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Old 08-24-2009, 09:41 AM   #11
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The main benefit Andy is the flavor. It is among the better tasting coffee preps I have had. The acid is reduced considerably. The figures I have read online say the acidity is reduced by up to 70%. I really did notice the reduced acidity. It was obvious right away. Smooth is the best word to describe it.

From what I have read, the concentrate will last for 2 weeks in the fridge. Of course you can freeze it too so if you wanted to make a larger quantity you could do that and freeze it in 2 week amounts and pull it out of the freezer as you need it.

It takes more planning and time for the initial brewing, but once that is done it takes less time and less mess to make your coffee. We are not talking huge times savings here and making coffee in a drip machine is not what I would call messy, but you don't have to deal with filters and throwing them away or washing the gold filters every time you want a cup.

If the only benefit was the minimal time savings and slightly less mess then it would not be worth it to me. The taste makes it worth it though and I would say that even if it took a little longer instead of less time. You really end up with an outstanding cup of coffee flavorwise.
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Old 08-24-2009, 10:11 AM   #12
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GB, as for acid content, as equally important as the method of extracting, is the kind of coffee bean you've selected to grind. I'm certain you've already researched the differences beyond the gusto and arabica beans and gotten into the growing location of those beans as well.

Personally, I find Columbian arabica with about 10% Hawaiian Kona blended in makes a very smooth and nearly acid-free tasting coffee! Yum!!

Great fun, isn't it? Ooo, I think I've had too much coffee!!
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Old 08-24-2009, 10:15 AM   #13
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Yes absolutely Selkie. Arabica seems to be the preferred bean to use with this method from what I have read.
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