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

Joseph Robertson theotherjo at gmail.com
Mon Aug 2 18:45:06 CDT 2010

Thank you for chiming in on this one. It seemed like a no brainier for me
but I wanted to see what my favorite Coffee Poet had to say before I gave
this "Coffee Article" any more of my very short coffee thoughts and brain
It started out smelling like a fish. I now believe it is a fish of sorts, as
coffee article's go that is.

On Mon, Aug 2, 2010 at 3:07 PM, <raymanowen at gmail.com> wrote:

> Another of my favorite targets- Ignorance in Action- touted as intelligence
> like the magic of Plurimodal Grind distribution was rolled out as if it
> were
> a New Concept:
> "Water has no flavor to give. It doesn’t boost, it dilutes."
> If the premise were true, it would end the discussion on the choice of
> water
> with which to brew coffee in the first place.
> The remaining water consideration for me is whether it will leave the
> brewer
> FUBAR after 500 brew cycles.
> Cheers, Mabuhay -RayO, aka Opa!
> --
> Persist in old ways; expect new results - suborn Insanity...
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