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This title is printed to order. This book may have been self-published. If so, we cannot guarantee the quality of the content. In the main most books will have gone through the editing process however some may not. We therefore suggest that you be aware of this before ordering this book. If in doubt check either the author or publisher’s details as we are unable to accept any returns unless they are faulty. Please contact us if you have any questions.
I have had a love of coffee for years. I have a degree in Pharmacology-Toxicology where I ran the coffee club. Noone else wanted the responsibility to absolutely positively show up every day to make that all important fluid extraction. I learned a lot about keeping consumers happy. One time I used deionized (purified) water for the brew. I received loads of complaints. That coffee wasn’t working. I hypothesize it was the lack of minerals in the water that prevented the extraction of the caffeine from the coffee grounds. Tap water worked better but needed to be de-chlorinated to improve the flavor. After graduation and years later I was again in charge of this all important job for my group with Pesticide Enforcement Branch of California Environmental Protection Agency. All went well for years until our group was moved into the main building in downtown Sacramento. I would enter the break room and see a pot half filled with coffee sitting on the heat being ruined. This is where I again took over coffee production.
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This title is printed to order. This book may have been self-published. If so, we cannot guarantee the quality of the content. In the main most books will have gone through the editing process however some may not. We therefore suggest that you be aware of this before ordering this book. If in doubt check either the author or publisher’s details as we are unable to accept any returns unless they are faulty. Please contact us if you have any questions.
I have had a love of coffee for years. I have a degree in Pharmacology-Toxicology where I ran the coffee club. Noone else wanted the responsibility to absolutely positively show up every day to make that all important fluid extraction. I learned a lot about keeping consumers happy. One time I used deionized (purified) water for the brew. I received loads of complaints. That coffee wasn’t working. I hypothesize it was the lack of minerals in the water that prevented the extraction of the caffeine from the coffee grounds. Tap water worked better but needed to be de-chlorinated to improve the flavor. After graduation and years later I was again in charge of this all important job for my group with Pesticide Enforcement Branch of California Environmental Protection Agency. All went well for years until our group was moved into the main building in downtown Sacramento. I would enter the break room and see a pot half filled with coffee sitting on the heat being ruined. This is where I again took over coffee production.