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noumincofe · 2 years

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7월 14일 부산 전국금융산업노동조합 센터 에서 .. . #두리트레이딩 에서 #Pk100 행사 지원 감사드립니다 . @dooreetrading . #노유민 #노유민코페 #노유민카페 #노유민코페s #noumincofe #노유민코페스틱커피 #인천카페 #서구카페 #청라카페 #원창동카페 #로스터리카페 #로스팅 #핸드드립 #드립커피 #브루잉커피 #스페셜티 #스페셜티커피 #인천맛집 #청라맛집 #서구맛집 #원창동맛집 #모다아울렛맛집 #인천핫플 #서구핫플 #청라핫플 #원창동핫플 https://www.instagram.com/p/CgBiSDorSNc/?igshid=NGJjMDIxMWI=

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maximuswolf · 1 year

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Same bean same roast profile same barista different grinders: the difference is noticeable

Same bean, same roast profile, same barista, different grinders: the difference is noticeable One of my friends, let’s just call him M, owns a coffee shop which I frequent and he has always been happy to share the auction lot samples that he bought with me and discuss his roasts and learn what I think of them.Yesterday, I went to his shop with two friends, let’s call them C, to pick up some CGLE auction samples that M wanted to share and noticed that he recently purchased a new grinder (Compak PK100 Lab). Interested to see if different grinders make easily noticeable difference to brews, I ask M if he could brew the same bean using the same formula with only the grinder being the variable. M was happy to oblige.Moments late, M brought forth two servers of this years Ethiopia COE #9, one filled with coffee grounded using C40, the other with coffee grounded using PK100 Lab. We also asked to borrow M’s Nucleus Compass Beverage Thermometer so we can better quantify the difference between the brews.At the temperature that the coffee was served in (IIRC around 60 Celsius), the coffee made using C40 had a noticeably fruitier and more acidic taste than the one made from PK100. The C40 produced a cup that was more aligned with the stereotypical fruity/floral/delicate nature of Ethiopian specialty coffee while the PK100’s cup felt more muted with a slight woody/cereal note. Our second temperature check occurred around 45 Celsius. To the group, the 45-50 range was the ideal temperature range for the coffee. The C40’s brew began to show more sweetness and jasmine-tea characteristics while the PK100’s brew began to show more acidity and fruit notes. Our last temperature check was when the coffee cooled to roughly 25 Celsius. At this temperature, the C40’s brew starts to feel like it has less body than the PK100 and the separation between notes was less obvious.Overall, the group consensus was that, at hot/warm temperatures, the C40 performed better than the PK100 to our palates since it produced fruitier. The PK100, on the other hand , performed better for slightly above room temperature coffee. We later retested our hypothesis with a blind tasting of another COE sample and got the same results.We also tried a sample of this year’s COE #2 and compared notes. C told me that based onhis memory of the bean, which he brewed at home with his Eureka Mignon , it tasted more anaerobic. My version at home made with C40 tasted fruity and acidic. M’s version with PK100 had that woody note. However, this comparison of notes was not as controlled as the previous two since there are more variables that might be different when brewing coffee at home.Admittedly, M tells us the the PK100 was banged around by the shipping company during transport and was not properly calibrated beyond grind size after it’s arrival, however it is still interesting to see how big of a noticeable difference grinders make to the final brew. Submitted December 27, 2022 at 11:11AM by Disguised_Riches https://ift.tt/sjn2CuH via /r/Coffee

#IFTTT #reddit

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just-me-two · 1 year

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#diecast #Progetto K PK100 Alfa Romeo Giulia Berlina Stradale 1962 new or updated at www.diecastplus.info

#diecast modelcar

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pk100 · 2 years

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Top Best Video Effects in After Effects | Part 34 – in Marathi

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whiteliuwhite · 4 years

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驗個排氣。師傅說下次來要再騎熱一點。我已經華中橋台北中正橋尻一圈了。不過小綠很給力什麼都沒調就過了😌 #vespa #pk100s #2storkepower #falconf2 https://www.instagram.com/p/CG2UqGwhd39/?igshid=xn2yiydth0w0

#vespa #pk100s #2storkepower #falconf2

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internetglitchstuff · 5 years

