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Strategies & Market Trends : Waiting for the big Kahuna -- Ignore unavailable to you. Want to Upgrade?


To: GROUND ZERO™ who wrote (74549)2/6/2007 12:15:11 PM
From: Casaubon  Read Replies (1) | Respond to of 94695
 
she brings the water temp just to the point of boiling. The coffee grinds cause a froth at the top. When the froth is just barely penetrated from the very gentle boiling, a wisp of intensely aromatic steam escapes signalling the time to remove the pot from heat. Then, she lets the coffee stand several minutes and decants it from the the grinds. To this she'll add fresh cream warmed to just under a boil. I've never had better. <GGG>