939:, sometimes known as "cold press". Cold water is poured over coffee grounds and allowed to steep for eight to twenty-four hours. The coffee is then filtered, usually through a very thick filter, removing all particles. This process produces a very strong concentrate which can be stored in a refrigerated, airtight container for up to eight weeks. The coffee can then be prepared for drinking by adding hot water to the concentrate at a water-to-concentrate ratio of approximately 3:1, but can be adjusted to the drinker's preference. The coffee prepared by this method is very low in acidity with a smooth taste, and is often preferred by those with sensitive stomachs. Others, however, feel this method strips coffee of its bold flavor and character. Thus, this method is not common, and there are few appliances designed for it.
204:
water itself, contact time with hot water (less sensitive with cold water), and the brew ratio employed. Preferred brew ratios of water to coffee often fall into the range of 15â18:1 by mass; even within this fairly small range, differences are easily perceived by an experienced coffee drinker. Processes can range from extremely manual (e.g. hand grinding with manual pour-over in steady increments) to totally automated by a single appliance with a reservoir of roast beans which it automatically measures and grinds, and water, which it automatically heats and doses. Another common style of automated coffee maker is fed a single-serving "
246:
912:, which was in almost universal use in the United States prior to the 1970s, and is still popular in some households today, differs from the pressure percolator described above. It uses the pressure of the boiling water to force it to a chamber above the grounds, but relies on gravity to pass the water down through the grounds, where it then repeats the process until shut off by an internal timer. Some coffee aficionados hold the coffee produced in low esteem because of this multiple-pass process. Others prefer gravity percolation and claim it delivers a richer cup of coffee in comparison to drip brewing.
1379:
1267:
928:
987:, also known as the "Italian coffeepot" or the "caffettiera," is a three-chamber design which boils water in the lower section. The generated steam pressure, about one bar (100 kPa, 14.5 psi), forces the boiling water up through coffee grounds held in the middle section, separated by a filter mesh from the top section. The resultant coffee (almost espresso strength, but without the crema) is collected in the top section. Moka pots usually sit directly on a stovetop heater or burner. Some models have a transparent glass or plastic top.
1408:
293:
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pot, the coffee grounds are placed in the bowl, and the whole apparatus is set over a burner. As the water heats, it is forced by the increasing vapor pressure up the siphon and into the bowl where it mixes with the grounds. When all the water possible has been forced into the bowl the infusion is allowed to sit for some time before the brewer is removed from the heat. As the water vapor in the lower pot cools, it contracts, forming a partial vacuum and drawing the coffee down through the filter.
897:. Strength varies according to the ratio of water to coffee and the fineness of the grind, but is typically weaker in taste and contains a lower concentration of caffeine than espresso, though often (due to size) more total caffeine. By convention, regular coffee brewed by this method is served by some restaurants in a brown or black pot (or a pot with a brown or black handle), while decaffeinated coffee is served in an orange pot (or a pot with an orange handle). A variation is the traditional
361:
1580:, sometimes Espresso macchiato or "short" macchiato â macchiato meaning "marked" â is an espresso with a little steamed milk added to the top, usually 30â60 ml (1.0â2.0 US fl oz), sometimes sweetened with sugar or flavored syrup. A "long" macchiato is a double espresso with a little steamed milk. This differs from a latte macchiato which is milk "marked" with espresso. A macchiato may be 'traditional' or 'topped up' (extra milk added) depending on strength preferences.
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442:. Devices of this sort are cheaper than burr grinders, but the grind is not uniform and will produce particles of widely varying sizes, while ideally all particles should have the same size, appropriate for the method of brewing. Moreover, the particles get smaller and smaller during the grinding process, which makes it difficult to achieve a consistent grind from batch to batch.
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2115:
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1739:-style coffee is another form of drip brew. In this form, hot water is allowed to drip though a metal mesh into a cup, and the resulting strong brew is poured into a glass containing sweetened condensed milk which may contain ice. Due to the high volume of coffee grounds required to make strong coffee in this fashion, the brewing process is quite slow. It is highly popular in
257:. When roasted, the green coffee bean expands to nearly double its original size, changing in color and density. As the bean absorbs heat, its color shifts to yellow, then to a light "cinnamon" brown, and then to a rich dark brown color. During roasting, oils appear on the surface of the bean. The roast will continue to darken until it is removed from the heat source.
1151:
1138:
1125:
1365:
602:"Cowboy coffee" is made by heating coarse grounds with water in a pot, letting the grounds settle and pouring off the liquid to drink, sometimes filtering it to remove fine grounds. While the name suggests that this method was used by cowboys, presumably on the trail around a campfire, it is used by others; some people prefer this method.
369:
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tall glass; if the espresso is slowly poured into the frothed milk from the rim of the glass, three layers of different shades will form, with the milk at the bottom, the froth on top and the espresso in between. A latte may be sweetened with sugar or flavored syrup. Caramel and vanilla and other flavors are used.
568:, was the main method used for brewing coffee until the 1930s and is still used in some European and Middle Eastern countries. The aromatic oils in coffee are released at 96 °C (205 °F), which is just below boiling, while the bitter acids are released when the water has reached boiling point.