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ROLODEX 67553 Business Card Refills, Lined,PK100 https://t.co/49hUkQDtRJ http://twitter.com/AmazonBay4u/status/1173251516435615744 September 15, 2019 at 04:05PM

ROLODEX 67553 Business Card Refills, Lined,PK100 https://t.co/49hUkQDtRJ

— AmazonBay4u (@AmazonBay4u) September 15, 2019

#ROLODEX 67553 Business Card Refills #Lined #PK100 https://t.co/49hUkQDtRJ AmazonBay4u <blockquote cla

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bitchylandsuit · 3 years

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https://grainger.cotterpins.biz/

GRAINGER APPROVED 01-156-1250-P Cotter Pin,HammLock,5/32Dx1-1/4″ L,PK100

#Grainger

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minispeakerwalk · 4 years

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EpicXL PK100 Halloween Dancing Pumpkin - Bluetooth LED Lightup Speaker, Orange https://ift.tt/3ipcLkK

#speaker #Bluetooth

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speakersweate · 4 years

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(***) EpicXL PK100 Halloween Dancing Pumpkin - Bluetooth LED Lightup Speaker, Orange https://ift.tt/2Fw1lNm *This link to ebay.com *

#speaker #audio

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noumincofe · 2 years

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#DF64 문의 많이 하셔서 다시 매장으로 가져왔습니다 DF64 출시전에 궁금한점 있다면 매장 방문하셔서 문의해주시면 친절하게 답변해드릴께요 @elrocioespressomachine . @dooreetrading 의 #COMPAK #PK100 #콤팍pk100 도 궁금하시다면 문의 해주세요 . . #노유민코페스틱커피 #노유민코페S #인천카페 #인천핫플레이스 #모다아울렛맛집 #노유민 #노유민코페 #노유민카페 #noumincofe #서구카페 #서구맛집 #청라카페 #청라맛집 #커피맛집 #스콘맛집 #청라맛집추천 #커피스타그램 #서구맛집추천 #카페스타그램 #인천카페 #커피 #인천맛집 #카페 #커피맛집 #원창동카페 #인천카페 #인천맛집 #로스터리카페 #드립커피 #원창동핫플(노유민코페에서) https://www.instagram.com/p/CZ3pHQXvy6e/?utm_medium=tumblr

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vitaminforhealthze · 4 years

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4 PK100% Organic Vitamin B17 600mg from Bitter Apricot Kernel Seeds USA https://ift.tt/34n35D7 *This link to ebay.com *

#vitamin #Supplements

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householdandcleaning · 4 years

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Envision Trash Bag, 10 gal., PK100 Clear GPBF-2424 GPBF-2424 - 1 Each https://ift.tt/2YmTzNs

#cleaning #Household

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pk100 · 2 years

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68 FREE Smooth Transitions Effects Preset in Adobe After Effects | Part 33 – in Marathi

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whiteliuwhite · 6 years

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小綠你過的有點太爽這是FINAL了歐下週該陪哥上班了蛤～ #Vespa #pk100 #LIFESTYLE #VINTAGE #SPEEDLOOK #ORIGINAL

#lifestyle #pk100 #vintage #speedlook #vespa #original

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michaelfallcon · 4 years

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Coffee Project NY Heads To Queens For An Expansive New Cafe & Training Lab

If you’ve never heard of Long Island City, Queens, you might have some mistaken assumptions. You might think it’s a part of Long Island proper, for example—a swath of ocean-proximal suburbia radiating out from Gotham’s sterner streetscapes. And while it’s true that Brooklyn and Queens aren’t technically attached to the continental United States, minutes-from-Manhattan Long Island City is still a bona fide part of NYC. It’s also the heart of New York’s coffee boom. And its latest addition is Coffee Project New York.

From larger footprint roasters like Gregorys, Joe Coffee, and Birch to incubators like Regalia Roasting Collective—and of course neighborhood pioneers Sweetleaf, who now roast across the bridge in Brooklyn—today’s Long Island City is an eclectic mix of film and TV soundstages, taxi depots, and the aroma of fresh-roasted craft coffee. Coffee Project NY, a women-owned operation with small cafes in Manhattan and Brooklyn, makes a splash in the LIC pond with a brand new 3,725-square-foot roastery, coffee training lab, and adjoining pocket cafe.

