I know what I am doing.robomarkovApril 22 2010, 14:44:51 UTC
1) No one has ever complained about my coffee except for the time I was so tired that I mis-measured the beans and the coffee was weak.
2) I have a crappy cheap grinder. A lesser grind will leave behind ENTIRE whole beans.
3) I use a medium roast 100% Arabica which has less acid.
4) Adding milk/cream to the coffee will offset what acid remains. Try adding milk to vinegar/water solution and see what happens. Litmus test anyone?
5) Finely grinding the coffee increases the surface area that is brewed meaning you can use LESS beans, which also means less acid, but the same flavor. A nice home economics trick.
6) You do not know my past or the amount of time I spent in various coffee houses during college - or even after. I was a HUGE coffee snob before I became allergic. I do indeed know my coffee and know it well.
Comments 1
2) I have a crappy cheap grinder. A lesser grind will leave behind ENTIRE whole beans.
3) I use a medium roast 100% Arabica which has less acid.
4) Adding milk/cream to the coffee will offset what acid remains. Try adding milk to vinegar/water solution and see what happens. Litmus test anyone?
5) Finely grinding the coffee increases the surface area that is brewed meaning you can use LESS beans, which also means less acid, but the same flavor. A nice home economics trick.
6) You do not know my past or the amount of time I spent in various coffee houses during college - or even after. I was a HUGE coffee snob before I became allergic. I do indeed know my coffee and know it well.
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