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I know I am replying to my own comment, but reminding everybody that after you have roasted your beans, you will want to take the same care with brewing. See MANY suggestions in here: [lifehacker.com]

I suggest NOT getting to second crack. Your coffee will be brighter (Not acidic, but "bright and clean" tasting). Just as first crack is ending you are in the City Roast range, then slightly darker is City+, then Full City, then during second crack is Full City+. Most of the coffees I drink do best in the City+ to

Many times, the researcher has to pay a nuisance fee to even get into the peer reviewing process. Then, after the journal has accepted the article, the researcher has to pay again per graph, color graph, picture, and occasionally by length.

I want attoparsecs per microfortnight (oddly enough, very close to inches per second)

it melted, but it took a while. They made theirs out of newsprint and water, not sawdust.

Best part about owning a Rice Cooker is you now have one of the best multi-taskers in the kitchen. It's a rice-cooker, it can make oatmeal, it's a steamer, put a metal mixing bowl on top and you have a handy double boiler for doing chocolate work(it's what I use when making buckeyes and bourbon balls).

I usually allow 2 days minimum between when I roast mine and when I use them. That's why I always have 2-3 batches rotating through. I also usually have 4-6 different varietals and blends going at any given time. But that's for another comment.

You are correct. For some reason, my fat fingers cannot type crema without wanting to spell it creama.

I had one of those for a while. Not impressed. It was wildly inaccurate in my experience. The burrs were dull and were crushing the coffee, not grinding/slicing it. When I upgraded, I lucked into a killer deal on a Rancilio MD-50at commercial espresso grinder, but my comment above about the Capresso Infinity or a

Depends on grind size, coffee varietal and water temp. If you are at boiling, then 30-45 seconds. At ~185f, 2 minutes is just fine. Also, in the method described on the box/instructions that came with the aeropress, water will be constantly dripping through the filter. The Upsidedown method leaves the water in

Do yourself a favor, and get a refillable K-Cup. Then fill it with freshly ground decent coffee. By definition, the coffee in the pre-packed K-Cups is stale.

50/50 water and white vinegar. Run that through a cycle. Then plain water for 3-5 cycles until the water tastes clean.

You gotta step up to a Capresso Infinity or Baratza Maestro. Just last month a friend asked the same question, ignored my advice and bought a $55 burr grinder. He returned it within 2 days for an Infinity because it was burning his beans. I personally think the Baratza is a better grinder, but both are fine, and the

Any recipes that call for "espresso powder" are just calling for superfine ground coffee. I have been known to pop some beans in a whirly blade coffee grinder and just pulverize them.

Oh, and that "foam" is also known as "creama". That's actually from the cheaper Robusta beans that are ~20% of the blend of most espresso blends. Creama is pretty, but doesn't help flavor. It is a sign that if you are using a traditional espresso blend, that the water was the correct temp when it hit the grounds,

Well, Starbucks' Via coffee is ultra fine ground real coffee. That's why it will taste very good for about 3-5 minutes, then it will get unbearably bitter. The coffee continues to "extract" the entire time.

Well, if you are grinding and packing the espresso grounds correctly, and your espresso machine can deliver hot enough water at the correct pressure, then your machine will make better coffee.

if you change coffee to caffeine, yes. Google "caffeine headache"

Mark, I put this in it's own comment, but putting it here, as well: