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Date: 27 Mar 2007 10:22:05
From: Travesso
Subject: 25 Seconds
David Schomer writes that he starts counting the shot from when he
pulls the lever. I always thought that most people counted after the
first sign of liquid. What is the general opinion?





 
Date: 31 Mar 2007 04:30:43
From: daveb
Subject: Re: 25 Seconds

I've never, ever claimed that any of my products will produce a "god
shot"
danny.

and for $185.00, one can buy an actual entire espresso machine.

but you do enjoy the back and forth.



 
Date: 30 Mar 2007 09:22:48
From: Travesso
Subject: Re: 25 Seconds
On 30, 11:16 am, "daveb" <davebobbl...@gmail.com > wrote:
> On 30, 10:52 am, "Travesso" <cpaso...@hotmail.com> wrote:
>
>
>
>
>
> > On 30, 7:57 am, "daveb" <davebobbl...@gmail.com> wrote:
>
> > > On 30, 3:32 am, Danny <d...@nospam.gaggia-espresso.com> wrote:
>
> > > > daveb wrote:
>
> > > > > yeah, a 'godshot' from a pod!
>
> > > > > not highly likely
>
> > > > Travesso's intended ket for his product makes carrying a grinder
> > > > and fresh coffee rather unlikely, never mind access to mains power. A
> > > > freshly brewed pod shot (done correctly) is better than nothing if
> > > > your goal is espresso on the move.
>
> > > > --
> > > > Regards, Danny
>
> > > >http://www.gaggia-espresso.com(apurelyhobbysite)
>
> > > he didn't SAY 'better than nothing'
>
> > > he SAID 'god shot', danny.
>
> > > which is, of course, absurd.
>
> > > dave
>
> > You are right and wrong.
>
> > "A 'godshot' is the coffee-geek's Zion - the supposedly perfect shot
> > of coffee. "
>
> > You are right that a POD can't produce the best shot you have ever
> > had, but...
> > I ran the 15k championship (not for the championship--just to run in
> > it) and it was an 88 degree day after training in endless 38 degree
> > mornings. At the end of the race I ate some grapes that had some
> > faults in them. These faulted grapes where the best grapes I had ever
> > had in my life.
>
> > "We do not cherish the rose by the one that has the fewest thorns, it
> > is the one with the most colorful flowers."
>
> > If you think I should change it, let me know.
>
> Your ad copy:
>
> " . . . take a pod and a portable Travesso machine anywhere you want
> to be. When was the last time you had a godshot on top of Mt.
> McKinley"
>
> Does that mean I will get a 'godshot' if I go to the top of Mt.
> McKinley? Do I have to go that far?
>
> Can I get a 'godshot' in any other place?
>
> yours is B.S. ad hype, pure and simple -- you and I BOTH know that.- Hide quoted text -
>
> - Show quoted text -

OK, I made it more politically correct for you, check it out.

I can make a better shot of espresso with a Travesso on top the Mt.
McKinley than you can with any machine in the world.

I don't want to beat around the bush -- in case you just play alpha
male -- I just threw the glove down--chicken?



 
Date: 30 Mar 2007 08:16:01
From: daveb
Subject: Re: 25 Seconds
On 30, 10:52 am, "Travesso" <cpaso...@hotmail.com > wrote:
> On 30, 7:57 am, "daveb" <davebobbl...@gmail.com> wrote:
>
>
>
> > On 30, 3:32 am, Danny <d...@nospam.gaggia-espresso.com> wrote:
>
> > > daveb wrote:
>
> > > > yeah, a 'godshot' from a pod!
>
> > > > not highly likely
>
> > > Travesso's intended ket for his product makes carrying a grinder
> > > and fresh coffee rather unlikely, never mind access to mains power. A
> > > freshly brewed pod shot (done correctly) is better than nothing if
> > > your goal is espresso on the move.
>
> > > --
> > > Regards, Danny
>
> > >http://www.gaggia-espresso.com(apurelyhobby site)
>
> > he didn't SAY 'better than nothing'
>
> > he SAID 'god shot', danny.
>
> > which is, of course, absurd.
>
> > dave
>
> You are right and wrong.
>
> "A 'godshot' is the coffee-geek's Zion - the supposedly perfect shot
> of coffee. "
>
> You are right that a POD can't produce the best shot you have ever
> had, but...
> I ran the 15k championship (not for the championship--just to run in
> it) and it was an 88 degree day after training in endless 38 degree
> mornings. At the end of the race I ate some grapes that had some
> faults in them. These faulted grapes where the best grapes I had ever
> had in my life.
>
> "We do not cherish the rose by the one that has the fewest thorns, it
> is the one with the most colorful flowers."
>
> If you think I should change it, let me know.

