Comments on: Wonders of extraction: Espresso (part I)

By: Superfast scrambled eggs » blog.khymos.org

Superfast scrambled eggs » blog.khymos.org — Sat, 24 Oct 2009 21:19:07 +0000

[...] Miss Silvia is full of surprises! She’s been around the house for a year, but only now did she reveal one of her hidden capabilities. Did you know that you can make scrambled eggs with the steam wand of your espresso machine? Me neither. It’s a brilliant idea [...]

By: Martin

Martin — Thu, 27 Nov 2008 20:37:03 +0000

joesan – I planed to mention PID’ing in part II and yes, it’s quite likely that I’ll try this some time

I’ve seen the Clover at a coffee bar but never actually tasted the product. I’m not familiar with the “technology” or it’s features – will have to explore that further.

By: joesan

joesan — Fri, 21 Nov 2008 14:56:31 +0000

Martin – Interesting article yet again. I too am intending to go with the Miss Sylvia.

I hope that you are intending to PID control the machine like a true geek?

Have you experienced the Clover machine or seen any data on it? I think it is basically a glorified cafetiere, albeit sophisticatedly improved upon, but it does seem to produce some good coffee. Would be interesting to compare the scientific benefits of this kind of “vacuum” extraction versus more traditional designs.

By: Becca Lee

Becca Lee — Tue, 18 Nov 2008 22:44:42 +0000

There’s a really interesting article on molecular gastronomy in Flyp Media online magazine. They have an awesome interview with Moto’s chef Homaro Canto. Check it out:

http://www.flypmedia.com/story/flyp.php?i=17&a=3&p=1

By: Espresso as an extraction | The Food Geek

Espresso as an extraction | The Food Geek — Thu, 13 Nov 2008 02:39:38 +0000

[...] I’ve failed at my attempt not to link to khymos.org, in this case a lovely initial part of a multi-part series on espresso. When I first started this site, I did a series of articles on coffee. I thought of doing a series [...]

By: Martin Lersch

Martin Lersch — Wed, 12 Nov 2008 22:25:14 +0000

Thanks for the comments!

Dario: Good article suggestion!

James: I’ll check out Scott Rao – thanks for the tip. Grinder: Rocky! I’ll elaborate on the importance of grinders in part II

Hugh: There are actually a whole bunch of scientific articles about coffee. Try searching with Google Scholar.

By: Michael Natkin

Michael Natkin — Wed, 12 Nov 2008 21:50:47 +0000

I have the privilege of living in Seattle where David Schomer’s espresso bars live (Vivace Coffee). I have to say, they consistently make the best espresso I’ve ever had. Unbelievably stable, creamy crema with a deeply caramelized flavor. I recommend any cafeophile who visits Seattle makes it a point to get there and have a doppio.

By: Alessio

Alessio — Tue, 11 Nov 2008 23:23:38 +0000

Hi guys,

it was quite funny to read this post today… A friend of mine was just fighting with her new coffee machine that didnt stop doing funny noises (I guess the water pressure was too high…) Would be nice to read also about the effect of caffeine on our body (I could be a great guinea pig… it makes the funnier effects on me )

P.S.
Hi Dario, It’s nice to find u here too I read ur blog quite frequently

Keep on spreading knowledge guys! Curiosity will bring it to bloom

By: Alex

Alex — Tue, 11 Nov 2008 13:47:35 +0000

Really wonderful post.

By: Hugh Hancock

Hugh Hancock — Tue, 11 Nov 2008 11:12:08 +0000

I’ve been interested in learning more about the science of coffee, but frankly the sheer volume of learning out there was a bit intimidating! Thanks for writing these articles.

Is there as much information on making non-expresso coffee out there? I prefer a filter/cafetiere cup, but most of the information seems to be on espresso…