http://www.robschaumer.com/blog/2009/03/08/the-art-of-the-bean-drink/ Executive and Life Coach Sun, 20 Jun 2010 03:05:27 -0400 http://wordpress.org/?v=2.8.5 hourly 1 http://www.robschaumer.com/blog/2009/03/08/the-art-of-the-bean-drink/comment-page-1/#comment-12713 simple spell Thu, 06 May 2010 22:36:55 +0000 http://www.robschaumer.com/blog/2009/03/08/the-art-of-the-bean-drink/#comment-12713 Can I link this post from my blog? Can I link this post from my blog?

]]> http://www.robschaumer.com/blog/2009/03/08/the-art-of-the-bean-drink/comment-page-1/#comment-3139 Richard Flewitt Sun, 08 Mar 2009 22:02:04 +0000 http://www.robschaumer.com/blog/2009/03/08/the-art-of-the-bean-drink/#comment-3139 Hi Rob, I have had a La Pavoni lever machine for 8 yrs. The coffee is great, but you have to be prepared to either send machine off for servicing or get your hands dirty changing seals. Pretty simple to do (once you know how) Quality, solid machine - and a great looker. Hi Rob, I have had a La Pavoni lever machine for 8 yrs. The coffee is great, but you have to be prepared to either send machine off for servicing or get your hands dirty changing seals. Pretty simple to do (once you know how) Quality, solid machine – and a great looker.

]]> http://www.robschaumer.com/blog/2009/03/08/the-art-of-the-bean-drink/comment-page-1/#comment-3138 Frank Leistner Sun, 08 Mar 2009 19:57:37 +0000 http://www.robschaumer.com/blog/2009/03/08/the-art-of-the-bean-drink/#comment-3138 Definitely a bit of an art. I started with one of those 2-cup Espresso machines while living in California from 89-93, and the art was getting the milk foamed well on one of those. I am still into a manual machine, and it takes at least a few weeks before you get to know a new machine. Some people give up, when it doesn't work perfect the first 3 cups... and what always amazed me is the type of knowledge you develop over time. I don't have to watch it anymore, I can hear if I do the frothing right. Something that would be hard to explain to others... just comes with practice Another argument for a non-automatic. Those tend to not make the cappucino hot enough - and my wife needs it to be really hot. So it is tuning - I am with Brian - go manual and get practice... if you want the real stuff. Definitely a bit of an art. I started with one of those 2-cup Espresso machines while living in California from 89-93, and the art was getting the milk foamed well on one of those. I am still into a manual machine, and it takes at least a few weeks before you get to know a new machine. Some people give up, when it doesn’t work perfect the first 3 cups… and what always amazed me is the type of knowledge you develop over time. I don’t have to watch it anymore, I can hear if I do the frothing right. Something that would be hard to explain to others… just comes with practice
Another argument for a non-automatic. Those tend to not make the cappucino hot enough – and my wife needs it to be really hot. So it is tuning – I am with Brian – go manual and get practice… if you want the real stuff.

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