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 <[email protected]> > > > wrote: > > > > > > > > > > >> > Don't flatter yourself into thinking YOU could get my > > > panties in > > > > > a > > > > > > > wad > > > > > > > > >> > Woody. I have been around the loops for too long. Dick > and > > > > > Travis > > > > > > > are > > > > > > > > >> > far > > > > > > > > >> > too polite to tell you to GFY but strangely, I am not. > > > > > > > > > > >> > I tried the Dunkin' Donuts coffee and it was good but > not as > > > > > good as > > > > > > > my > > > > > > > > >> > imported from Italy Espresso but the Dunkin' donuts > coffee > > > is > > > > > > > cheaper. > > > > > > > > > > >> > CW > > > > > > > > > > >> > ----- Original Message ----- > > > > > > > > >> > From: "Hollywood" <[email protected]> > > > > > > > > >> > To: "PoliticalForum" <[email protected]> > > > > > > > > >> > Sent: Sunday, August 30, 2009 11:26 > > > > > > > > >> > Subject: Re: Making something (TV extravaganza) out of > > > nothing > > > > > (Ted > > > > > > > > >> > Kennedy) > > > > > > > > > > >> > Cold, > > > > > > > > > > >> > What got your panties all wadded up so early this > morning? I > > > > > lived > > > > > > > > >> > most of my adult life in the south and never heard the > term. > > > > > Don't > > > > > > > be > > > > > > > > >> > so coy, if you mean FUCKTARD just fucking say it. Don't > know > > > > > what a > > > > > > > > >> > PHUCKTARD is. > > > > > > > > >> > Have some more coffee and calm the fuck down. > > > > > > > > > > >> > On Aug 30, 10:18 am, Cold Water <[email protected] > > > > > wrote: > > > > > > > > >> > > Dick answered because YOU asked what a "pussle gut" is > > > > > PHUCKTARD. > > > > > > > You > > > > > > > > >> > > simply CANNOT be *that* stupid and ignorant at the > same > > > time. > > > > > > > > > > >> > > Keith is southern. They talk funny down there. Maybe > > > "pussle > > > > > gut" > > > > > > > > >> > > means > > > > > > > > >> > > something to southerners??? I would bet Teddy had a > > > pustuled > > > > > butt > > > > > > > also > > > > > > > > >> > > although I don't > > > > ... > > > > read more »- Hide quoted text - > > > > - Show quoted text - > > > -- Mark M. Kahle, , www.filacoffee.com --~--~---------~--~----~------------~-------~--~----~ 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. -~----------~----~----~----~------~----~------~--~---
