Coffee Machines

Y

ou know you’re a geek when going to

the coffee shop gets you thinking about

interaction patterns between loosely

coupled systems. This happened to me

on a recent trip to Japan. One of the

more familiar sights in Tokyo is the numerous

Starbucks coffee shops, especially around

Shinjuku and Roppongi. While waiting for my

“Hotto Cocoa,” I started thinking about how a

coffee shop processes customer

orders. As a business, the coffee

shop is naturally interested in

maximizing order throughput,

because more fulfilled orders

mean more revenue.

Interestingly, the optimization

for throughput results in

a concurrent and asynchronous

processing model: when you

place your order, the cashier

marks a coffee cup with your order and places

it into a queue. This queue is literally a line of

coffee cups on top of the espresso machine.

The queue decouples the cashier and barista,

letting the cashier continue to take orders even

when the barista is backed up. It also allows

multiple baristas to start servicing the queue

if the store gets busy, without impacting the

cashier.

Asynchronous processing models can be

highly efficient but are not without challenges.

If the real world writes the best stories, then

maybe we can learn something from Starbucks

about designing successful asynchronous messaging

solutions.

Correlation

For example, the asynchronous processing

model means that drink orders aren’t necessarily

completed in the same sequence in which they

were placed. This can happen for two different

reasons. First, multiple baristas might be processing

orders using different equipment. Blended

drinks usually take longer to make than drip coffee,

so a drip coffee ordered last might be delivered

first. Second, baristas can make multiple

drinks in one batch to optimize processing time.

As a result, Starbucks has a correlation problem.

Drinks are delivered out of sequence and

must be matched up with the correct customer.

Starbucks solves the problem with the same

“pattern” we use in messaging architectures—

they use a

correlation identifier.1

In the US, most

Starbucks use an explicit correlation identifier

by writing your name on the cup and calling it

out when the drink is ready. In other countries,

they often correlate by drink type. The correlation

issue became very apparent in Japan, where

I had difficulties understanding the baristas calling

out the drinks. My approach was to order

extra large “venti” drinks because they’re uncommon

and therefore easily identifiable—that

is, “correlatable.”

boake moore

For the true coffee aficionado, an antique grinder is a marvelous tool.   The majority of antique coffee mills are similar to contemporary hand grinders—most are burr grinders turned by a hand crank, and usually made with a combination of wood, steel, and/or cast iron. 

Nearly all modern hand grinders, however, are designed for personal use.  They normally don’t hold more than six cups worth of grounds.  If you desire the low-heat, consistent grind of a manual burr grinder on a larger scale, a well-restored and maintained antique grinder may be your best bet.

If you plan to use your antique coffee mill on a daily basis, you might prefer one with a cast iron body over than a wooden grinder.  While age has virtually no negative effect on cast iron coffee mills, the joints and nails in a wooden mill tend to lose strength over time. 

Using an antique grinder is about more than getting the job done.  A fine cup of coffee is an experience from start to finish.  Using an antique mill is similar to kneading your own bread.  You will taste (or at least imagine you taste!) the sweetness of your work in the final product.  The quiet, consistent grinding sound of the manual grinder is pleasant on the ear, for those who dislike the loud whirring of an electric machine.

If you have a small space to work in – or simply don’t wish your kitchen to be dominated by espresso equipment – antique grinders come with a special advantage.  Unlike all modern grinders, many antique coffee mills were designed to be mounted on the wall.  Aside from space issues, the decorative effect of a mounted grinder is striking on both wall and counter mounted antiques. Of course, many models simply sit on a counter top just as contemporary grinders do.

From the traditional Parker Nation coffee mill with a bronze finish, to the European grinder with a landscape painted on the porcelain face, there is a wide variety of styles and decor available in ready-to-use antique grinders on the market.  Common antique grinders on the North American market include Arcade, Enterprise, Parker, Steinfeld, and Frary & Clark.

Antique coffee mills are available through eBay and an assortment of individual dealers and auction houses.  When buying an antique coffee grinder, look for an experienced seller who does his or her own restoration and cleaning. From sleek and simple to intricately decorated, Victorian to Art Deco, small to large, the selection is wide and inviting.

K. Braun
http://www.articlesbase.com/coffee-articles/antique-coffee-mills-for-contemporary-coffee-690585.html

In decades past, choosing a machine to make your morning brew was so much easier. They were simpler machines back then that basically percolated hot water up and then down over the cup holding the coffee grounds. In time however, more tasks and moving parts were being assigned to coffee makers and the word “espresso” also entered the picture.

