http://www.yankodesign.com/2009/05/12/addictive-measure/ Modern Industrial Design News Sun, 12 Feb 2012 18:38:30 +0000 hourly 1 http://wordpress.org/?v=3.0.4 http://www.yankodesign.com/2009/05/12/addictive-measure/comment-page-1/#comment-251701 Jack Shipley Sun, 27 Feb 2011 03:11:25 +0000 http://www.yankodesign.com/?p=8823#comment-251701 Agreed. Simple test is to see the uncontrollable bloom in a pour over (or even brewer) of coffee fresh from the roaster versus coffee that's rested for 48 hours. Organic chemistry isn't a foisted myth. Agreed. Simple test is to see the uncontrollable bloom in a pour over (or even brewer) of coffee fresh from the roaster versus coffee that's rested for 48 hours. Organic chemistry isn't a foisted myth.

]]> http://www.yankodesign.com/2009/05/12/addictive-measure/comment-page-1/#comment-274987 Jack Shipley Sun, 27 Feb 2011 03:11:25 +0000 http://www.yankodesign.com/?p=8823#comment-274987 Agreed. Simple test is to see the uncontrollable bloom in a pour over (or even brewer) of coffee fresh from the roaster versus coffee that's rested for 48 hours. Organic chemistry isn't a foisted myth. Agreed. Simple test is to see the uncontrollable bloom in a pour over (or even brewer) of coffee fresh from the roaster versus coffee that's rested for 48 hours. Organic chemistry isn't a foisted myth.

]]> http://www.yankodesign.com/2009/05/12/addictive-measure/comment-page-1/#comment-218347 coffeedude Sat, 06 Nov 2010 20:44:45 +0000 http://www.yankodesign.com/?p=8823#comment-218347 Gasses are released during the process of roasting and are scientifically proven to continue to produce these gasses that actually deteriate the coffee if not given time to be rested and released of such gasses. Freshness is best and coffee just out of a roaster will still taste good and fresh, but the flavors peak after about 24 hours and decrease after about 5 days. That being said, the idea is clever and definitely beats drinking stale coffee, even if the beans arent rested. Gasses are released during the process of roasting and are scientifically proven to continue to produce these gasses that actually deteriate the coffee if not given time to be rested and released of such gasses. Freshness is best and coffee just out of a roaster will still taste good and fresh, but the flavors peak after about 24 hours and decrease after about 5 days. That being said, the idea is clever and definitely beats drinking stale coffee, even if the beans arent rested.

]]> http://www.yankodesign.com/2009/05/12/addictive-measure/comment-page-1/#comment-274986 coffeedude Sat, 06 Nov 2010 20:44:45 +0000 http://www.yankodesign.com/?p=8823#comment-274986 Gasses are released during the process of roasting and are scientifically proven to continue to produce these gasses that actually deteriate the coffee if not given time to be rested and released of such gasses. Freshness is best and coffee just out of a roaster will still taste good and fresh, but the flavors peak after about 24 hours and decrease after about 5 days. That being said, the idea is clever and definitely beats drinking stale coffee, even if the beans arent rested. Gasses are released during the process of roasting and are scientifically proven to continue to produce these gasses that actually deteriate the coffee if not given time to be rested and released of such gasses. Freshness is best and coffee just out of a roaster will still taste good and fresh, but the flavors peak after about 24 hours and decrease after about 5 days. That being said, the idea is clever and definitely beats drinking stale coffee, even if the beans arent rested.

]]> http://www.yankodesign.com/2009/05/12/addictive-measure/comment-page-1/#comment-152907 London Jack Tue, 15 Jun 2010 14:14:33 +0000 http://www.yankodesign.com/?p=8823#comment-152907 Very impressive stuff, however I feel that glass roaster will result in burnt taste(there's no ventilation to let the smoke out. Anyway you need to rest freshly roasted coffee for a few days after roast, tastes much better. Very impressive stuff, however I feel that glass roaster will result in burnt taste(there’s no ventilation to let the smoke out.
Anyway you need to rest freshly roasted coffee for a few days after roast, tastes much better.