2005:
when a businessman taking part in the open, international trade exhibition there, couldn't wait for hot water for his coffee. His idea spread instantly to all Greece. Preparation: one spoonful of instant coffee (and sugar if one wishes) in a shaker with some water (and milk). It is shaken hard enough
968:
is made by forcing hot water at 91â95 °C (196â203 °F) under a pressure of between 8 and 18 bar (800 and 1,800 kPa; 120 and 260 psi), through a lightly packed matrix, called a "puck," of finely ground coffee. The 30â60 millilitres (1.1â2.1 imp fl oz) beverage is
942:
The amount of coffee used affects both the strength and the flavor of the brew in a typical drip-brewing filtration-based coffee maker. The softer flavors come out of the coffee first and the more bitter flavors only after some time, so a large brew will tend to be both stronger and more bitter. This
923:
is placed in the upper compartment, the pierced pressing disc is used to cover the ground coffee, and hot water is poured on top of this disk. Unlike the regular drip brew, the coffee does not start pouring down immediately. This is because of the chicory, which holds on to the water longer than just
390:
These mills offer a wide range of grind settings, making them suitable to grind coffee for various brewing systems such as espresso, drip, percolators, French press, and others. Many burr grinders, including almost all domestic versions, are unable to achieve the extremely fine grind required for the
311:
If a brewing method is used in which the time of exposure of the ground coffee to the heated water is adjustable, then a short brewing time can be used for finely ground coffee. This produces coffee of equal flavor yet uses less ground coffee. A blade grinder does not cause frictional heat buildup in
307:
The fineness of the grind strongly affects brewing. Brewing methods that expose coffee grounds to heated water for longer require a coarser grind than faster brewing methods. Beans that are too finely ground for the brewing method in which they are used will expose too much surface area to the heated
2037:
in 1994. Other coffeehouses serve similar concoctions, but under different names, since "Frappuccino" is a
Starbucks trademark. One commonly used by many stores is Ice Storm. Another prominent example is the Javakula at Seattle's Best Coffee. The iced cappuccino ("ice cap"), sold at coffee chain Tim
1986:
is a cold version of hot coffee, typically drip or espresso diluted with ice water. Iced coffee can also be an iced or chilled form of any drink in this list. In
Australia, iced coffee is cold milk flavoured with a small amount of coffee, often topped with ice cream or whipped cream, and served in a
382:
use two revolving abrasive elements, such as wheels or conical grinding elements made of stainless steel or ceramic, between which the coffee beans are crushed or "torn" with little frictional heating. The process of squeezing and crushing of the beans releases the coffee's oils, which are then more
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consists of two chambers: a pot below, atop which is set a bowl or funnel with its siphon descending nearly to the bottom of the pot. The bottom of the bowl is blocked by a filter of glass, cloth or plastic, and the bowl and pot are joined by a gasket that forms a tight seal. Water is placed in the
713:
fine mesh filter. The grounds are placed in the cylinder, and off-the-boil water is then poured into it. The coffee and hot water are left in the cylinder for a few minutes (typically 4â7 minutes) and then the plunger is gently pushed down, leaving the filter immediately above the grounds, allowing
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Burr grinders are of two types - conical burrs and flat wheel burrs. Most manual coffee grinders use conical burrs, but there have been a number of exceptions recently using flat wheel burrs including ghost burrs and hybrid designs. Both of them grind coffee bean consistently and with uniform size.
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Espresso is significantly different â it is much stronger, and has more varied extraction. Seven grams of grounds are used to make a 25 ml shot of espresso (this comes to 280 g/L, but the amount of water used is actually more than 25 ml because some stays with the grounds). Espresso
580:
owing to an extremely fine grind that results in a mud-like sludge at the bottom of the cup, allows for extremely simple preparation, but drinkers then have to be careful if they want to avoid drinking grounds either from this layer or floating at the surface of the coffee, which can be avoided by
1724:
the process. It does not contain other flavors, and is usually served without milk. Greek coffee is served in a small cup with a handle, sometimes accompanied by a small cookie, and always with a glass of water. A similar method to the Greek preparation is used in
Colombia to make "tinto," strong
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for "milk", in
English-speaking countries; it is espresso with steamed milk, traditionally topped with froth created from steaming the milk. A latte is made of one-third espresso and two-thirds steamed milk. More frothed milk makes it weaker than a cappuccino. A latte is also commonly served in a
1505:
is different from an
Americano. It is a "longer" espresso run through the machine, typically anything above 1:3; The extra water runs through the puck of coffee in the espresso machine, as opposed to adding water. Typically resulting in more bitter flavours although some light roasted coffees can
1107:
solubles are dissolved â this depends both on solubility of different substances at different temperatures, and changes over the course of extraction. Different substances are extracted during the first 1% of brewing time than in the period from 19% extraction to 20% extraction. This is primarily
918:
uses an apparatus typically made of stainless steel. There are two cylindrical compartments, one sitting on top of the other. The upper compartment has tiny holes (less than ~0.5 mm). And then there is the pierced pressing disc with a stem handle, and a covering lid. The finely ground coffee
1021:
is another recent invention, which is a mechanical, non-electronic device where pressure is simply exerted by the user manually pressing a piston down with their hand, forcing medium-temperature water through coffee grounds in about 30 seconds (into a single cup.) This method produces a smoother
203:
Even with the same roast, the character of the extraction is highly dependent on distribution of particle sizes produced by the grinding process, temperature of the grounds after grinding, freshness of the roast and grind, brewing process and equipment, temperature of the water, character of the
386:
Both manually and electrically powered mills are available. These mills grind the coffee to a fairly uniform size determined by the separation of the two abrasive surfaces between which the coffee is ground; the uniform grind produces a more even extraction when brewed, without excessively fine
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In addition to the "cold press", there is a method called "Cold Drip Coffee". Also known as "Dutch Ice Coffee" (and very popular in Japan), instead of steeping, this method very slowly drips cold water into the grounds, which then very slowly pass through a filter. Unlike the cold press (which
473:
In a roller grinder, the beans are ground between pairs of corrugated rollers. A roller grinder produces a more even grind size distribution and heats the ground coffee less than other grinding methods. However, due to their size and cost, roller grinders are used exclusively by commercial and
1197:
These are most easily achieved with a brewing ratio of 55 g/L (55 grams of coffee per litre of water) for
American standards, to 63 g/L in Norwegian standards, yielding approximately 14â16 grams of coffee for a standard 240 ml (8.1 US fl oz) cup. These
540:
Brewed coffee, if kept hot, will deteriorate rapidly in flavor, and reheating such coffee tends to give it a "muddy" flavour, as some compounds that impart flavor to coffee are destroyed if this is done. Even at room temperature, deterioration will occur; however, if kept in an oxygen-free
1048:
Proper brewing of coffee requires using the correct amount of coffee grounds, extracted to the correct degree (largely determined by the correct time), at the correct temperature using the water of balanced mineral composition. SCAA defines a precise composition of water for the barista
903:, or Napoletana, a drip brew coffee maker for the stovetop. It consists of a bottom section filled with water, a middle filter section, and an upside-down pot placed on the top. When the water boils, the coffee maker is flipped over to let the water filter through the coffee grounds.