Your ad copy:

" . . . take a pod and a portable Travesso machine anywhere you want
to be. When was the last time you had a godshot on top of Mt.
McKinley"

Does that mean I will get a 'godshot' if I go to the top of Mt.
McKinley? Do I have to go that far?

Can I get a 'godshot' in any other place?

yours is B.S. ad hype, pure and simple -- you and I BOTH know that.




  
Date: 31 Mar 2007 10:44:36
From: Danny
Subject: Re: 25 Seconds
daveb wrote:

> Your ad copy:
>
> " . . . take a pod and a portable Travesso machine anywhere you want
> to be. When was the last time you had a godshot on top of Mt.
> McKinley"
>
> Does that mean I will get a 'godshot' if I go to the top of Mt.
> McKinley? Do I have to go that far?
>
> Can I get a 'godshot' in any other place?
>
> yours is B.S. ad hype, pure and simple -- you and I BOTH know that.
>
>

You would know, since it sounds just like someone else round here.
Tut tut, Pots & kettles and all that.

Whilst the term may be over-used, a "God-shot" is whatever someone
deems it to be - the best thay they personally have tasted. And, as
others have noted, circumstances may well deem that an otherwise
inferior shot tastes like the best coffee in the world at that moment.

Go, Travesso, go ! Good luck.


--
Regards, Danny

http://www.gaggia-espresso.com (a purely hobby site)
(apparently bad gram but I like it that way...)



   
Date: 31 Mar 2007 06:28:33
From: J. Clarke
Subject: Re: 25 Seconds
Danny wrote:
> daveb wrote:
>
>> Your ad copy:
>>
>> " . . . take a pod and a portable Travesso machine anywhere you want
>> to be. When was the last time you had a godshot on top of Mt.
>> McKinley"
>>
>> Does that mean I will get a 'godshot' if I go to the top of Mt.
>> McKinley? Do I have to go that far?
>>
>> Can I get a 'godshot' in any other place?
>>
>> yours is B.S. ad hype, pure and simple -- you and I BOTH know that.
>>
>>
>
> You would know, since it sounds just like someone else round here.
> Tut tut, Pots & kettles and all that.
>
> Whilst the term may be over-used, a "God-shot" is whatever someone
> deems it to be - the best thay they personally have tasted. And, as
> others have noted, circumstances may well deem that an otherwise
> inferior shot tastes like the best coffee in the world at that moment.

One could argue that a "God shot" is any shot that induces one to say
"Oh, God, thats good".

> Go, Travesso, go ! Good luck.

--
--
--John
to email, dial "usenet" and validate
(was jclarke at eye bee em dot net)




    
Date: 31 Mar 2007 11:43:15
From: Danny
Subject: Re: 25 Seconds
J. Clarke wrote:

> One could argue that a "God shot" is any shot that induces one to say
> "Oh, God, thats good".


True. Some of my customers' god shots, as served by me, are
definitely not *my* god shots.


--
Regards, Danny

http://www.gaggia-espresso.com (a purely hobby site)
(apparently bad gram but I like it that way...)



  
Date: 31 Mar 2007 01:04:45
From: D. Ross
Subject: Re: 25 Seconds
"daveb" <davebobblane@gmail.com > wrote:



