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	<title>Coffee 2 Tea &#187; Espresso coffee</title>
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		<title>&#8216;C&#8217; in Coffee Part 3 of 3</title>
		<link>http://www.coffee2t.net/coffee/450-c-in-coffee-part-3-of-3/</link>
		<comments>http://www.coffee2t.net/coffee/450-c-in-coffee-part-3-of-3/#comments</comments>
		<pubDate>Thu, 08 Oct 2009 20:03:03 +0000</pubDate>
		<dc:creator>BCH</dc:creator>
				<category><![CDATA[Cappuccino]]></category>
		<category><![CDATA[Coffee]]></category>
		<category><![CDATA[Coffee Bean]]></category>
		<category><![CDATA[Espresso]]></category>
		<category><![CDATA[chlorogenic acid]]></category>
		<category><![CDATA[cinnamon roast]]></category>
		<category><![CDATA[city roast]]></category>
		<category><![CDATA[cowboy coffee]]></category>
		<category><![CDATA[Espresso 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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		<title>Making Espresso</title>
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		<pubDate>Fri, 18 Sep 2009 14:13:38 +0000</pubDate>
		<dc:creator>BCH</dc:creator>
				<category><![CDATA[Coffee]]></category>
		<category><![CDATA[Espresso]]></category>
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		<category><![CDATA[Espresso coffee]]></category>

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The Italians simply call their espresso “caffe” and actually it doesn’t matter if you prepare it with a professional machine or the traditional stovetop maker. Espresso is the essence of coffee and the basis for many drinks, such as cappuccino and latte macchiato. Espresso is famous for being small, strong and black. Its okay to [...]]]></description>
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