[Homeroast] NY Times Article on the best coffee in New York
mcKona at comcast.net
Wed Mar 10 13:59:13 CST 2010
Of course remember, that article was written by a writer and may well have
misstated misunderstood what he was told. And told exactly what by whom?
He's not someone working or representing one of said chains. I would it no
way take that statement as fact.
Slave to the Bean Kona Konnaisseur miKe mcKoffee
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Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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> -----Original Message-----
> From: homeroast-bounces at lists.sweetmariascoffee.com
> [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On
> Behalf Of Derek Bradford
> Sent: Wednesday, March 10, 2010 10:12 AM
> To: A list to discuss home coffee roasting. There are rules
> for this list,available at
> Subject: Re: [Homeroast] NY Times Article on the best coffee
> in New York
> I honestly thought they were at least using the proper amount
> of coffee.
> On Wed, Mar 10, 2010 at 1:52 PM, John A C Despres
> <johndespres at gmail.com>wrote:
> > >>This line from the article caught my eye: "...Today,
> most of the chains
> > use
> > >>about seven grams of ground coffee for a two-ounce shot."
> > Amazing... Isn't that about 25%? Talk about saving money...
> Gotta make
> > those
> > cheap beans last longer...
> > John
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