"...then collected used ground coffee from <cafe name removed> and found extracting the oil was easy..."
Probably because some cafe's think an 8 second extraction is acceptable - this will lead to oils being left in the puck.
Not sure I can take this article seriously - but imagine!
The coffee markets and middlemen would be the winners.
Robusta and Arabica to replace 91 and 96 unleaded?
Glenn
Gaggia Classic | Iberital MC2 | Chemex | Aeropress | Refractometer & Extract Mojo™ | mypressi TWIST™ | Reg Barber Copper Base Tamper | and only the best beans
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