Phil Proteau's Discussions (100)

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Discussions Replied To (94) Replies Latest Activity

"Milk sugar is a complex sugar molecule that breaks down when heated into simple suga…"

Phil Proteau replied Sep 27, 2010 to let's talk about milk.

 11 Sep 27, 2010
Reply by emily jackson

"Question 1- The pressure and temperature in these commercial boilers experience smal…"

Phil Proteau replied Sep 16, 2010 to La Marzocco Linea or a Faema E92

 37 Sep 22, 2010
Reply by Shadow

"The loud pressure stats you mention are fairly rare now-a-days, at least I havent he…"

Phil Proteau replied Sep 16, 2010 to La Marzocco Linea or a Faema E92

 37 Sep 22, 2010
Reply by Shadow

"Don't for get Ultimo Coffee at 15th and Mifflin, and Lovers and Madmen at 40th and L…"

Phil Proteau replied Sep 16, 2010 to Philadelphia coffee shops

 5 Sep 16, 2010
Reply by Eric mason

"Conventional wisdom would indicate that a double boiler will be more temperature sta…"

Phil Proteau replied Sep 16, 2010 to La Marzocco Linea or a Faema E92

 37 Sep 22, 2010
Reply by Shadow

"That may be your best solution, but it's not the best solution for all coffee shops.…"

Phil Proteau replied Sep 2, 2010 to Worth the time?

 12 Sep 4, 2010
Reply by Bob Von Kaenel

"It is interesting to note the history of where all this comes from. There is both tr…"

Phil Proteau replied Sep 2, 2010 to Worth the time?

 12 Sep 4, 2010
Reply by Bob Von Kaenel

"I host a lot of public cuppings and I have found certain dynamics common to groups n…"

Phil Proteau replied Aug 26, 2010 to Hosting a Coffee Tasting-Looking for advice

 5 Aug 26, 2010
Reply by Paul Yates

"I would say, based on my limited scientific education, that dissolving solubles in w…"

Phil Proteau replied Jun 29, 2010 to mineral content of water

 7 Jun 30, 2010
Reply by jeremiah frazier

"I met Vincent Fedele last week at the La Marzocco "Out of the Box" event in NYC (inv…"

Phil Proteau replied Jun 14, 2010 to Basket emergency

 8 Jun 14, 2010
Reply by Terika

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