thanks for givig information through discussion On 9/3/09, THE ANNOINTED ONE <[email protected]> wrote: > > > Cold, YOU said it was Italian espresso..... it simply is not. It is > an Italian blended espresso. That you can not see or do not have the > mental faculty to discern the difference simply proves your level > cognizance is not exactly "up to par". Go back and play with your > dolls or let daddy play with you... whichever brought you into your > hazy sense of illiteracy. > > On Sep 2, 8:26 am, Cold Water <[email protected]> wrote: > > CW (a woman): "Who said the beans are grown in Italy? Answer: NO ONE. > > End of discussion." > > > > Men: blah, blah, blah, blah, blah, blah, blah... > > > > Mars/Venus??? > > > > Hey Mark! My favorite espresso is made from arabica beans. Does that > mean > > the coffee was grown by Arabs??? > > > > ROFLMAO!!!!! > > > > CW <thank you Frank but Emily Litella (aka Mark) is hopeless> > > > > > > > > ----- Original Message ----- > > From: "frankg" <[email protected]> > > To: "PoliticalForum" <[email protected]> > > Sent: Wednesday, September 02, 2009 10:03 > > Subject: Re: Making something (TV extravaganza) out of nothing (Ted > Kennedy) > > > > 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 > > > > ... > > > > read more »- Hide quoted text - > > > > - Show quoted text - > > >
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