Known for Quality and Durability

One of the most well recognized names in espresso makers is Sacco. They don’t make the cheapest machines but their espresso makers are well known for quality and durability. It is important to remember that if any one thing on a espresso maker goes out, the whole unit is pretty much worthless. So, trying to save a little money on a lesser quality machine can actually cost you in the long run.

Easy Break Down  for Quick Cleaning

Beware of machines that look good on the outside but are actually composed of cheap components on the inside. This is one aspect that separates Saeco espresso makers from cheaper models that are available on the market today. Also, all Saeco espresso makers are engineered to come apart quickly for quick and easy internal cleaning.

Rapid Steam Technology

If you have spent any amount of time working with espresso machines then you surly know the importance of “rapid steam technology”. There is nothing worse when trying to make some cappuccinos and having to sit and wait for steam to come out of the spigot. Fortunately all Saeco espresso makers feature the very latest “rapid steam technology”.

MarkusYannies

The Senseo coffee machine has not only gained an excellent reputation among coffee lovers worldwide but also has contributed to the increased consumption by occasional coffee drinkers. It takes less than a minute to brew an excellent cup of coffee and this feature has made it a popular choice for those purchasing a new coffee machine. The Senseo coffee-brewing machine uses coffee pods, which are prepackaged coffee designed for the Senseo.

The Sensational Senseo

One or two cups can be brewed at a time and as there are a variety of different flavors available. There is no problem selecting one for each cup. The machine does not only produce the perfect brew but a delicious creamy layer as well. Well-known appliance manufacturer Philips and Douwe Egberts have joined forces to produce the ultimate coffee experience.

The best part is that this can be experienced every time a cup of coffee is brewed. After years of development and market research, the perfect amount of water used for the brewing process maximizes the flavor from the coffee beans. The successful brew is also contributed to the fact that the water reaches the ideal temperature for the pod to bring out the desired flavor.

The Senseo is able to brew an outstanding cup of coffee in about 60 seconds. Another very appealing feature of the coffee machine is the easy cleaning operation. The bag is simply removed and discarded after the coffee has been brewed. There is no wonder why so many people love it.

Popular Hot Winter Drinks

Brewing the perfect cup of coffee can be achieved to suit personal taste and requirements. Senseo normally comes in various strengths. There is regular, mild roast, dark roast, extra dark and decaffeinated. Senseo regular is a superb drink that can be enjoyed any time during day or night. Senseo Sevilla is a mild roasted coffee with a slightly sweet taste. As Seville reminds one of a romantic setting of peace and solitude, the coffee brand comes close to inspire the same mood. Godiva crème brulee coffee pods are specially designed for the Senseo machine.

If you simply love the aroma and flavor of vanilla and caramel in your brew then this one should not disappoint. These pods are made of pure Arabica beans and since their strength is not particularly strong, two pods may be used per cup if so desired. The deliciously sweet smell of the brew is a lot sweeter than its actual taste. When adding milk and sweetener as in regular coffees care must be taken because it can become too sweet.

If you love a sweet brew then this one may be ideal. A mild taste can be equally satisfying and one pod may be used with two cups of hot water. This amount of water can just about fill a regular size mug. As the coffee can also be served with the after dinner dessert, it is an ideal replacement for hot chocolate.

Hot chocolate is a popular drink during the cold winter months because it can provide the comfort and warmth necessary as the temperatures fall. The comforting aroma and taste also make this hot chocolate an excellent choice. The Senseo hot chocolate potholder with the purple handles is ideal for brewing the ideal chocolate drink. Hot Chocolate from Douwe Egberts is made of an excellent grade of cocoa and a frothy layer tops the smooth drink. This hot chocolate product does not contain any coffee.

Mocha Gourmet coffee pods are another sensational hot drink, especially if you are a mocha fan. The full aroma with its smooth taste gives full credit to the ‘gourmet’ title. A touch of cocoa enhances the rich coffee flavor and makes it a lovely drink for a cold winter’s night.

Senseo espresso pods can be used to make the very popular and delicious espressos. The new Senseo cappuccino pod has been developed to bring out the unique taste. A rich brown froth tops the drink and one pod is enough for a large drink.

Is making Tea as popular as Coffee?

Tea is another popular drink that can be made with the Senseo coffee brewer. People using the machine to make tea have found it to be as good as making coffee. Tea pods are a recent addition to the collection of drinks that can be brewed using this brewing system. This is mainly because tea has become popular, and the Senseo has proven to make an exceptionally good brew!