1667:
is black coffee with unheated milk or creamer added to it; this is the most popular way of drinking coffee in the United States. Some persons who drink coffee this way add sugar to it. (Note: though having a similar term, this is not to be confused with the Beirut herbal tea from
1853:
or "face" is considered crucial, and since it requires some skill to achieve its presence is taken as evidence of a well-made brew. (See above for preparation method.) It is usually made sweet, with sugar added after the brew process begins, and often is flavored with
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cups; sugar is often added. It is consumed during the day at cafes and from street vendors, or after an evening meal. It is the basis for many coffee drinks. It is one of the most concentrated forms of coffee regularly consumed, with a distinctive flavor provided by
714:
the coffee to be poured out while the filter retains the grounds. Depending on the type of filter, it is important to pay attention to the grind of the coffee beans, though a rather coarse grind is almost always called for. A plain glass cylinder may be used, or a
2054:
a regular espresso shot poured over a small amount of crushed ice, served in an espresso cup. Sometimes it is requested to be sweetened as the pouring over the ice causes the shot to become bitter. Originating in Italy and has migrated to
Australian coffee
1682:
is similar to latte except that drip-brewed or French press coffee is used instead of espresso, with an equal amount of milk (in France, this term refers to a milk coffee that is generally made using espresso coffee that is not dissimilar to a café con
555:
The French press is considered one of the oldest and simplest methods to brew coffee. Despite its simplicity, it can be a little tricky. The most important part of the process is to not leave the coffee in the French press for too long after pressing.
1193:
for brewed coffee varies. American standards for "ideal strength" are generally considered to be between 1.25±0.10% (1.15â1.35%), while
Norwegian standards are about 1.40±0.10% (1.30â1.50%). European standards fall in the middle range at 1.20â1.45%.
1491:
is an espresso drink where the weight of the ground coffee is equal to the weight of the brewed shots a 1:1 ratio. The result is a "shorter" shot that, when brewed using darker roasted coffee is sweeter but with lighter coffees can become highly
541:
environment it can last almost indefinitely at room temperature, and sealed containers of brewed coffee are sometimes commercially available in food stores in
America or Europe, with refrigerated bottled coffee drinks being commonly available at
199:
to prevent oxidation and lengthen its shelf life. Especially in hot climates, some find cold or iced coffee more refreshing. This can be prepared well in advance as it maintains its character when stored cold better than as a hot beverage.
924:
the ground coffee beans can. This causes the beverage to be much more potent than the
American drip variety. 2â3 teaspoonfuls of this decoction is added to a 100â150 ml milk. Sugar is then sometimes added by individual preference.
406:
Many electrical burr grinders offer larger hoppers for storing whole coffee beans and are easy to use with a portafilter for espresso grind. Almost every burr coffee grinder grinds with lower noise than with other grinding methods.
308:
water and produce a bitter, harsh, "over-extracted" taste. At the other extreme, an overly coarse grind will produce weak coffee unless more is used. Due to the importance of a grind's fineness, a uniform grind is highly desirable.
995:
machines force hot water under low pressure through a coffee pod composed of finely ground coffee sealed between two layers of filter paper or through a proprietary capsule containing ground coffee. Examples include the pod-based
445:
Blade grinders create "coffee dust" that can clog up sieves in espresso machines and French presses, and are best suited for drip coffee makers. They are not recommended for grinding coffee for use with pump espresso machines.
1498:
is a Portuguese espresso, longer than its Italian counterpart, but a little bit softer in taste. This is due to the fact that Portuguese roasting is slightly lighter than the Italian one. "Bica" is thus similar to "Lungo" in
571:
The simplest method is to put the ground coffee in a cup, pour hot water over it and let cool while the grounds sink to the bottom. This is a traditional method for making a cup of coffee that is still used in parts of
598:
A modern variant of this method is utilized by the German Empot (2014), a specially formed porcelain coffee pot with a reservoir at its bottom to hold back the sunken coffee grounds when pouring the finished coffee.
1691:
is an Indonesian-style coffee similar in presentation to Turkish coffee. However, kopi tubruk is made from coarse coffee grounds, and is boiled together with a solid lump of sugar. It is popular on the islands of
1522:
is similar to Americano it can be prepared in different order (a double shot of espresso is added to water instead of vice versa) and is often served in a similar cup to a Flat white (6 oz); Most common in
231:) also changes the perceived character of the brewed coffee. Principally, dairy products mute delicate aromas and thicken mouthfeel (particularly when frothed), while sweeteners mask astringency and bitterness.
312:
the ground coffee unless used to grind very large amounts as in a commercial operation. A fine grind allows the most efficient extraction but coffee ground too finely will slow down filtration or screening.
1642:
is espresso with a small amount of very lightly foamed milk added, in contrast to a macchiato's more frothy texture. In Spain when served with condensed milk, this is called "cafe con leche condensada", or
2079:
topped with an espresso shot. Often, the drinker is served the ice cream and espresso in separate cups, and will mix them at the table so as to prevent the ice cream from entirely melting before it can be
2038:
Horton's, is a popular ice-blended drink in Canada. A frappuccino is a latte, mocha, or macchiato mixed with crushed ice and flavorings (such as vanilla/hazelnut if requested by the customer) and blended.
180:, and finally, if desired, the extracted coffee is combined with other elements of the desired beverage, such as sweeteners, dairy products, dairy alternatives, or toppings (such as shaved chocolate).
227:(both positive and negative), and the duration and intensity of flavour perception in the mouth (finish). The addition of sweeteners, dairy products (e.g. milk or cream), or dairy alternatives (e.g.
195:
or insulated bottle to maintain its temperature. In most areas, coffee may be purchased unprocessed, or already roasted, or already roasted and ground. Whole roast coffee or ground coffee is often
978:, a layer of flavorful emulsified oils in the form of a colloidal foam floating on the surface, which is produced by the high pressure. Espresso is more viscous than other forms of brewed coffee.
552:
Electronic coffee makers boil the water and brew the infusion with little human assistance and sometimes according to a timer. Some such devices also grind the beans automatically before brewing.
1433:
Instant coffee is made commercially by drying prepared coffee; the resulting soluble powder is dissolved in hot water by the user, and sugar/sweeteners and milk or creamers are added as desired.
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functions similar to a French Press) which takes eight to twenty-four hours, a Cold Drip process only takes about two hours, with taste and consistency results similar to that of a cold press.
837:
bag, shaped like a filter, into which coffee is loaded, then steeped in hot water. This method is especially suitable for use with local-brew coffees in Malaysia, primarily of the varieties
2518:
Gloess, Alexia N.; SchönbÀchler, Barbara; Klopprogge, Babette; D'Ambrosio, Lucio; Chatelain, Karin; Bongartz, Annette; Strittmatter, André; Rast, Markus; Yeretzian, Chahan (April 2013) .
2061:
is a process of brewing coffee slowly (12 hours) with cold water to produce a strong coffee concentrate, often served diluted with water or milk of choice. A common commercial example is
315:
Ground coffee deteriorates faster than roasted beans because of the greater surface area exposed to oxygen. Many coffee drinkers grind the beans themselves immediately before brewing.
1997:
and in Greece it is consumed more than Turkish coffee (which the Greeks refer to as "elliniko" or "greek" after the Greek-Turkish dispute over Cyprus in 1974). Frappé was created in
1209:
coffee tastes subjectively stronger than medium roasts. Standards are based on medium roasts, and the equivalent strength for a dark roast requires using a lower brewing ratio.
1218:
Coffee in all these forms is made with roasted and ground coffee and hot water, the used grounds either remaining behind or being filtered out of the cup or jug after the main
3457:
893:
or brew basket. Drip brew makers can be simple filter holder types manually filled with hot water, or they can use automated systems as found in the popular electric drip
683:) and brought to the boil then immediately removed from the heat. It may be very briefly brought to the boil two or three times. Turkish coffee is sometimes flavored with
1600:
is one part espresso with two parts steamed milk, usually served in a cappuccino cup with the foam decorated with a motif (e.g., fern or heart). This is a speciality of
1266:
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can be modified by stopping the filtration after a planned time and then adding hot water to the brew instead of waiting for all the water to pass through the grounds.
2094:; eating them delivers more caffeine to the body than does drinking the same mass (or volume) of brewed coffee (ratios depend upon the brewing method) and has similar
1714:. The coffee is drip-brewed for a few hours in a traditional metal coffee filter before being served with milk and sugar. The ratio is usually 1/4 decoction, 3/4 milk.
2149:
2033:) was originally developed, named, trademarked and sold by George Howell's Eastern Massachusetts coffee shop chain, The Coffee Connection, which was purchased by
3657:
1083:
The ratio of coffee grounds (mass, in grams or ounces) to water (volume, in liters or half-gallons): how much coffee is used for a given quantity of water.
687:, particularly in Arab countries. The resulting strong coffee, with foam on the top and a thick layer of grounds at the bottom, is drunk from small cups.
1620:
is the inverse of a caffĂš macchiato, being a tall glass of steamed milk spotted with a small amount of espresso, sometimes sweetened with sugar or syrup.
1849:
is served in very small cups about the size of those used for espresso. Traditional Turkish coffee cups have no handles, but modern ones often do. The
399:
There are also burr grinders, including a few manual coffee grinders, utilizing two burr sets for prebreaking and fine-grinding in order to sieve out
160:. While the particular steps vary with the type of coffee and with the raw materials, the process includes four basic steps: raw coffee beans must be
1407:
823:. They are simply disposable bags containing coffee; the grounds do not exit the bag as it mixes with the water, so no extra filtering is required.
403:, potentially work as slow feeders, achieve more uniform coffee grinds, and, in the case of manual grinders, ease operation or improve through-put.
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dribbling cold water onto the "floaters" from the back of a spoon. If the coffee beans are not ground finely enough, the grounds do not sink.
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is an American variation of a latte: a milk-based espresso drink using steamed half-and-half (light - 10 per cent - cream) instead of milk.
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English: The preparation of cold brew coffee, roughly following the preparation process described by Cory Doctorow in the novel Homeland
1831:
is used as a flavoring. Vanilla- and hazelnut-flavored coffees are common in the United States; these are usually artificially flavored.
1720:
is prepared similarly to Turkish coffee. The main difference is that the coffee beans are ground into a finer powder and sugar is added
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in several different ways, but these methods fall into four main groups depending on how the water is introduced to the coffee grounds:
60:
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329:
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which graph these elements, and center around an "ideal" rectangle indicating the target brewing range. The yield in the horizontal (
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iced coffee is a popular drink commonly offered at Thai restaurants in the United States. It consists of coffee, ice, and sweetened
1614:
is a Bica (Portuguese espresso) to which is added hot milk, tapped from a canister and sprayed into the glass in which it is served.
461:
require that the grounds be almost powdery in fineness, finer than can be achieved by most burr grinders. Pounding the beans with a
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1056:) soluble flavors from the coffee grounds in water. Specialized vocabulary and guidelines exist to discuss this, primarily various
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168:, and the ground coffee must then be mixed with hot or cold water (depending on the method of brewing) for a specific time (
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Water-cooled roller grinders are used for high production rates as well as for fine grinds such as Turkish and espresso.
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Characteristics which may be emphasized or deemphasized by different preparation methods include: acidity (brightness),
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Black coffee is drip-brewed, percolated, vacuum brewed, or French-press-style coffee served without cream or sugar.
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when real coffee was scarce, as in wartime. Chicory is popular as an additive in Belgium and is an ingredient in
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is two espresso shots added to a cup of coffee (typically 210â480 ml, 7â16 oz). Some add milk or sugar.
