Uhm...... I was amused, by both you CW, and Mark!! Holly, not so much.....
I'm done now. Keith On Wed, Sep 2, 2009 at 10:33 AM, Cold Water <[email protected]> wrote: > > I'm not done yet. ;-)) I must add Paulie Walnuts on the Sopranos was > right!! Italians really don't get enough credit for inventing espresso. > LMBO!!!! > > Now I'm done. > > CW > ----- Original Message ----- > From: "frankg" <[email protected]> > To: "PoliticalForum" <[email protected]> > Sent: Wednesday, September 02, 2009 10:24 > Subject: Re: Making something (TV extravaganza) out of nothing (Ted > Kennedy) > > > > LOL.. OK, I think that's a little nit picking, but cool way to end the > discussion. Ciao. > > > On Sep 2, 10:20 am, Mark <[email protected]> wrote: > > Ok, for her to have been correct she would have had to have said "Italian > > blended espresso". That she can not unerringly express herself in her > > native > > tongue points to a lack of basic intelligence and education. You do not > > suffer from this affliiction. > > > > > > > > On Wed, Sep 2, 2009 at 8:03 AM, frankg <[email protected]> wrote: > > > > > Mark, > > > > > Trust me, I've tasted more coffees around the world than you might > > > imagine. As I said, I've been doing it for nearly 50 years. I've had > > > the good and the bad. > > > > > This is an interesting discussion but we've gotten way off track. The > > > original response was to your comment to Cold; > > > > > "THEY DO NOT GROW COFFEE IN ITALY !!!. therefore you are NOT drinking > > > "Italian Espresso"" > > > > > And as I said, we all understand the beans are not grown in Italy. > > > That does NOT make your original statement true. It's a false > > > statement. The bean is considered the raw material when it comes to > > > producing an espresso. So if you can't counter the "spin" bullets I've > > > listed twice already then just accept you jumped on Cold for no good > > > reason and this discussion is done. > > > > > On Sep 1, 11:39 pm, Mark <[email protected]> wrote: > > > > sorry, but THAT arguement is weak..... the beans all have one thing > in > > > > common... arabia. so, no, it is not only a valid arguement but the > > > > only > > > one > > > > that actually counts. you are obviously used to drinking blended > > > mouthwash > > > > and would not know the joy of a pure, non- hybrided coffee grown at > > > > its > > > > optimum altitude in its favorite soil type if it bit you. > > > > > > Hit the net; TRY to find a bean that lists itself as a pure, > no-hybrid > > > > strain... you won't. they do exist. These are the backbone of a > > > > quality > > > cup. > > > > > > On Tue, Sep 1, 2009 at 8:00 PM, frankg <[email protected]> wrote: > > > > > > > Mark, > > > > > > > Come on, that’s weak. Guess what, some countries have higher > > > > > altitudes > > > > > to grow than others, some are wetter, some are hotter. Each bean > > > > > producing country has its traditional characteristics for which its > > > > > beans are known. The article didn’t dispute any of that; it merely > > > > > stated that beans coming from your neck of the woods tend to be > > > > > acidic. Sorry if you disagree. It seems fairly well documented that > > > > > beans grown at higher elevations, such as in Central America, have > a > > > > > higher acidity than those grown in lower elevations. > > > > > > > We already know you got one wrong when you wrote ““THEY DO NOT GROW > > > > > COFFEE IN ITALY !!!. therefore you are NOT drinking "Italian > > > > > Espresso"”. Cold absolutely IS drinking Italian espresso. That the > > > > > raw > > > > > material – the coffee bean – was not grown in Italy does not mean > > > > > its > > > > > not Italian espresso. > > > > > > > I’ll ask again; what part is spin? That Italy imports beans to > > > > > produce espresso? That most (all) espresso's are made from a blend > > > > > of > > > > > beans? That Italy produces and exports espresso? Prove any of this > > > > > to > > > > > be incorrect. Link's please. > > > > > > > On Sep 1, 6:06 pm, Mark <[email protected]> wrote: > > > > > > Frank, > > > > > > > > The