HomeRoast Digest


Topic: A washingtonpost.com article (31 lines)
1) From: Vince Doss
I am not sure if you will be able to see this because I had to register and
log in at the Post to get to it. I thought is was a good article an many
people brought it to me because they know...I am a coffee geek.
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 *This page was sent to you by:* vince.doss
Wake Up and Cup the
Coffee
*By Walter Nicholls*
As soon as water hits the grounds in the little glasses set before us, the
chocolate-brown liquid starts to churn and bubble. "What you're looking at
is carbon dioxide released from the beans as the coffee blooms," explains
our host, Murky Coffee's Nicholas Cho. "The fresher the beans, the bigger
the bloom."...
   
 Do you love D.C.? Get the insider's guide to where to stay, what to do and
where to eat. Go to
www.washingtonpost.com/cityguidefor
your guide to
D.C. now. (c) 2007 The Washington Post Company | Privacy
Policy
-- 
At some point between French and fire, it really doesn't matter much what
the "origin character" of the coffee was...
Tom Owens - Sweet Marias


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