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How to make a good near zero carb coffee?
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<blockquote data-quote="caius2x8" data-source="post: 2130594" data-attributes="member: 468721"><p>Many black coffees taste sharp because they, and barristas proudly proclaim, are 100% arabica!!!</p><p>However some espresso blends combine ground robusta and arabica beans. These coffees are less sharp and more rounded. A good one is Lavazza Rosso.</p><p>Maybe its worth trying a pack.</p><p></p><p>Boil a kettle.</p><p>Add a mug of boiling to a small sauce pan, bring water to boil.</p><p>Take off heat.</p><p>Add 1 tablespoon Lavazza Rosso.</p><p>Wait 1 min.</p><p>Stir</p><p>Put back on heat and watch it until it starts to rise up the saucepan. When near the top, pour into your mug.</p><p>Now you have a lovely cup of intense but not bitter coffee.</p><p>Mmmm</p><p></p><p>Makes fruit like banas, pineapples, nectarines seem more intense.</p></blockquote><p></p>
[QUOTE="caius2x8, post: 2130594, member: 468721"] Many black coffees taste sharp because they, and barristas proudly proclaim, are 100% arabica!!! However some espresso blends combine ground robusta and arabica beans. These coffees are less sharp and more rounded. A good one is Lavazza Rosso. Maybe its worth trying a pack. Boil a kettle. Add a mug of boiling to a small sauce pan, bring water to boil. Take off heat. Add 1 tablespoon Lavazza Rosso. Wait 1 min. Stir Put back on heat and watch it until it starts to rise up the saucepan. When near the top, pour into your mug. Now you have a lovely cup of intense but not bitter coffee. Mmmm Makes fruit like banas, pineapples, nectarines seem more intense. [/QUOTE]
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