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LET IT SIT! I've been having this same static issue since we got the Capresso infinity burr grinder. I read all the complaints. Then one day about two weeks ago I ground the coffee but forgot to put it in the coffee maker. I came back several minutes later (10-15 min?) and to my suprise, virtually all the static was gone. I tried it again a week and a half ...


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If your receptacle is plastic and smooth you can try sanding it or scuffing it up with some steel wool. When you drag your finger across it, if it seems sticky (static friction), then you can sand the insides down. After you've sanded it, wash it with soap and let it dry. Next time you drag your finger across you will notice a big difference.


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I did a small measurement on my Mr. Coffee pot and got between 5.2 - 5.5 U.S. fluid ounces per "cup", definitely not the six. I then looked at the instruction manual for a Mr. Coffee coffee maker, and it says one "cup" is equal to 5 ounces.


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Generally, no, it should not be overly gritty. The grind itself should be very fine, finer than an espresso grind. Secondly after the coffee is brewed, it's generally covered and left for a while so that the coffee grounds settle to the bottom of the pot. Then, when being poured, it should be poured carefully so the settled grounds aren't disturbed and end ...


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Utterly to be expected - the coffee is made with coffee grounds, sugar and water in a small tapered pot. There is no filter. If you want filtered coffee, order something else. There should be grounds on the bottom of the cup. Unless you like grounds, minimal stirring and swirling will help to keep them down there. This is the coffee that is sometimes ...


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Arabic coffee can refer to black coffee, similar to Turkish coffee or the lighter, greenish-brown coffee drunk in Saudi and the UAE. Both are commonly flavoured with cardamon. There isn't any specific type of coffee bean that needs to be used, as long as it's only been lightly roasted.


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From your description, I suspect you may have had something called coffee cherry tea, called regionally as cascara or qishr (the latter especially in the Middle East; it is sometimes spiced). This beverage made from the skins and pulp of coffee cherries; that is, coffee cherry tea is made from the parts of the coffee fruit that surround the coffee beans. ...


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Just to add my pinch of salt as razunny said you have to find your taste initially try an espresso (whole beans) and grind these coarser (or have them ground) than you would for other coffees



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