Gratefully received from Ian's wealth of CIA knowledge ...
Actually that is a common problem with American home/office coffee making, using too high a water to coffee ratio. This allows the water to extract too many volatile compounds from the coffee grounds, thus getting a hold of the bitter flavors. You, somewhat counter-intuitively, get a less bitter pot of coffee by using more grounds rather then less. -------------- Ian Skinner ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Discover CFTicket - The leading ColdFusion Help Desk and Trouble Ticket application http://www.houseoffusion.com/banners/view.cfm?bannerid=48 Message: http://www.houseoffusion.com/lists.cfm/link=i:5:142224 Archives: http://www.houseoffusion.com/cf_lists/threads.cfm/5 Subscription: http://www.houseoffusion.com/lists.cfm/link=s:5 Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=11502.10531.5 Donations & Support: http://www.houseoffusion.com/tiny.cfm/54
