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Horse manure products - Page 4

post #46 of 84
Quote:
Originally Posted by gregorio View Post
Well you're a complete idiot. Everyone knows that silver plated kettles produces coffee which is too bright and tight in the upper range of flavours, making it appear cold. Gold is far better and produces a nice rich and warm coffee, who wants cold coffee? The other thing to watch out for is skin effect, ever drink a cappuccino with skin? Yuck!! Stick to gold mate it's a whole new world, you will be tasting flavours in your coffee which you've never tasted before and didn't even know existed!! This is how coffee should be made and I can put you in touch with someone who can make you a perfect gold plated kettle for only $25,000 or $45,000 with a really good power cable, which will make those flavours zing. BTW, don't listen to professional coffee makers, they think they understand the science of coffee but we all know that coffee flavour goes well beyond what science can tell us. Don't listen to scientific claims of stupid double blind taste tests, just use your own mouth and your own tongue.

G
If it's cryo'd first and teflon-coated I'm in for one.
post #47 of 84
Quote:
Originally Posted by NightOwl View Post
If it's cryo'd first and teflon-coated I'm in for one.
Yep, no problem, we can do both of those and all for a miserly extra $5,000. I know it actually only costs $10 to apply the cryo and teflon but we use master craftsmen who align all the atoms in the teflon coating by hand. This creates a more even heating of the water and results in a punchier low end to the coffee flavour spectrum. I've tried it and it really does taste so much better, I'm sure you'll love it!

If you want the ultimate experience though I know someone who has just brought out 24/192 coffee beans which contain flavours that are so sophisticated that human beings can't even taste them, a snip at twice the price!!

G
post #48 of 84
Quote:
Originally Posted by gregorio View Post
Well you're a complete idiot. Everyone knows that silver plated kettles produces coffee which is too bright and tight in the upper range of flavours, making it appear cold. Gold is far better and produces a nice rich and warm coffee, who wants cold coffee? The other thing to watch out for is skin effect, ever drink a cappuccino with skin? Yuck!! Stick to gold mate it's a whole new world, you will be tasting flavours in your coffee which you've never tasted before and didn't even know existed!! This is how coffee should be made and I can put you in touch with someone who can make you a perfect gold plated kettle for only $25,000 or $45,000 with a really good power cable, which will make those flavours zing. BTW, don't listen to professional coffee makers, they think they understand the science of coffee but we all know that coffee flavour goes well beyond what science can tell us. Don't listen to scientific claims of stupid double blind taste tests, just use your own mouth and your own tongue.

G
Quote:
Originally Posted by gregorio View Post
Yep, no problem, we can do both of those and all for a miserly extra $5,000. I know it actually only costs $10 to apply the cryo and teflon but we use master craftsmen who align all the atoms in the teflon coating by hand. This creates a more even heating of the water and results in a punchier low end to the coffee flavour spectrum. I've tried it and it really does taste so much better, I'm sure you'll love it!

If you want the ultimate experience though I know someone who has just brought out 24/192 coffee beans which contain flavours that are so sophisticated that human beings can't even taste them, a snip at twice the price!!

G
Not so fast, قهوة breath. The full range taste of silver has graced our tables since before the Ming Dynasty and it is well known that only the silver that actually comes in contact with the coffee influences the flavor, so by combining the heat conduction of copper with a plating of silver we achieve the best of both worlds. The results are not only a better upper range but a better lower range as well and with a superior warming effect. Your entire concept of using gold is nothing more than a spiritually unhealthy pretentious bling, clung to in the mistaken belief that because it is more expensive, it must be better. The road to coffee perfection is not that way, my friend.

USG
post #49 of 84
Quote:
Originally Posted by upstateguy View Post
Not so fast, قهوة breath. The full range taste of silver has graced our tables since before the Ming Dynasty and it is well known that only the silver that actually comes in contact with the coffee influences the flavor, so by combining the heat conduction of copper with a plating of silver we achieve the best of both worlds. The results are not only a better upper range but a better lower range as well and with a superior warming effect. Your entire concept of using gold is nothing more than a spiritually unhealthy pretentious bling, clung to in the mistaken belief that because it is more expensive, it must be better. The road to coffee perfection is not that way, my friend.
Don't go quoting all that history and science to me, there's more to good coffee than history and science. I know lots of people who can tell the difference with a gold kettle, a friend of mine has a solid gold kettle and it's the best coffee I've ever tasted. You can't convince me, I know what I taste!! I suggest you do the same, ignore all that history and science and actually use your tongue.

