blogging Tightvac. « Tightvac's blog. September 8, 2010 at 6:59 pm. Leave a Reply Cancel reply. Follow “W...

kaffeologie.blogspot.com

Kaffeologie's Notes: May 2010

http://kaffeologie.blogspot.com/2010_05_01_archive.html

Notes from a lab dedicated to the perfect coffee experience. Monday, May 31, 2010. Soft Pour: 2nd Time's the Charm. The Coffee Chroniclers have been messing around with the "soft pour" technique recommended to us by Scott Richardson. See, " Finessing the brew method. And " Pour speed and silt behavior with the French press. And we're happy report that we have been able to consistently repeat the technique. Wednesday, May 26, 2010. A "Sprodown" is in the works! Check out their explanation of the term.

kaffeologie.blogspot.com

Kaffeologie's Notes: 195 in the Slurry!

http://kaffeologie.blogspot.com/2011/05/195-in-slurry.html

Notes from a lab dedicated to the perfect coffee experience. Wednesday, May 18, 2011. 195 in the Slurry! As a good barista will tell you, it's freaking hard to hit proper brewing temps in a pour over slurry. Heat loss from the kettle, the dripper itself and the open-air bed combine for far less than ideal brewing temperatures. We tend to compensate for this with higher doses of coffee, but that really only disguises the problem. Get in touch with Cole through his twitter. Or with me below.

kaffeologie.blogspot.com

Kaffeologie's Notes: April 2011

http://kaffeologie.blogspot.com/2011_04_01_archive.html

Notes from a lab dedicated to the perfect coffee experience. Thursday, April 28, 2011. Just in time for the communal talkathon that is SCAA. We're posting Charity's distinctive spirograph. Pour over technique. It's named after the path your spout traces, kind of like overlapping slinky circles. Is it consistent without a timer? She seems to think so. Commercial outfits will likely beg to differ when it comes to clocking pours, but tasty results with fewer tools gets my (biased) vote for home brews. Pour ...

kaffeologie.blogspot.com

Kaffeologie's Notes: When Specialty Coffee Isn't Appropriate?

http://kaffeologie.blogspot.com/2011/07/when-specialty-coffee-isnt-appropriate.html

Notes from a lab dedicated to the perfect coffee experience. Wednesday, July 13, 2011. When Specialty Coffee Isn't Appropriate? Great stuff, and my first thought was. Topsoil quality also seems to be a challenge. Without active cultivation, the soil is extremely clayey and apt to slide down the steep valley walls at first opportunity. In fact, a recent earthquake left fresh scars in the rainforest hundreds of feet across all over the island and obliterated the village's only road. Notes from a lab dedica...

kaffeologie.blogspot.com

Kaffeologie's Notes: January 2011

http://kaffeologie.blogspot.com/2011_01_01_archive.html

Notes from a lab dedicated to the perfect coffee experience. Tuesday, January 25, 2011. The Demerits of Frozen Beans. This was too great a video not to repost! The original is over at the Seattle Coffee Gear blog. It's surprisingly hard to craft entertaining content that answers basic consumer questions in a creative, non-threatening way. Great job, Seattle Coffee Gear. Monday, January 17, 2011. The Problem of Water: Looking for the Ghost in the Machine. The results were surprising. I used a Hario Buono.

kaffeologie.blogspot.com

Kaffeologie's Notes: September 2010

http://kaffeologie.blogspot.com/2010_09_01_archive.html

Notes from a lab dedicated to the perfect coffee experience. Wednesday, September 29, 2010. The French Press Shake. Agitation in French press extraction seems to be largely unexplored. We tried some serious agitation in the press this week, and enjoyed some very tasty results with our Koke. In addition to significantly increased extraction, the coffee tasted noticeably cleaner than even via the traditional Coffee Catcher method. For the record, here's the process we used:. 3 Throw in a Coffee Catcher.

kaffeologie.blogspot.com

Kaffeologie's Notes: June 2010

http://kaffeologie.blogspot.com/2010_06_01_archive.html

Notes from a lab dedicated to the perfect coffee experience. Wednesday, June 30, 2010. Creative uses for the French press? From www.kitchn.com. Sure got our brainstorm wheels a'churnin. This question is about French press coffee makers. I'm sure that I've seen these used on Iron Chef (or other places? For purposes other than coffee, such as infusing broths with aromatic herbs. Everyone else, have you thought of this? Talk about outside the box. Monday, June 28, 2010. Slows, but I can't quite verbalize th...

kaffeologie.blogspot.com

Kaffeologie's Notes: December 2010

http://kaffeologie.blogspot.com/2010_12_01_archive.html

Notes from a lab dedicated to the perfect coffee experience. Friday, December 24, 2010. Micro Lots and The Perils of Buying Local. From the Economist has got me thinking about the price we pay for coffee and other produce. I've read much spilled ink on the subject of sustainable coffee, but reading the Economist's report on the sorrows of undocumented farm workers provoked some new thinking on coffee and food in general. What if we expanded our coffee quest to previously commoditized producing regions?

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Salvation and Discipleship Resources. Let the Healing Begin. The Chamber of God. Welcome to our site! Please visit our Prayer Blog for daily prayer focus and insights. That brings us to the next Truth about sin. Not only is sin is against God and God alone and Sin requires a perfect sacrifice, a sacrifice we are UNABLE TO MEET. Heb 9:22 says without the shedding of blood there is neither release from sin and its guilt nor the remission of the due and merited punishment for sins. But [you were purchased] ...

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The experience has truly been a "but GOD" journey. We thank HIM for entrusting his servant, Myron Ingram, with initializing this work of love. It is also because of you, our Brothers, touching and agreeing on our mission to help all men discover their God-given identity that we are here, today. We have been growing and going strong ever since. Today,. POM Nation celebrates YOU! Ease join us on. Saturday, March 14, 2015 @ 9:00 a. For a time of jubilee! You don't want to miss,. Dr Robert Smith, Jr.

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Thursday, March 20, 2014. Perhaps the most iconic image of the working barista is the tamper in hand. Barista techniques have centered around this tool for a long time. I like to discuss techniques and develop standards, here are my thoughts on this one:. 30lbs)/(4.08in 2)=7.4psi. 50lbs)/(4.08in 2)=12.3psi. This force is easily overwhelmed by the water pressure from the group head. For example, if the grouphead is dispensing 9 bar:. 9 bar = 130.5psi. Pi/4)*(2.28 2)=4.082in 2. It follows then that:. The p...

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Scotch & Whiskey. The Grapefruit Rum Cooler. This new twist on the Bourbon classic begins with 2.5 ounces of Highland Harvest, a splash of fresh-squeezed lemon juice, half an ounce of grapefruit juice, and 1.5 teaspoons of almond extract in a shaker (without ice). Stir. Pour over ice into a lowball glass. Garnish with a twist of grapefruit peel…. Forget the prepackaged mix, the only way to do a proper Pina is from scratch, and it turns out there isn’t much too it…. The Grapefruit Rum Cooler. This stylize...

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