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1

Well, in my situation I find the difference with the water. I go to my hometown every summer and winter and whenever I make coffee, it doesn't matter how much coffee I use since it tastes pretty good and doesn't have any sour flavor. However, I travel back to the U.S. and again, the coffee tastes way too sour. The only way to drink it is adding cream or ...


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Date Seed Coffee is in deed a great coffee substitute - if you know how to make it :-) It's nutritious and tasty. However, if you 'roast' the date seed too fast you are likely to get exactly what you got namely charcoal - which is I guess good for Date Seed Barbecue Sauce :-) You need to keep it on low fire for a very very very long time (until it turns ...


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Irish coffee (Irish: caife Gaelach) is a cocktail consisting of hot coffee, Irish whiskey, and sugar (some recipes specify that brown sugar should be used), stirred, and topped with thick cream. The original recipe explicitly uses cream that has not been whipped. The coffee is drunk through the cream.


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A small Thermos should work. They make single serving sizes and they have screw on lids. Something like this Thermos


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Not too sure about an appropriate container for shaking, because as you noticed shaking heats the air in the container which in turn expands, leading to all kinds of pressure problems. My alternative suggestion: Have you considered an immersion blender? Some of these come with metal disks that can be substituted for the cutting blades. With sufficient ...


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Background: I'm no expert, but I'm very picky about coffee. I prefer dark, smooth roasts that aren't too bold. I used to grind my beans by hand with a mortar and pestle prior to brewing in my French press, but I got lazy and addicted. However, I still pay close attention to the appearance, smell and taste of my coffee. Now I grind with the machine at the ...


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The only inaccuracy that I can see, and it is a fault with many of these charts, is that an americano should be the hot water at the bottom and the espresso should be added on top. Doesn't sound like much of a difference but it is - make yourself one using both methods and you will see when the espresso is added to the top of the hot water not only does it ...


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No, that is absolutely incorrect. A cappuccino does contain steamed milk. In fact, the current trend of the way better flat white is ALL steamed milk, or microfoam, with no real distinction between the foam and milk until it settles. Other inaccuracies with the info above: 1. An espresso does not have to be a dark roast. Dark roasting is also dead trend, ...


2

Try using cinnamon sticks in place of powders. I have better results, also you can refill your cup of coffee and reuse the cinnamon sticks from your last cup.


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You would have to find the crack (presumably there is a crack which is tight when cold, but opens with heating due to thermal expansion) and then you would need to fix it, or have someone else fix it, with a food safe (lead and cadmium free) solder or brazing material. Whether this is economical or not depends on many factors: Can you do it yourself, do ...


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I had this happen to me in the most bizarre circumstance. I buy green coffee beans and roast them myself at home. I have decaf and regular that I roasted separately, then grind them together to make half decaf and then brew my coffee via pour over ( no machines). I did this and then used soy creamer (brand new, not old). Didn't curdle. Then, I brewed a cup ...


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Your coffeemaker is punishing you for mis-measurement ;-) If possible, measure by weight, instead of volume -- perhaps you can entirely avoid the situation! There are a number of factors in how drip coffee will extract, including things like how coarsely/finely the coffee has been ground, temperature of water, total extraction time, water drip rate, filter ...


2

Your coffee maker puts water into the grounds at the same rate regardless of how much ground coffee you have put into the filter. The water will stay in the filter area for the same amount of time regardless of the amount of coffee in the filter. If there is less coffee in the water, then there is less of the flavorful soluble coffeeness (various amino ...



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