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is one espresso shot added to a cup of coffee (typically 210â480 ml, 7â16 oz). Some add milk or sugar.
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has about 212 mg caffeine per 100 g as compare to around 40 mg per 100 g of normal coffee.
811:(2019), the Melitta Amano (2020), the NextLevel Pulsar (2021) and the Sworksdesign Bottomless Dripper (2023).
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1923:, sugar, and cream. There are many variants, essentially the same but with the use of a different spirit:
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easily extracted during the infusion process with hot water, making the coffee taste richer and smoother.
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The Art and Craft of Coffee: An Enthusiast's Guide to Selecting, Roasting, and Brewing Exquisite Coffee
2018:
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is sometimes combined with coffee as a flavoring agent, as in the style of coffee served at the famous
1222:
compounds have been extracted. The fineness of grind required differs for the various brewing methods.
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Also known as "solubles yield" â what percentage (by weight) of the grounds are dissolved in the water.
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is a common additive that is either sprinkled on top or mixed with the coffee to imitate the taste of
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641:. Very finely ground coffee, optionally sugar, and water are placed in a narrow-topped pot, called a
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or other spices. In many places it is customary to serve it with a tall glass of water on the side.
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2220:"3 Common Mistakes People Make When Brewing French Press Coffee â Smart Coffee for Regular Joes"
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also known as filtered coffee, is made by letting hot water drip onto coffee grounds held in a
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arrangement to keep the coffee hot; this is not to be confused with a vacuum brewerâsee below.
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1043:
791:
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31:
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can be reused for hair care or skin care as well as in the garden. These can also be used as
3647:
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floated on top. These beverages are often given names according to the alcoholic addition:
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2781:
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Coffee beans can be chopped by using blades rotating at high speed (20,000 to 30,000
341:
301:
240:
161:
3125:
3110:
1733:
juice concentrate in cake form. A muslin or fine-cloth bag is used to strain the grounds.
1710:, is prepared with rough-ground dark roasted coffee beans (e.g., Arabica, PeaBerry), and
1679:
1364:
1141:
1128:
2520:"Comparison of nine common coffee extraction methods: instrumental and sensory analysis"
863:
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2342:"Tag des Kaffees, Mein Sammlerportal, Kaffee, Berlin, alte Reklame auf sampor.de / MSP"
2324:"Tag des Kaffees, Mein Sammlerportal, Kaffee, Berlin, alte Reklame auf sampor.de / MSP"
2045:
2007:
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which are often strong-flavored, allowing the ground coffee in the sock to be reused.
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in the United States. Canned coffee is particularly popular in Japan and South Korea.
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For the agricultural and industrial processes for producing whole coffee beans, see
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352:
192:
1940:
768:(c. 1960sâ1970s) were devices combining steeping (immersion) with drip-filtering (
697:
1636:
for "milk"), usually half coffee and half milk, similar to latte but less frothy.
493:, the water passes through the coffee grounds, gaining soluble compounds to form
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2014:
1983:
1971:
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871:
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and some Caribbean and South American styles of coffee are often brewed using a
769:
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622:
614:
613:(aka Arabic coffee, etc.), a very early method of making coffee, is used in the
577:
268:
is a special pan or apparatus suitable to heat up and roast green coffee beans.
260:
Coffee can be roasted with ordinary kitchen equipment (frying pan, grill, oven,
254:
228:
220:
191:
if splashed or spilled; if not consumed promptly, coffee is often sealed into a
153:
42:
1586:
is equal parts of espresso coffee and milk and froth, sometimes sprinkled with
803:(2009), the Bonavita Immersion Dripper (2014), the Goat Story GINA (2016), the
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1198:
guidelines apply regardless of brewing method, with the following exceptions:
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A variation on the moka pot with the upper section formed as a coffee fountain
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141:
17:
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1964:
Café royal, with a flambéd and slightly caramelised teaspoonful of sugar and
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of water, immediately before drinking, yielding a hot beverage capable of
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2359:
McCusker, Rachel R.; Goldberger, Bruce A.; Cone, Edward J. (2003-10-27).
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Roasting coffee transforms the chemical and physical properties of green
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designed specifically for coffee and spices, or in a general use home
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2294:"EMPOT | EMPOT â der Kaffeezubereiter ohne Kompromisse! - EMPOT"
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The above methods are sometimes used with hot milk instead of water.
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1970:
Kaffekask, a Swedish variant where some coffee is added to a cup of
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is a cold drink, often served as dessert, consisting of a scoop of
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beverage than espresso, falling somewhere between the flavor of a
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dissolved solids/water = grounds/water Ă dissolved solids/grounds
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2006:
for one minute, then icecubes are added and it is served with a
1801:
1792:
Flavored coffee: In some cultures, flavored coffees are common.
1740:
1697:
1540:
2607:
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which are used to optimally brew coffee. The key concepts are:
1934:
36:
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2090:
Chocolate-covered roasted coffee beans are available as a
2603:
2457:
Brewing – the Norwegian Coffee Association Standard
1052:
More technically, coffee brewing consists of dissolving (
2264:, p. 88, Corby Kummer, Houghton Mifflin Harcourt, 2003,
2245:, p. 87, Corby Kummer, Houghton Mifflin Harcourt, 2003,
1179:
line, since for a giving brewing ratio the strength is
1073:
Also known as "solubles concentration", as measured by
328:
There are four methods of grinding coffee for brewing:
2283:, Terry Krautwurst, Backpacker Magazine, February 1991
395:; traditional Turkish hand grinders are an exception.
1937:; a similar drink exists in northern Germany, called
2472:
Coffee, brewed from grounds, prepared with tap water
2200:
Craft Coffee: A Manual: Brewing a Better Cup at Home
215:(especially more delicate floral and citrus notes),
208:" of pre-measured coffee grounds for each beverage.
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2641:
1512:style coffee is made with espresso (one or several
1117:
67:. Unsourced material may be challenged and removed.
