Categories
General

Lexus

A friend of mine just got a Lexus, and so I was checking out the Lexus web site and thought it deserved a mention. Good use of colors and keeping the page windows in an 800×600 screen size.

By Chris Tingom

Principal of Tornado Design, a Phoenix, AZ based web consultancy

0 replies on “Lexus”

While I’m not going to agree with the “ruin the espresso machine” excuse, it’s a nice and convenient to use on the layman when you don’t want to do that to your machine.
I tell the questioning customer the truth, I don’t want to deal with sugar residue perhaps getting in the next shot. I’m that crazy about my shots. Yeah, I do rinse everything like a crazy mofo, but well, I think it’s too much of a risk, especially if you have way more Dopio drinkers than Cubano drinkers.
Most customers do leave it at that, but then there are the “Awww?!?!? Come-on!?!?! Please?!?!?!” customers who are determined to break your resolve. Which at this point, is just a plain disrespect for an establishment and it’s decisions. At this point I appologize that I cannot fulfill their request and offer them a Dopio with a packet of raw sugar on the side.

We do the cubano but we make it like a cappuccino-breve. So half and half in addition. Is that wrong? I would hate to be making up a drink and calling it by a name that is only remotely similar (like no place in particular).

We have so few doppio drinkers here in Globe (or cubano drinkers for that matter) that I haven’t really considered the sugar coffee residue issue.

I’m with Mike on this one. Then again, we’re more along the lines of “coffee purists”.

I don’t want sugar residue in my 3-way valve, or creeping into my pump or OPV.

It can only gum things up and effect the flavor of future espressos.

And for the record, a great espresso should not be dominated by a bitter edge.

Dang it, “Doppio” not Dopio. I always do that with esspresso and cappuchino. 😛

I was totally wondering about sugar in the groupheads and past that too. I mean, we get coffee grounds and oils in the group head all the time, that’s why we backflush religiously (a twice a day, if not more, call to prayers for our shop).

do you really think that sugar creeping into the group head is an actual issue. I mean, I flush the head every time I knock out the grounds. Do you think that sugar is any more of an issue than overextracted or burned grounds hanging out up there?

I definately appreciate a great espresso but I dont think I agree that “It can only gum things up and effect the flavor of future espressos.”

It isn’t the ONLY thing it could do. It could not do that. I appreciate the concern over the machine and the quality of coffee.

I think that calling yourself a “coffee purist” indicating that other people aren’t into it as much as yourself really removes the whole aspect of community which I have always found to be one of the best qualities of the coffee culture.

I wasn’t implying that “others aren’t” or that I’m the only one, or even that there’s anything wrong with adding things to your coffee.

It’s merely a position of preference with no arrogance tied to it.

I haven’t tried it, so I can’t say for sure, but my thought is that since sugar easily dissolves in water it may mess with the extraction. As the dissolved solids increase, the extraction may decrease.

I also don’t know what effect the sugar would have on the gicleurs (flow restrictors) in the grouphead but I’m not going to take a chance for the sake of experimentation.

Why not try a bit of liquid sugar in the bottom of the cup? It should mix with the pouring shot fairly well and you won’t disturb the crema nor risk fouling the machinery.

Goddamnit, Larry, Why do you gotta make things so easy?!?! Huh?!? Liquid sugar?!?! So simple, so convenient.
Although the Cubano purists (no poke Austin, just a good discriptor) might not think of it as that since it’s not extracted with the coffee. I could see that argument. I’ve heard some tweak the grind finer to compensate for the lower dosage. What ever the reason, be it coffee TDS lowered due to extra sugar, finer grind to compensate, or physics of water flow in the PF changing due to disappearing sugar crystals, the coffees extracted (minus extra sugar) will surely be different.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.