Sound ambitious? It’s nothing new for life-and-business partners Chi Sum (Sum) Ngai and Kaleena Teoh, who catapulted into the coffee world in 2015 after opening their first location, in the East Village, on the wings of a shared dream—and with no formal background in coffee.

“One day I just woke up and said, ‘It’s time to start a coffee shop’,” said Ngai of Coffee Project’s inception. “I didn’t work at any cafes before,” she continues. (At the time, Ngai worked in IT, and Teoh as a psychiatric case manager.) “I just told [Teoh] ‘Maybe we can quit our full-time jobs and start a coffee shop,’ so this is exactly what happened.”

Kaleema Teoh, left, and Chi Sum Ngai, right.

The pair’s first cafe was intended to be a cozy neighborhood spot, but their shared enthusiasm for coffee—and all of its geeky potential—quickly took flight. “In our first location, all I wanted was a basic drip bar, basic espresso machine, and to get this going,” said Ngai. “But the more I started learning about specialty coffee and this industry, the people, I realized there was so much more to it.”

The second Coffee Project New York, tucked into a quiet Downtown Brooklyn side street, boasts a more serious approach to the craft, with a Ground Control Cyclops, a Steampunk, and an array of pour-over methods to choose from, along with a suite of interesting coffees from roasters less often seen in the five boroughs, like Saint Frank or Brandywine.

But with an increasing need to train baristas for their two busy cafes, as well as a desire to push their own careers further, Ngai and Teoh found it challenging to get the education they needed—the nearest SCA campus, for instance, was well off in New Jersey. Strange, Ngai thought—shouldn’t one be able to get anything they want in New York City of all places?

“Sometimes we would have to fly all the way to somewhere else to get things done,” said Ngai of the certification courses she and her team wanted to pursue. To meet this need for themselves and the larger community, Coffee Project NY will be New York City’s only SCA Premier Training Campus, offering the organization’s Education courses as well as their own classes. (Both Teoh and Ngai are certified instructors, too.)

The pair’s (latest) realized dream itself is a fluid three-part space in a stylish mixed-use building on the South “coast” of Long Island City. Entering from the street, you’ll walk past the roasting room—in full showcased display surrounded by all-glass walls—on your way to a serious, but approachable coffee bar serving Coffee-Project-roasted and guest coffees, alongside treats, small prepared toasts, and sandwiches. The cafe blends into the building’s lobby spaces, including a seasonal atrium, for those who wish to stay and work—the cafe space itself only offers a minimal five-seat tasting bar. And in view just beyond the bar? The capacious training lab.

The lab itself does not disappoint: for espresso comparison, baristas can choose from a Victoria Arduino Black Eagle, La Marzocco Linea, Sanremo Opera, and Faema E71, served by Nuova Simonelli Mythos II and Compak PK100 grinders. Multiple pour-over methods are here to tinker with as well, along with a Ground Control Cyclops. Ngai says she sees the space as not just a serious coffee school, but more of a playground.

“For me to be able to put all this equipment together for Long Island City, it’s because everyone shares the same goal. They want to be part of this. They want to put effort into making this community a little bit more fun, like showing off technology a little bit so the baristas get to play a little bit more,” Ngai says.

And just like her dream of opening the first shop, Ngai acknowledges it may have sounded crazy at first—but feels worth it.

“People asked ‘What if it doesn’t work out?'” says Ngai. “I said, I just want it to happen.”

Coffee Project NY is located at 21-10 51st Ave, Long Island City. Visit their official website and follow them on Facebook, Twitter, and Instagram.

Liz Clayton is the associate editor at Sprudge Media Network and the co-author of Where to Drink Coffee. Read more Liz Clayton on Sprudge.

Coffee Project NY Heads To Queens For An Expansive New Cafe & Training Lab published first on https://medium.com/@LinLinCoffee

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minispeakerwalk · 4 years

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EpicXL PK100 Halloween Dancing Pumpkin - Bluetooth LED Lightup Speaker, Orange https://ift.tt/35pk6gz

#speaker #Bluetooth

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