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<BR><BR>"Taste, the Mind and Nutrition": an interview with Dr. Susan Schiffman.<BR><BR>http://www.abc.net.au/rn/talks/8.30/helthrpt/stories/s74.htm<BR><BR>
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Lorraine, look up Peets Coffee on the web. Peets is based in the San Francisco Bay Area and is my coffee supplier of choice. I routinely hear Peets' brews berated by those not used to it as being "too strong" and "too dark". Sounds like it might be close to your desired taste.
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Don't the French add chickory?
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The better restaurants serve a coffee called Cona.
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French Roast gets my nod also. I buy mine at Trader Joe's, grind the beans at home. After having spent a week at Club Med (Tahiti) years ago, sold me on that wonderfully stonger coffee served in large coffe bowls.<BR>
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Christine, <BR>Yes, the French often add chickory.
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As someone else very tentatively suggested - the water really does make a difference.
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