Of course to notice a difference you're going to need very high quality components; top quality source beans, cups of the right size and porcellain specification (preferably Royal Daulton if you want to be taken seriously), solid silver spoons, etc. However, if you've already wasted all your money on stupid cups and spoons then a gold kettle is going to make all the difference and will allow you to post rightiously on the "High End CoffeePhiles Forum"!

G
post #50 of 84
Quote:
Originally Posted by gregorio View Post
Don't go quoting all that history and science to me, there's more to good coffee than history and science. I know lots of people who can tell the difference with a gold kettle, a friend of mine has a solid gold kettle and it's the best coffee I've ever tasted. You can't convince me, I know what I taste!! I suggest you do the same, ignore all that history and science and actually use your tongue.

Of course to notice a difference you're going to need very high quality components; top quality source beans, cups of the right size and porcellain specification (preferably Royal Daulton if you want to be taken seriously), solid silver spoons, etc. However, if you've already wasted all your money on stupid cups and spoons then a gold kettle is going to make all the difference and will allow you to post rightiously on the "High End CoffeePhiles Forum"!

G
Replace coffee with sound, kettle with cable and ear for tongue and its the same statement for music. We know what we hear.
post #51 of 84
Quote:
Originally Posted by Happy Camper View Post
Replace coffee with sound, kettle with cable and ear for tongue and its the same statement for music. We know what we hear.
You are not taking my posts seriously are you? I'm deliberately making arguments about coffee which are the ones I've seen others make about cables. My posts on this thread are meant to be ridiculing some of the laughable claims I've seen regarding various types of cable and even 24/192 format digital audio.

Just in case anyone is reading this thread and taking it seriously, please don't go out and try to buy a gold kettle thinking it will make your coffee taste better!!

G
post #52 of 84
Never mind those obsidian speaker discs, how about technology based on Tibetan prayer bowls?
Quote:
The inspiration for the Acoustic ART system came to our lead designer Ted Denney four years ago while sailing the South Pacific. During his sabbatical, Ted visited Buddhist Temples and observed how Tibetan Prayer bowls altered temple acoustics. These singing bowls affected a sudden shift in acoustics whenever they were activated, and when additional bowls of varying tone were also activated, the acoustics continued to change. Ted reasoned that a system of resonating bowls could be developed to discreetly treat room acoustics without the need for large unsightly tuning devices.
Awesome link
post #53 of 84
Gold plating is good for anti-rusting in humid environment.
post #54 of 84
post #55 of 84
Thread Starter 
Man it'll be so funny if you open that up, and it's totally empty. Just sockets sitted into the faceplate. Maybe with a brick to give it some weight.
post #56 of 84
those Ayre monoblocks are really nice as is his preamp

can't say the same thing about those spkrs ...he can do better

on a second thought...did I miss the whole point of this thread?
post #57 of 84
Quote:
Originally Posted by spookygonk View Post
Never mind those obsidian speaker discs, how about technology based on Tibetan prayer bowls?

Awesome link
are you willing to try it if it were free?
post #58 of 84
I think I'd end up filling the bowls with salsa and guacamole and grab a bag of nachos.
post #59 of 84
Quote:
Originally Posted by gregorio View Post
You are not taking my posts seriously are you? I'm deliberately making arguments about coffee which are the ones I've seen others make about cables. My posts on this thread are meant to be ridiculing some of the laughable claims I've seen regarding various types of cable and even 24/192 format digital audio.

Just in case anyone is reading this thread and taking it seriously, please don't go out and try to buy a gold kettle thinking it will make your coffee taste better!!

G
I guess I was, silly me. Thanks for the levity.
post #60 of 84
Quote:
Originally Posted by Happy Camper View Post
I guess I was, silly me. Thanks for the levity.
Yes, as gregorio states, these posts were not serious. The intent was to hold up other members of the community to "ridicule." This provides him and certain other folks with a great deal of satisfaction. If you want, you could make a few claims about cables or some other tweaks to give them more to work with. Sort of like giving a Playboy magazine to a 13-year old boy.
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