article in whole is not true. I bases base characteristics on > > > country > > > > > of > > > > > > origin for the beans. This is not factual, the true determining > > > factors > > > > > are > > > > > > acidity of soil (all the nations listed have a full range) amount > > > > > > of > > > > > annual > > > > > > rainfall, altitude at which grown, length of the rainy season, > > > maturaty > > > > > of > > > > > > the bean (hand or machine harvest) when picked, what method is > > > > > > used > > > to > > > > > gain > > > > > > salable green state... is it sun dried or machine dried, if > > > > > > machine > > > dried > > > > > is > > > > > > it with a wood fire or some other combustible ?? > > > > > > > > All of these and more go into what kind of bean gets blended and > > > > > > what > > > > > kind > > > > > > does not and in what quantity those beans are mixed. With poorer > > > beans > > > > > from > > > > > > lower altitudes there is more mixing/blending needed with quality > > > beans > > > > > from > > > > > > the SHB premium groups it is a lot easier and much more > consistent > > > > > > in > > > > > > quality. > > > > > > > > The claim that acidity in coffee is country specific is also a > > > blatant > > > > > lie. > > > > > > It is determined by the above factors with an additional one > > > > > > thrown > > > > > in.... > > > > > > how old it is. The sooner you use a coffee bean after it is dried > > > > > > and > > > in > > > > > a > > > > > > "green" state and roasted the less acidity in the cup. > > > > > > > > When the article can not get the base requirements of the cupping > > > room > > > > > > correct it is indeed bullshit. > > > > > > > > NEXT. > > > > > > > > On Tue, Sep 1, 2009 at 11:51 AM, frankg <[email protected]> > wrote: > > > > > > > > > What part is spin Mark? That Italy imports beans to produce > > > > > > > espresso? That most (all) espresso's are made from a blend of > > > beans? > > > > > > > That Italy produces and exports espresso? Prove any of this to > > > > > > > be > > > > > > > incorrect. Link's please. > > > > > > > > > You made your point that Italy doesn't grow coffee beans, which > > > > > > > was > > > > > > > true. But what was your point? Cold said she drinks espresso > > > imported > > > > > > > from Italy. So do I. I also eat prosciutto, parmigiano reggiano > > > > > > > and > > > > > > > provolone, all imported from Italy. Are these spin too? > > > > > > > > > On Sep 1, 11:44 am, Mark <[email protected]> wrote: > > > > > > > > sorry frank...... all spin and those in the business know it. > > > > > > > > > > On Tue, Sep 1, 2009 at 7:57 AM, frankg <[email protected]> > > > wrote: > > > > > > > > > > > Mark, > > > > > > > > > > > You may well be a coffee grower, roaster and exporter but > > > > > > > > > it's > > > > > obvious > > > > > > > > > you do not deal with espresso. Let me quote from > > > > > coffeeresearch.org; > > > > > > > > > > > >>quote<< > > > > > > > > > > > Coffee Blending is necessary for espresso since a single > > > > > > > > > coffee > > > > > origin > > > > > > > > > will lack the complexity desired. It is important to > > > > > > > > > remember > > > that > > > > > > > > > the advantage of espresso over other brewing methods is a > > > result of > > > > > > > > > the formation of the crema. Without the crema the espresso > > > would > > > > > be > > > > > > > > > strong, thick coffee. The crema is an emulsified layer of > > > tiny, > > > > > > > > > smooth bubbles that trap aromatic compounds. This layer > > > > > > > > > coats > > > the > > > > > > > > > tongue and these small bubbles break over time allowing > > > espresso to > > > > > be > > > > > > > > > enjoyed long after it has been consumed. An aromatic > coffee, > > > > > > > > > therefore, is essential to a well prepared espresso blend. > > > > > > > > > > > The majority of the espresso blend is made up of a base of > > > coffees > > > > > > > > > from Brazil, the Dominican Republic, Mexico, Peru, Panama > or > > > any > > > > > other > > > > > > > > > origins that contribute a