<BR><BR>&quot;Taste, the Mind and Nutrition&quot;: an interview with Dr. Susan Schiffman.<BR><BR>http://www.abc.net.au/rn/talks/8.30/helthrpt/stories/s74.htm<BR><BR>

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 &quot;too strong&quot; and &quot;too dark&quot;. Sounds like it might be close to your desired taste.

Don't the French add chickory?

The better restaurants serve a coffee called Cona.

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>

Christine, <BR>Yes, the French often add chickory.

As someone else very tentatively suggested - the water really does make a difference.