Greatest hits from previous weeks:
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When I use an espresso coffee pod, I'm a little skeptical that it qualifies as real espresso. The contents of the cup don't seem to be compressed or 'tamped' in any way, and obviously there's no ...
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Asking around, I've noticed that public opinion about the french press is rather mixed. I've heard people shun it and others praise it. I have never actually seen a decent explanation why though.
As ...
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I bought a coffee from Caffè Nero in the UK. It came with this lid:
What do all the letters mean? I'm assuming DECAF could be marked to distinguish a decaf in a large order, but why is it there twice?...
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The Brikka, like many stovetop espresso makers, has a lot of parameters that affect how the espresso turns out.
What are the best parameters for using the Brikka correctly? Which of these are more ...
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I have a stove top percolator for making espresso. It does not generate any crema. it possible to do so with a stove top percolator?
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I've been drinking drip coffee for several years. It's been perfect for me. It tastes good and most importantly it makes me awake.
Recently I started drinking french press coffee and there is ...
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According this article about the chemical composition of coffee, 12% of the dry weight of green unroasted coffee beens are chlorogenic acids. It does not mention if these acids fully dissolve in water ...
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