[Homeroast] New York Times article on adding water to wine and coffee

John Mac johnt.mac at gmail.com
Sun Aug 1 19:56:57 CDT 2010

The only way I'll drink Peet's brewed coffee at their shops is with the
addition of 1/3 water to 2/3 coffee.
In regards to wine, the alcohol content has been steadily rising for the
last 10+ years and a little water can help cut the burn and bring out more
of the concentrated flavors.
Scotch on the rocks is the only way to fly!

John in Nor Cal

On Sun, Aug 1, 2010 at 4:30 PM, James Gundlach <pecanjim at bellsouth.net>wrote:

> There is an article in today's New York Times that argues that more diluted
> coffee, and wine, taste better.  Take a look, it should promote some
> discussion and experimentation.
> http://www.nytimes.com/2010/07/28/dining/28curious.html?src=me&ref=homepage
> pecan jim
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