  
Date: 30 Mar 2007 12:12:03
From: J. Clarke
Subject: Re: 25 Seconds
daveb wrote:
> On 30, 10:52 am, "Travesso" <cpaso...@hotmail.com> wrote:
>> On 30, 7:57 am, "daveb" <davebobbl...@gmail.com> wrote:
>>
>>
>>
>>> On 30, 3:32 am, Danny <d...@nospam.gaggia-espresso.com> wrote:
>>
>>>> daveb wrote:
>>
>>>>> yeah, a 'godshot' from a pod!
>>
>>>>> not highly likely
>>
>>>> Travesso's intended ket for his product makes carrying a grinder
>>>> and fresh coffee rather unlikely, never mind access to mains
>>>> power. A freshly brewed pod shot (done correctly) is better than
>>>> nothing if your goal is espresso on the move.
>>
>>>> --
>>>> Regards, Danny
>>
>>>> http://www.gaggia-espresso.com(apurelyhobby site)
>>
>>> he didn't SAY 'better than nothing'
>>
>>> he SAID 'god shot', danny.
>>
>>> which is, of course, absurd.
>>
>>> dave
>>
>> You are right and wrong.
>>
>> "A 'godshot' is the coffee-geek's Zion - the supposedly perfect shot
>> of coffee. "
>>
>> You are right that a POD can't produce the best shot you have ever
>> had, but...
>> I ran the 15k championship (not for the championship--just to run in
>> it) and it was an 88 degree day after training in endless 38 degree
>> mornings. At the end of the race I ate some grapes that had some
>> faults in them. These faulted grapes where the best grapes I had
>> ever had in my life.
>>
>> "We do not cherish the rose by the one that has the fewest thorns, it
>> is the one with the most colorful flowers."
>>
>> If you think I should change it, let me know.
>
> Your ad copy:
>
> " . . . take a pod and a portable Travesso machine anywhere you want
> to be. When was the last time you had a godshot on top of Mt.
> McKinley"
>
> Does that mean I will get a 'godshot' if I go to the top of Mt.
> McKinley? Do I have to go that far?

His point is that having just climbed to the top of Mt. McKinley _any_
shot is likely to seem like a "God shot", even one made from the, um,
packaging in which Kopi Luwak is delivered.

> Can I get a 'godshot' in any other place?

Any other place that you're cold, tired, oxygen starved, and feeling
like you're on top of the world.

> yours is B.S. ad hype, pure and simple -- you and I BOTH know that.

I agree that he's overstated the case to an extent that tends to lead
one to question his veracity, but the fact remains that "God shot" is a
subjective term.

--
--
--John
to email, dial "usenet" and validate
(was jclarke at eye bee em dot net)




 
Date: 30 Mar 2007 07:52:18
From: Travesso
Subject: Re: 25 Seconds
On 30, 7:57 am, "daveb" <davebobbl...@gmail.com > wrote:
> On 30, 3:32 am, Danny <d...@nospam.gaggia-espresso.com> wrote:
>
> > daveb wrote:
>
> > > yeah, a 'godshot' from a pod!
>
> > > not highly likely
>
> > Travesso's intended ket for his product makes carrying a grinder
> > and fresh coffee rather unlikely, never mind access to mains power. A
> > freshly brewed pod shot (done correctly) is better than nothing if
> > your goal is espresso on the move.
>
> > --
> > Regards, Danny
>
> >http://www.gaggia-espresso.com(apurely hobby site)
>
> he didn't SAY 'better than nothing'
>
> he SAID 'god shot', danny.
>
> which is, of course, absurd.
>
> dave

You are right and wrong.

"A 'godshot' is the coffee-geek's Zion - the supposedly perfect shot
of coffee. "

You are right that a POD can't produce the best shot you have ever
had, but...
I ran the 15k championship (not for the championship--just to run in
it) and it was an 88 degree day after training in endless 38 degree
mornings. At the end of the race I ate some grapes that had some
faults in them. These faulted grapes where the best grapes I had ever
had in my life.

"We do not cherish the rose by the one that has the fewest thorns, it
is the one with the most colorful flowers."

If you think I should change it, let me know.



  
Date: 30 Mar 2007 08:28:22
From: Roger Shoaf
Subject: Re: 25 Seconds

"Travesso" <cpasoren@hotmail.com > wrote in message
news:1175266338.858244.19110@o5g2000hsb.googlegroups.com...
>
> You are right that a POD can't produce the best shot you have ever
> had, but...
> I ran the 15k championship (not for the championship--just to run in
> it) and it was an 88 degree day after training in endless 38 degree
> mornings. At the end of the race I ate some grapes that had some
> faults in them. These faulted grapes where the best grapes I had ever
> had in my life.
>

And it has also been observed that while on a camping trip the coffee made
by boiling coffee in water and tossing in an egg shell to settle the grounds
tastes wonderful, but the same thing tried at home tastes like crap.