1893:can be added to coffee, often sweetened and with
300:The whole coffee beans are ground, also known as
1095:which can be analyzed as the following formula:
280:An old-fashioned manual burr-mill coffee grinder
1531:but regularly found in speciality coffee shops.
1485:. Typical ratio of 1:2, ground coffee to water.
1175:-axis), and a given brewing ratio determines a
27:Process of turning coffee beans into a beverage
183:Coffee is usually brewed hot, at close to the
2619:
2468:Coffee, brewed, espresso, restaurant-prepared
2313:Mark Prince, 11 November 2003. coffeegeek.com
1189:is widely agreed to be 20±2% (18â22%), while
8:
1938:
799:. Newer devices supporting this include the
763:
757:
738:
730:
722:
576:. This method, known as "mud coffee" in the
1077:â how concentrated or watery the coffee is.
2626:
2612:
2604:
2542:(4). WĂ€denswil & ZĂŒrich, Switzerland:
2021:) is a variation of iced coffee. The name
1872:. Chicory has historically been used as a
1800:. Other flavorings include spices such as
1656:Cream being poured into drip-brewed coffee
1632:is espresso with steamed milk ("leche" is
931:Allow cold brew to steep for 8 to 24 hours
2551:
2376:
364:Turkish manual coffee and pepper grinders
127:Learn how and when to remove this message
3658:Gustav III of Sweden's coffee experiment
1993:is a strong cold coffee drink made from
1933:Caribbean or Jamaican coffee, with dark
497:. Insoluble compounds remain within the
465:can pulverise the coffee finely enough.
244:
164:, the roasted coffee beans must then be
3428:Coffee ceremony of Ethiopia and Eritrea
2511:Specialty Coffee Association of America
2361:"Caffeine Content of Specialty Coffees"
2140:
2010:because of the "foam" that is produced.
1725:black coffee that is often brewed with
1316:
1276:without pump (only with steam pressure)
1234:
533:), or pressurised percolation (as with
2712:List of countries by coffee production
2422:
1171:-axis), the strength is the vertical (
1114:
249:Dutch coffee-roasting machine, c. 1920
2528:European Food Research and Technology
2446:Brewing – the European Standard
2435:Brewing – the American Standard
1947:Gaelic or Scotch coffee, with Scotch
1163:Brewing guidelines are summarised by
304:, to facilitate the brewing process.
7:
2098:effects, unless the beans have been
1648:Brewed or boiled, non espresso-based
65:adding citations to reliable sources
1783:Madras filter coffee, still in its
1441:For a more comprehensive list, see
867:Single serve Vietnamese drip filter
474:industrial scale coffee producers.
3607:United States Barista Championship
1706:, particularly common in southern
1091:Strength â Brew ratio Ă Extraction
772:), a method sometimes also called
705:is a tall, narrow cylinder with a
264:) or by specialized appliances. A
25:
2150:"Fun Ways to Reuse Coffee Grinds"
2013:Ice-blended coffee (trade names:
1226:Gallery of common brewing methods
725:Arndt'sche Caffee-Aufgussmaschine
525:), gravitational feed (used with
3706:
3705:
3692:
2113:
1626:is a latte with chocolate added.
1506:benefit from longer extractions.
1406:
1391:
1377:
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1319:
1297:
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1123:
372:Various grinders for coffee and
41:
2587:from the original on 2023-12-31
2544:Springer Science+Business Media
2476:USDA National Nutrient Database
52:needs additional citations for
2148:Kozlan, Melanie (2010-08-03).
1087:These are related as follows:
1:
3058:Single-serve coffee container
733:KaffeeaufguĂkanne Max ThĂŒrmer
387:particles that clog filters.
1465:Espresso-based, without milk
1004:systems and the proprietary
756:(1930s) filter holders, the
2507:The Coffee Brewing Handbook
833:which is actually a simple
176:must be separated from the
3755:
3612:World Barista Championship
3038:Neapolitan flip coffee pot
2488:"How to Make an Americano"
2085:Confectionery (non-drinks)
1836:
1481:: see above under heading
1440:
1426:
1357:Neapolitan flip coffee pot
1259:Moka 2 Cup Coffee Fountain
1041:
900:Neapolitan flip coffee pot
238:
152:is the process of turning
145:Filter coffee being brewed
29:
3686:
2553:10.1007/s00217-013-1917-x
2400:Ross, Sage (2013-05-13),
2065:, which is a drip system.
1913:, or other strong spirit.
1536:Espresso-based, with milk
1148:
1135:
1122:
819:are used less often than
762:(c. 1960sâ1970s) and the
709:that includes a metal or
2664:International Coffee Day
2198:Easto, Jessica. (2017).
1443:List of coffee beverages
3458:Historical coffeehouses
2505:Lingle, Ted R. (1995).
2177:Sinnott, Kevin. (2011)
2001:in 1957 in the city of
1926:Café au Drambuie, with
1885:Alcoholic coffee drinks
1700:and their surroundings.
1565:is often called simply
356:A burr grinder interior
3668:Coffee vending machine
2892:Furan-2-ylmethanethiol
2311:How to Use a Press Pot
1939:
1889:Alcoholic spirits and
1788:
1657:
1548:
1474:
1400:Vietnamese iced coffee
1165:Brewing Control Charts
1075:Total Dissolved Solids
960:
932:
876:
868:
764:
758:
741:BĂŒttner-Kaffeemaschine
739:
731:
723:
595:
502:
427:
376:
365:
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289:
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146:
3473:Viennese coffee house
3004:Karlsbad coffee maker
2598:Supplemental material
1839:Karlsbad coffee spice
1782:
1655:
1543:
1472:
1450:Also see the article
1313:Gravity and steeping:
1181:directly proportional
1042:Further information:
992:Single-serving coffee
958:
935:Another variation is
930:
874:
866:
774:percolative immersion
589:
488:
418:
371:
363:
355:
295:
287:
279:
248:
144:
3633:Coffee and doughnuts
3236:Indian filter coffee
2669:Single-origin coffee
2378:10.1093/jat/27.7.520
2202:, Agate Publishing.
