New answers tagged coffee
Last week (november 2015) I tasted the best dark chocolate bar I ever ate. It was in a little shop, village Domingos Martins, Rua de lazer, coast of Brasil, Province Espirito Santo. Subtle cappuccino flavor. Point was: there was no cocoa in it, only coffee. They called it 'coffee to eat'. No chemicals or artificial flavoring. Not so much sugar either. ...
I have experimented with baking soda. This works rather well, however it does leave a taste/sensation of its own. Although I didn't put much I will try to use less the next time. Nonetheless, I am submitting this as an answer. I will try to get my hands on tricalcium phosphate -- if I can -- and report back.
In Indonesia (and I assume neighbouring countries too) they simply adjust coconut milk (they call it santen) to the level of coconuttiness they want. So: Soak coconut shavings/scrapings in hot water and squeeze and filter it through a muslin (santen asli/murni). You want less coconutty? Soak the previously soaked & squeezed coconut shavings/scrapings ...
In chemistry it is generally accepted that a reaction rate drops in half for each 10 degrees in C drop (about 20 degrees Fahrenheit). So oxygen would still oxidize the freeze dried coffee, but at a slower rate.
I came up with a solution to the static that builds up inside the plastic chamber (but not in grinders with glass chambers). I took a length of speaker cable (any copper stranded wire would work) and splayed about 2" of the bare wire, then stuck it inside the plastic chamber (it's thin enough if you flatten it). The other end I attached to a water pipe under ...
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