The reason for this is probably that when you wake up to the smell of coffee
and you are crammed up from sleeping on the ground and the morning is chilly
you probably would call an espresso shot made from the pod to be a god shot,
even though you might not be able to distinguish hints of blueberry and
citrus in the after taste.

--
Roger Shoaf
If you are not part of the solution, you are not dissolved in the solvent.




 
Date: 30 Mar 2007 04:57:26
From: daveb
Subject: Re: 25 Seconds
On 30, 3:32 am, Danny <d...@nospam.gaggia-espresso.com > wrote:
> daveb wrote:
>
> > yeah, a 'godshot' from a pod!
>
> > not highly likely
>
> Travesso's intended ket for his product makes carrying a grinder
> and fresh coffee rather unlikely, never mind access to mains power. A
> freshly brewed pod shot (done correctly) is better than nothing if
> your goal is espresso on the move.
>
> --
> Regards, Danny
>
> http://www.gaggia-espresso.com(a purely hobby site)

he didn't SAY 'better than nothing'

he SAID 'god shot', danny.

which is, of course, absurd.

dave





 
Date: 29 Mar 2007 06:16:03
From: daveb
Subject: Re: 25 Seconds


yeah, a 'godshot' from a pod!

not highly likely



  
Date: 30 Mar 2007 08:32:51
From: Danny
Subject: Re: 25 Seconds
daveb wrote:
>
> yeah, a 'godshot' from a pod!
>
> not highly likely
>

Travesso's intended ket for his product makes carrying a grinder
and fresh coffee rather unlikely, never mind access to mains power. A
freshly brewed pod shot (done correctly) is better than nothing if
your goal is espresso on the move.

--
Regards, Danny

http://www.gaggia-espresso.com (a purely hobby site)



 
Date: 28 Mar 2007 13:22:29
From: Travesso
Subject: Re: 25 Seconds
On 28, 3:36 pm, Paul Matthews <p...@cattytown.me.uk > wrote:
> Ken Fox wrote:
> >My problem is that I only have 20 fingers and toes, in total, which is
> >somewhat limiting:-)
>
> If you are creative you can count to 1023 just on fingers and thumbs, or
> 1048575 if you include toes...
>
> --
> Paul Matthews
> p...@cattytown.me.ukhttp://www.hepcats.co.uk

I really think that shot will be too bitter.



 
Date: 27 Mar 2007 21:35:09
From:
Subject: Re: 25 Seconds
On 28, 9:10 am, "Ken Fox"
<morceaudemerdeThisMerdeG...@hotmail.com > wrote:
> "shall" <mrf...@ihatespamearthlink.net> wrote in message
>
> news:ghli035phqpr16m8c1cecubo66launhcbn@4ax.com...
>
>
>
> > On 27 2007 10:22:05 -0700, "Travesso" <cpaso...@hotmail.com>
> > wrote:
>
> >>David Schomer writes that he starts counting the shot from when he
> >>pulls the lever. I always thought that most people counted after the
> >>first sign of liquid. What is the general opinion?
>
> > Different machines have different pre-infusion cycles and sometimes
> > none at all. Gicleurs (flow restricters) can also delay the start of
> > the pour. Updosing and down dowsing have an effect. My Isomac, with
> > its E-61 pre-infusion and an 0.5mm gicleur usually doesn't start to
> > pour for 12-14 seconds. So, a 30-35 second pour can be its sweet spot.
>
> > The point is to find the sweet spot on your own machine and then use a
> > timer (if at all) as a guide to adjust the grind.
>
> > shall
>
> My problem is that I only have 20 fingers and toes, in total, which is
> somewhat limiting:-)

LOL! That's the reason I always include my wife when making espresso.
40 digits would have the bases covered nicely.