The Senseo coffee-brewing machine is the perfect addition to one’s kitchen. The Senseo can brew several beverages that are excellent on a cold day. The Senseo can brew coffee, hot chocolate, cappuccino and espresso. If you are looking for a product that can brew these drinks in under one minute, the Senseo coffee brewing system is for you.

Rachel Jackson
http://www.articlesbase.com/coffee-articles/winter-beverages-you-can-brew-with-a-senseo-machine-736880.html

Espresso drinks are enjoyed the world over and there are an enormous number of different types and makes of espresso machines available. However they all use a similar process to extract the delicious coffee oils into the final beverage.

It is the quality and formation of the ‘crema’ that reflects the quality of the espresso beverage. The best indication of good espresso is the crema.

The ‘crema’ traps and holds the finest coffee oils and aromas that in other brewing processes are lost to the atmosphere. The crema should form as a thick, golden-brown, marbled foam across the whole surface of the espresso cup and cling to the sides.

In addition to the quality of the crema, the appearance of the flow or pour of the espresso from the spout of the espresso machine also signals quality. Initially, you should see a thick, almost viscous, dark, honey coloured flow that gently lightens as the extraction proceeds. The flow should form a continuous, flickering stream, similar to the tail of a mouse, up to the point of shut-off 20 or so seconds later.

It is important to look out for the signs of under or over extraction in the espresso process and take corrective action accordingly.

Over-extraction is signified by a slow, broken trickle with a dark brown (burnt) crema. This means that the water and coffee were in contact for too long. This occurs if the coffee grind is too fine, effectively blocking the filter, or by using too much coffee in the filter basket. The coffee will scorch in the basket and the espresso will taste bitter and burnt.

If the brewing cycle is too long then the taste can be impaired as harsh compunds are taken from the coffee during this over extraction. The appearance of white marks or streaks appearing towards the end of the pour is an indication of the brew cycle being too long.

Under-extraction is signalled by a rapid, bubbling flow from the spout and a thin, broken crema. This can be a result of using a coffee grind that is too coarse, by not using sufficient coffee or from tamping too lightly. All result in the hot water passing through the coffee too fast so it is unable to extract the desired coffee solubles and oils. The result is a thin, insipid sour brew of espresso.

You will also find that using water of insufficient temperature results in under-extraction.

By carefully watching out for these symptoms the espresso machine operator or barista can take corrective action to ensure delicious espresso drinks are always available.

Fenton Wayne

Espresso drinks are enjoyed the world over and there are an enormous number of different types and makes of espresso machines available. However they all use a similar process to extract the delicious coffee oils into the final beverage.

It is the quality and formation of the ‘crema’ that reflects the quality of the espresso beverage. The best indication of good espresso is the crema.

The ‘crema’ traps and holds the finest coffee oils and aromas that in other brewing processes are lost to the atmosphere. The crema should form as a thick, golden-brown, marbled foam across the whole surface of the espresso cup and cling to the sides.

In addition to the quality of the crema, the appearance of the flow or pour of the espresso from the spout of the espresso machine also signals quality. Initially, you should see a thick, almost viscous, dark, honey coloured flow that gently lightens as the extraction proceeds. The flow should form a continuous, flickering stream, similar to the tail of a mouse, up to the point of shut-off 20 or so seconds later.

It is important to look out for the signs of under or over extraction in the espresso process and take corrective action accordingly.

Over-extraction is signified by a slow, broken trickle with a dark brown (burnt) crema. This means that the water and coffee were in contact for too long. This occurs if the coffee grind is too fine, effectively blocking the filter, or by using too much coffee in the filter basket. The coffee will scorch in the basket and the espresso will taste bitter and burnt.

If the brewing cycle is too long then the taste can be impaired as harsh compunds are taken from the coffee during this over extraction. The appearance of white marks or streaks appearing towards the end of the pour is an indication of the brew cycle being too long.

Under-extraction is signalled by a rapid, bubbling flow from the spout and a thin, broken crema. This can be a result of using a coffee grind that is too coarse, by not using sufficient coffee or from tamping too lightly. All result in the hot water passing through the coffee too fast so it is unable to extract the desired coffee solubles and oils. The result is a thin, insipid sour brew of espresso.

You will also find that using water of insufficient temperature results in under-extraction.

By carefully watching out for these symptoms the espresso machine operator or barista can take corrective action to ensure delicious espresso drinks are always available.

Fenton Wayne