Is this just one of those "Secret" Machinist things?

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Reply to
pyotr filipivich
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Oil or coolant? Probably any water based liquid would dissolve coolant. Randy
Reply to
Randy Replogle
I can't comment on the general usefulness of this idea, but the coffee itself will leave a microscopic oily finish. I notice this when I wipe out our coffee pot.
Pete Stanaitis ---------------------
pyotr filipivich wrote:
Reply to
spaco
Who gave you permission to post this secret? Man, nobody can be trusted anymore. Now that you've posted this the Chinese are going to flood the USA with cheap machine tools! ERS
Reply to
Eric R Snow
Woody Allen is a doctor?
Nick
Reply to
Nick Müller
I suspect the grape tastes a lot better, tho
Mike
Reply to
The Davenport's
Thanks, Jeff :) Sorry, but so many names go by in half an hour on usenet that it's tough keeping taglines straight :)
I do like the one you've got tho... I can't help but smile and mutter "Ain't that the truth!" every time I see it :)
Reply to
Don Bruder
Let the record show that spaco wrote back on Sun, 30 Oct 2005 09:50:38 -0600 in rec.crafts.metalworking :
Hey, the other day, when I first went over to Bldg 1, I discovered a Terrible Site - the inside of my coffee mug. Those crazies have a really bright light over their coffee machine, so when you pop the top off the coffee mug, "Yech! What is that stuff?? Quick, add coffee and cover it up!"
tschus pyotr
Reply to
pyotr filipivich
Let the record show that snipped-for-privacy@whidbey.com (Eric R Snow) wrote back on Sun, 30 Oct 2005 17:59:30 GMT in rec.crafts.metalworking :
Ah, but first they will have to learn how to make Proper Coffee. That is the Secret.
And no country of Tea Drinkers will ever get that down pat. Not unless Starbucks goes and sells out ...
Reply to
pyotr filipivich
On Mon, 31 Oct 2005 07:56:58 GMT, with neither quill nor qualm, pyotr filipivich quickly quoth:
I found it and then the Tsunami wiped me out. I bought the Sumatran coffee at COSTCO, ground it very, very finely, then mixed it with equal amounts of Walmart's generic decaf.
Aren't tea drinkers smart enough not to pay $2-5 for a _cup_? That said, I like the Starbucks dark roasted coffees and turn down coffee from any and all cafes, restaurants, housewives. I'm spoiled, fer sher.
Sadly, now that I've developed a food allergy to coffee, I drink but one cup per WEEK and feed the rest of the half-pot to my neighbor. (She makes good pies and cheesecakes, so it works out.)
On-topic line: add a wee bit o' swarf to the pot to help clean it. Aloonimum is easier on the glass surface. DAMHIKT.
-------------------------------------- PESSIMIST: An optimist with experience --------------------------------------------
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Reply to
Larry Jaques
Let the record show that Randy Replogle wrote back on Sun, 30 Oct 2005 15:06:07 GMT in rec.crafts.metalworking :
Coolant - a mix of glycol and mineral spirits.
tschus pyotr
Reply to
pyotr filipivich
Let the record show that Larry Jaques wrote back on Mon, 31 Oct 2005 04:51:53 -0800 in rec.crafts.metalworking :
We got the stainless steel commercial pots. Big basket with the grounds, drips through to a removable square urn, mit the spigot on the side. Every so often, I take it over to the sink and just hose it out. But it has been left on over the weekend once to many times ... that stuff is permanent.
pyotr
Reply to
pyotr filipivich
Hah! You don't drink coffee in the US. It is some kind of slightly flavoured brown liquid. I guess that the coffee-trick only works because of all the Cl added to your water. "Coffee" was a bad experience I had in the USA.
Nick
Reply to
Nick Müller
This is why I used to scrub my mug out with "Old Dutch Cleanser" every thursday afternoon before I went home for the weekend. Gerry :-)} London, Canada
Reply to
Gerald Miller
On Tue, 1 Nov 2005 00:14:36 +0100, with neither quill nor qualm, snipped-for-privacy@gmx.de (Nick Müller) quickly quoth:
Next time you're here, please try a Starbucks or real coffee house, not a cafe. The real thing isn't boiled or set on a warmer for 8 hours; each cup is made fresh.
-------------------------------------- PESSIMIST: An optimist with experience --------------------------------------------
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Reply to
Larry Jaques
Starbucks!? Ptooey!
Reply to
Pete Snell
I've always used naphtha. Coffee will leave an oily residue and might get absorbed by the surface plate.
pyotr filipivich wrote:
Reply to
Mike Berger
Either that or come north and stop at Timmy's Gerry :-)} London, Canada
Reply to
Gerald Miller
Wander on over to alt.coffee and say that you think that $tarbuck$ makes great coffee. Then duck and run - FAST! The only reason that the chain coffee shops make it at all is due to the fact that the big coffee suppliers made the decision long ago that they could foist absolute crap on the North American public counting on consumer ignorance. I used to be one of those 'ignorant' until I travelled to Costa Rica and learned what a wonderful beverage coffee could be. I now home-roast my own. World of difference.
Regards. Ken.
Reply to
Ken Davey
Are you referring to the patina?
Steve
Reply to
Steve Smith

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