 
Date: 27 Mar 2007 11:11:51
From: Travesso
Subject: Re: 25 Seconds
On 27, 1:40 pm, shall <mrf...@ihatespamearthlink.net > wrote:
> On 27 2007 10:22:05 -0700, "Travesso" <cpaso...@hotmail.com>
> wrote:
>
> >David Schomer writes that he starts counting the shot from when he
> >pulls the lever. I always thought that most people counted after the
> >first sign of liquid. What is the general opinion?
>
> Different machines have different pre-infusion cycles and sometimes
> none at all. Gicleurs (flow restricters) can also delay the start of
> the pour. Updosing and down dowsing have an effect. My Isomac, with
> its E-61 pre-infusion and an 0.5mm gicleur usually doesn't start to
> pour for 12-14 seconds. So, a 30-35 second pour can be its sweet spot.
>
> The point is to find the sweet spot on your own machine and then use a
> timer (if at all) as a guide to adjust the grind.
>
> shall

You are kind of saying that it is 20-25 seconds from seeing liquid.
David Schomer says that his pre-infusion is 8 seconds and look for
25-30 second pour.
To be honest, I am not good enough to care. I don't have all the
variable down well enough to know my sweet spot down to 2 seconds.
But, my machine has about an 8 second pre-infusion too, which makes a
lot more sense for me if I start counting 25 seconds from the on
switch. Counting 25 seconds from when my espresso gives birth is too
long.



  
Date: 27 Mar 2007 16:04:51
From: North Sullivan
Subject: Re: 25 Seconds
On 27 2007 11:11:51 -0700, "Travesso" <cpasoren@hotmail.com >
wrote:


>You are kind of saying that it is 20-25 seconds from seeing liquid.
>David Schomer says that his pre-infusion is 8 seconds and look for
>25-30 second pour.
>To be honest, I am not good enough to care. I don't have all the
>variable down well enough to know my sweet spot down to 2 seconds.
>But, my machine has about an 8 second pre-infusion too, which makes a
>lot more sense for me if I start counting 25 seconds from the on
>switch. Counting 25 seconds from when my espresso gives birth is too
>long.

Your sweet spot is where your shot tastes the best to you. The exact
time is just another variable interdependent with lots of other
variables. 25-30 seconds from the time the pump starts is a good
beginning point. So is when the shot starts to lighten in color. So
is shot volume (for me, two ounces for a double). All good ways to
see how one is doing, but the best is how it tastes.

North Sullivan



 
Date: 27 Mar 2007 17:40:53
From: Marshall
Subject: Re: 25 Seconds
On 27 2007 10:22:05 -0700, "Travesso" <cpasoren@hotmail.com >
wrote:

>David Schomer writes that he starts counting the shot from when he
>pulls the lever. I always thought that most people counted after the
>first sign of liquid. What is the general opinion?

Different machines have different pre-infusion cycles and sometimes
none at all. Gicleurs (flow restricters) can also delay the start of
the pour. Updosing and down dowsing have an effect. My Isomac, with
its E-61 pre-infusion and an 0.5mm gicleur usually doesn't start to
pour for 12-14 seconds. So, a 30-35 second pour can be its sweet spot.

The point is to find the sweet spot on your own machine and then use a
timer (if at all) as a guide to adjust the grind.

shall


  
Date: 27 Mar 2007 19:10:32
From: Ken Fox
Subject: Re: 25 Seconds
"shall" <mrfuss@ihatespamearthlink.net > wrote in message
news:ghli035phqpr16m8c1cecubo66launhcbn@4ax.com...
> On 27 2007 10:22:05 -0700, "Travesso" <cpasoren@hotmail.com>
> wrote:
>
>>David Schomer writes that he starts counting the shot from when he
>>pulls the lever. I always thought that most people counted after the
>>first sign of liquid. What is the general opinion?
>
> Different machines have different pre-infusion cycles and sometimes
> none at all. Gicleurs (flow restricters) can also delay the start of
> the pour. Updosing and down dowsing have an effect. My Isomac, with
> its E-61 pre-infusion and an 0.5mm gicleur usually doesn't start to
> pour for 12-14 seconds. So, a 30-35 second pour can be its sweet spot.
>
> The point is to find the sweet spot on your own machine and then use a
> timer (if at all) as a guide to adjust the grind.
>
> shall

My problem is that I only have 20 fingers and toes, in total, which is
somewhat limiting:-)




   
Date: 28 Mar 2007 20:36:24
From: Paul Matthews
Subject: Re: 25 Seconds
Ken Fox wrote:
>My problem is that I only have 20 fingers and toes, in total, which is
>somewhat limiting:-)

If you are creative you can count to 1023 just on fingers and thumbs, or
1048575 if you include toes...

--
Paul Matthews
paul@cattytown.me.uk
http://www.hepcats.co.uk