]]> http://www.yankodesign.com/2009/05/12/addictive-measure/comment-page-1/#comment-122579 RaulJones Mon, 19 Apr 2010 16:19:31 +0000 http://www.yankodesign.com/?p=8823#comment-122579 There *is* a difference in flavor from fresh roasted and letting it vent (at least 8 hours). Anyone who's home-roasted *should* know that. And I've yet to find a coffee maker that beats my (discontinued) Braun KF-12 4 cup maker, using beans hand-ground in my Zassenhaus mill. There *is* a difference in flavor from fresh roasted and letting it vent (at least 8 hours). Anyone who’s home-roasted *should* know that. And I’ve yet to find a coffee maker that beats my (discontinued) Braun KF-12 4 cup maker, using beans hand-ground in my Zassenhaus mill.

]]> http://www.yankodesign.com/2009/05/12/addictive-measure/comment-page-1/#comment-104307 keurig coffee makers Mon, 15 Feb 2010 06:55:23 +0000 http://www.yankodesign.com/?p=8823#comment-104307 what is good about drinking my coffee is drinking it in front of my friends and serve it with my coffee pots and vases.. the best!! what is good about drinking my coffee is drinking it in front of my friends and serve it with my coffee pots and vases.. the best!!

]]> http://www.yankodesign.com/2009/05/12/addictive-measure/comment-page-1/#comment-89758 dorr Tue, 20 Oct 2009 13:49:21 +0000 http://www.yankodesign.com/?p=8823#comment-89758 Most pleased to see this blog. I once lived in a small coffee producing Oaxacan village. Initially they would dry the fruit on woven mats on a dirt path. They would take their green beans and roast them on a large, round, flat clay "pan", sort of thing. I don't recall a "cooling" phase. They would then grind them with a metate used only for coffee. Then they simply tossed the ground coffee into an old enamelled coffee pot of boiling water. They had an idea of just how long to wait for the coffee to be ready. They would then pour the brew into brown earthenware cups. They would chip off a few flakes of sugar from a raw sugar ball and serve. They would repeat whenever they wanted to brew up a few cups of coffee. I still dream about this coffee even after 40 years have passed. It was so good and without any special tools. For them it was niether science or art...just good coffee. Most pleased to see this blog. I once lived in a small coffee producing Oaxacan village. Initially they would dry the fruit on woven mats on a dirt path. They would take their green beans and roast them on a large, round, flat clay “pan”, sort of thing. I don’t recall a “cooling” phase. They would then grind them with a metate used only for coffee. Then they simply tossed the ground coffee into an old enamelled coffee pot of boiling water. They had an idea of just how long to wait for the coffee to be ready. They would then pour the brew into brown earthenware cups. They would chip off a few flakes of sugar from a raw sugar ball and serve. They would repeat whenever they wanted to brew up a few cups of coffee. I still dream about this coffee even after 40 years have passed. It was so good and without any special tools. For them it was niether science or art…just good coffee.

]]> http://www.yankodesign.com/2009/05/12/addictive-measure/comment-page-1/#comment-76666 My Mind In Silico » Possibly the coolest way to make coffee. Mon, 15 Jun 2009 10:15:33 +0000 http://www.yankodesign.com/?p=8823#comment-76666 [...] You, Yanko Design. 15 Jun This entry was written by SGisler, posted on June 15, 2009 at 10:15 pm, filed under [...] [...] You, Yanko Design. 15 Jun This entry was written by SGisler, posted on June 15, 2009 at 10:15 pm, filed under [...]

]]> http://www.yankodesign.com/2009/05/12/addictive-measure/comment-page-1/#comment-74685 Serendipity » Blog Archive » Kahve’nin hatırı Sat, 23 May 2009 19:29:23 +0000 http://www.yankodesign.com/?p=8823#comment-74685 [...] Dizaynı yapan Tom Metcalfe felsefesini şöyle özetliyor: [...] [...] Dizaynı yapan Tom Metcalfe felsefesini şöyle özetliyor: [...]

]]>