2129:Home roasting coffee
1956:coffee, with KahlĂșa
1878:Madras filter coffee
1704:Indian filter coffee
1385:Indian coffee filter
916:Indian filter coffee
288:Wheel coffee grinder
76:"Coffee preparation"
61:improve this article
3673:Used coffee grounds
1103:A subtler issue is
909:electric percolator
797:steep & release
782:immersion drip brew
778:immersion pour-over
759:Morena Kaffeefilter
319:Used coffee grounds
3734:Coffee preparation
3678:Sustainable coffee
3375:Organization lists
3336:RĂŒdesheimer Kaffee
3116:Café com cheirinho
2705:Sustainable coffee
2700:Shade-grown coffee
2025:(a portmanteau of
1930:instead of whiskey
1901:Black coffee with
1789:
1658:
1549:
1475:
961:
933:
877:
869:
859:Filtration methods
765:Onko Kaffee-Filter
596:
543:convenience stores
503:
428:
377:
366:
358:
298:
290:
282:
251:
150:Coffee preparation
147:
3721:
3720:
3699:Coffee portal
3617:World Brewers Cup
3241:Ipoh white coffee
2722:Coffee wastewater
2690:Coffee production
2674:Third-wave coffee
2262:The Joy of Coffee
2243:The Joy of Coffee
1874:coffee substitute
1674:Ipoh white coffee
1672:or the Malaysian
1161:
1160:
1044:Coffee extraction
875:Drip coffee maker
463:mortar and pestle
425:propeller grinder
174:coffee extraction
137:
136:
129:
111:
32:Coffee processing
16:(Redirected from
3746:
3712:Category: Coffee
3709:
3708:
3697:
3696:
3648:Coffee leaf rust
3521:Dandelion coffee
3387:Coffee companies
3226:Gassosa al caffĂš
2994:Espresso machine
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2349:
2344:. Archived from
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2326:. Archived from
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2301:
2296:. Archived from
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2284:
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2259:
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2240:
2234:
2233:
2231:
2230:
2216:
2210:
2208:978-1-57284804-7
2196:
2190:
2187:978-1-61058094-6
2181:, Quarry Books.
2175:
2169:
2168:
2166:
2165:
2156:. Archived from
2154:Four Green Steps
2145:
2123:
2118:
2117:
2059:Cold brew coffee
1944:
1775:Flavored coffees
1756:Fortified coffee
1410:
1395:
1381:
1367:
1353:
1338:
1323:
1306:espresso machine
1301:
1290:espresso machine
1285:
1274:espresso machine
1269:
1255:
1241:
1153:
1152:
1140:
1139:
1127:
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937:cold brew coffee
889:surrounded by a
805:December Dripper
767:
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3550:Serving vessels
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3477:
3396:
3370:
3276:Latte macchiato
3146:CaffĂš macchiato
3062:
2901:
2860:
2745:
2736:
2717:Coffee roasting
2678:
2637:
2632:
2590:
2588:
2584:
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2522:
2517:
2504:
2501:
2499:Further reading
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1980:
1887:
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1618:Latte macchiato
1578:CaffĂš macchiato
1538:
1467:
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1398:Preparation of
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1150:
1142:SCAE brew chart
1137:
1129:SCAA brew chart
1124:
1118:External images
1049:championships.
1046:
1040:
953:
861:
729:(c. 1900), the
693:
562:
483:
471:
469:Roller grinding
452:
434:), either in a
413:
391:preparation of
350:
342:roller grinding
274:
243:
241:Coffee roasting
237:
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70:
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58:
46:
35:
28:
23:
22:
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12:
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5:
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3739:Coffee culture
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3643:Coffee service
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3443:Coffee cupping
3440:
3438:Coffee culture
3435:
3430:
3425:
3420:
3415:
3413:Bikini barista
3410:
3404:
3402:
3398:
3397:
3395:
3394:
3389:
3384:
3378:
3376:
3372:
3371:
3369:
3368:
3363:
3361:Wiener Melange
3358:
3353:
3348:
3346:Turkish coffee
3343:
3338:
3333:
3328:
3323:
3318:
3313:
3308:
3303:
3298:
3293:
3288:
3286:Liqueur coffee
3283:
3278:
3273:
3271:Kurdish coffee
3268:
3263:
3258:
3253:
3248:
3243:
3238:
3233:
3228:
3223:
3218:
3213:
3208:
3203:
3198:
3193:
3188:
3186:Dalgona coffee
3183:
3178:
3173:
3168:
3166:Coffee cabinet
3163:
3158:
3153:
3148:
3143:
3138:
3136:CaffĂš corretto
3133:
3128:
3123:
3121:Café con leche
3118:
3113:
3108:
3103:
3098:
3093:
3088:
3083:
3078:
3072:
3070:
3064:
3063:
3061:
3060:
3055:
3050:
3048:Turkish coffee
3045:
3040:
3035:
3030:
3025:
3024:
3023:
3016:Instant coffee
3013:
3008:
3007:
3006:
2996:
2991:
2990:
2989:
2984:
2979:
2969:
2964:
2963:
2962:
2952:
2947:
2942:
2937:
2932:
2927:
2922:
2917:
2911:
2909:
2903:
2902:
2900:
2899:
2894:
2889:
2884:
2879:
2874:
2868:
2866:
2862:
2861:
2859:
2858:
2857:
2856:
2844:
2837:
2836:
2835:
2823:
2816:
2815:
2814:
2809:
2804:
2799:
2794:
2789:
2784:
2779:
2774:
2769:
2764:
2751:
2749:
2738:
2737:
2735:
2734:
2729:
2727:Decaffeination
2724:
2719:
2714:
2709:
2708:
2707:
2702:
2697:
2695:Organic coffee
2686:
2684:
2680:
2679:
2677:
2676:
2671:
2666:
2661:
2656:
2651:
2645:
2643:
2639:
2638:
2633:
2631:
2630:
2623:
2616:
2608:
2602:
2601:
2515:
2509:(1 ed.).