non-overbearing flavor while > still > > > > > > > > > contributing to the body and sweetness of the coffee. > > > > > > > > > > > Small ratios of coffees from Colombia, Costa Rica, > > > > > > > > > Guatemala, > > > and > > > > > > > > > Venezuela are used to add body, acidity, and flavor to a > > > > > > > > > coffee > > > > > > > > > blend. Since these coffees are often very acidic, they are > > > used in > > > > > > > > > small amounts. > > > > > > > > > > > To add complexity and brightness when blending espresso, > > > Ethiopian > > > > > > > > > Harrar, Kenyan, Yemen Mocha, Zimbabwe, and Zambian coffees > > > > > > > > > are > > > > > used. > > > > > > > > > Ethiopian Harrar adds a powerful aroma of blueberries or > > > > > raspberries > > > > > > > > > while Kenya coffee adds a powerful brightness. > > > > > > > > > > > To add richness and body when blending for espresso, coffee > > > from > > > > > the > > > > > > > > > Asian Pacific, such as Sumatra, Sulawesi, Java, East Timor, > > > > > > > > > New > > > > > Guinea > > > > > > > > > and Ethiopian Yirgacheffe are used. Yirgacheffe has a > > > > > > > > > potent, > > > > > > > > > flowerlike aroma. > > > > > > > > > > > >>end quote<< > > > > > > > > > > > Italy is STILL the premiere provider of espresso coffee. > > > > > > > > > They > > > don't > > > > > > > > > grow the beans but their blends and methods of roasting > > > > > > > > > result > > > in > > > > > an > > > > > > > > > espresso sought the world over. > > > > > > > > > > > On Aug 31, 5:26 pm, Mark <[email protected]> wrote: > > > > > > > > > > Frank, > > > > > > > > > > > > I am a coffee grower, roaster, and exporter.... please do > > > > > > > > > > NOT > > > > > give me > > > > > > > > > > that line of trash. Beans of superior quality are NEVER > > > blended > > > > > > > unless > > > > > > > > > > it is done to make an otherwise piss-poor / questionable > > > origin > > > > > > > (dirt, > > > > > > > > > > chemicals, hybrided) bean taste better. Its just like > > > > > > > > > > wine... > > > all > > > > > one > > > > > > > > > > grape in the bottle or you drink something like a Merlot > > > > > > > > > > that > > > is > > > > > > > > > > blended to hide deficiencies... while tasting good or > even > > > great > > > > > it > > > > > > > > > > could never stand alone next to a single grape of the > same > > > > > quality. > > > > > > > > > > > > On 8/31/09, frankg <[email protected]> wrote: > > > > > > > > > > > > > Well, you're half correct; the beans are not grown in > > > Italy. > > > > > > > However, > > > > > > > > > > > the beans are roasted and blended in Italy. An imported > > > Italian > > > > > > > > > > > espresso will likely be the best espresso you'll ever > > > taste. > > > > > Add > > > > > > > some > > > > > > > > > > > anisette or sambucco and you are in heaven. > > > > > > > > > > > > > On Aug 31, 11:10 am, THE ANNOINTED ONE < > > > [email protected]> > > > > > > > wrote: > > > > > > > > > > >> I really hate to tell you this Cold....THEY DO NOT > GROW > > > COFFEE > > > > > IN > > > > > > > > > > >> ITALY !!!. therefore you are NOT drinking "Italian > > > Espresso". > > > > > A > > > > > > > LITTLE > > > > > > > > > > >> accuracy, please. All your statement proves is that > you > > > are > > > > > > > foolish > > > > > > > > > > >> enough to overpay for something that has a spin to it. > > > > > > > > > > > > >> The most famous Italian coffee grower is/was Admiral > > > Luigi > > > > > > > > > > >> Sansonetti. He did NOT grow coffee in ITALY. > > > > > > > > > > > > >> On Aug 30, 9:39 am, Cold Water > > > > ... > > > > read more »- Hide quoted text - > > > > - Show quoted text - > > > > > > --~--~---------~--~----~------------~-------~--~----~ Thanks for being part of "PoliticalForum" at Google Groups. For options & help see http://groups.google.com/group/PoliticalForum * Visit our other community at http://www.PoliticalForum.com/ * It's active and moderated. Register and vote in our polls. * Read the latest breaking news, and more. -~----------~----~----~----~------~----~------~--~---
