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	<title>Coffee 2 Tea &#187; cowboy coffee</title>
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		<title>&#8216;C&#8217; in Coffee Part 3 of 3</title>
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		<pubDate>Thu, 08 Oct 2009 20:03:03 +0000</pubDate>
		<dc:creator>BCH</dc:creator>
				<category><![CDATA[Cappuccino]]></category>
		<category><![CDATA[Coffee]]></category>
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		<category><![CDATA[chlorogenic acid]]></category>
		<category><![CDATA[cinnamon roast]]></category>
		<category><![CDATA[city roast]]></category>
		<category><![CDATA[cowboy coffee]]></category>
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COWBOY COFFEE: Ground coffee steeped in hot water then strained to separate rounds from brew. Legend has it that the separation method often called for a clean sock into which the ground coffee was spooned before being immersed in water. (Also called hobo, campfire or open-pot coffee.)
CHLOROGENIC ACID: One of the principal acids in green [...]]]></description>
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