2500:
2497:
2494:
2493:
2479:
2460:
2449:
2438:
2427:
2414:
2392:
2371:(7): 520â522.
2365:J Anal Toxicol
2351:
2348:on 2023-12-31.
2333:
2330:on 2024-03-16.
2315:
2303:
2300:on 2016-04-21.
2285:
2273:
2254:
2235:
2211:
2191:
2170:
2139:
2138:
2136:
2133:
2132:
2131:
2125:
2124:
2108:
2105:
2104:
2103:
2086:
2083:
2082:
2081:
2066:
2056:
2052:Igloo Espresso
2049:
2046:condensed milk
2039:
2011:
2008:drinking straw
1995:instant coffee
1988:
1979:
1976:
1975:
1974:
1968:
1962:
1961:
1960:
1958:coffee liqueur
1951:
1945:
1931:
1914:
1886:
1883:
1882:
1881:
1859:
1847:Turkish coffee
1843:
1842:
1833:
1832:
1776:
1773:
1772:
1771:
1765:
1757:
1754:
1753:
1752:
1734:
1715:
1701:
1684:
1677:
1662:
1649:
1646:
1645:
1644:
1637:
1630:Café con leche
1627:
1621:
1615:
1609:
1595:
1581:
1575:
1556:
1537:
1534:
1533:
1532:
1517:
1507:
1500:
1493:
1486:
1466:
1463:
1461:
1458:
1457:
1456:
1452:Coffee culture
1438:
1435:
1429:Instant coffee
1427:Main article:
1424:
1423:Instant coffee
1421:
1420:
1419:
1412:
1405:
1403:
1397:
1390:
1388:
1383:
1376:
1374:
1369:
1362:
1360:
1355:
1348:
1346:
1340:
1333:
1331:
1325:
1318:
1310:
1309:
1303:
1296:
1294:
1287:
1280:
1278:
1271:
1264:
1262:
1257:
1250:
1248:
1243:
1236:
1227:
1224:
1215:
1212:
1211:
1210:
1204:
1191:ideal strength
1183:to the yield.
1159:
1158:
1155:NCA brew chart
1146:
1145:
1133:
1132:
1120:
1119:
1101:
1100:
1093:
1092:
1085:
1084:
1081:
1078:
1071:
1068:
1065:
1039:
1036:
952:
949:
860:
857:
801:Clever Dripper
786:hybrid brewing
692:
689:
610:Turkish coffee
561:
558:
547:grocery stores
505:Coffee can be
482:
479:
470:
467:
459:Turkish coffee
451:
448:
412:
409:
393:Turkish coffee
349:
346:
296:Coffee grinder
273:
270:
266:coffee roaster
262:popcorn popper
239:Main article:
236:
233:
172:), the liquid
135:
134:
49:
47:
40:
26:
24:
18:Coffee brewing
14:
13:
10:
9:
6:
4:
3:
2:
3751:
3740:
3737:
3735:
3732:
3731:
3729:
3714:
3713:
3703:
3701:
3700:
3695:
3689:
3688:
3685:
3679:
3676:
3674:
3671:
3669:
3666:
3664:
3663:Canned coffee
3661:
3659:
3656:
3654:
3651:
3649:
3646:
3644:
3641:
3639:
3636:
3634:
3631:
3630:
3628:
3624:
3618:
3615:
3613:
3610:
3608:
3605:
3604:
3602:
3598:
3592:
3589:
3587:
3584:
3580:
3577:
3576:
3575:
3572:
3570:
3567:
3563:
3560:
3559:
3558:
3555:
3554:
3552:
3548:
3542:
3539:
3537:
3534:
3532:
3529:
3527:
3524:
3522:
3519:
3517:
3514:
3512:
3511:Cereal coffee
3509:
3507:
3504:
3502:
3499:
3497:
3494:
3492:
3491:Barley coffee
3489:
3488:
3486:
3484:
3480:
3474:
3471:
3469:
3466:
3464:
3461:
3459:
3456:
3454:
3451:
3449:
3448:Coffee palace
3446:
3444:
3441:
3439:
3436:
3434:
3431:
3429:
3426:
3424:
3421:
3419:
3418:CaffĂš sospeso
3416:
3414:
3411:
3409:
3406:
3405:
3403:
3399:
3393:
3390:
3388:
3385:
3383:
3380:
3379:
3377:
3373:
3367:
3364:
3362:
3359:
3357:
3356:White Russian
3354:
3352:
3349:
3347:
3344:
3342:
3339:
3337:
3334:
3332:
3329:
3327:
3324:
3322:
3319:
3317:
3314:
3312:
3309:
3307:
3304:
3302:
3299:
3297:
3294:
3292:
3289:
3287:
3284:
3282:
3279:
3277:
3274:
3272:
3269:
3267:
3264:
3262:
3259:
3257:
3254:
3252:
3249:
3247:
3244:
3242:
3239:
3237:
3234:
3232:
3229:
3227:
3224:
3222:
3219:
3217:
3214:
3212:
3209:
3207:
3206:Frappé coffee
3204:
3202:
3199:
3197:
3194:
3192:
3189:
3187:
3184:
3182:
3179:
3177:
3174:
3172:
3169:
3167:
3164:
3162:
3159:
3157:
3154:
3152:
3149:
3147:
3144:
3142:
3139:
3137:
3134:
3132:
3129:
3127:
3124:
3122:
3119:
3117:
3114:
3112:
3109:
3107:
3106:CĂ phĂȘ sữa ÄĂĄ
3104:
3102:
3101:Black Russian
3099:
3097:
3094:
3092:
3089:
3087:
3086:Beaten coffee
3084:
3082:
3079:
3077:
3074:
3073:
3071:
3069:
3068:Coffee drinks
3065:
3059:
3056:
3054:
3051:
3049:
3046:
3044:
3041:
3039:
3036:
3034:
3031:
3029:
3026:
3022:
3019:
3018:
3017:
3014:
3012:
3009:
3005:
3002:
3001:
3000:
2997:
2995:
2992:
2988:
2985:
2983:
2980:
2978:
2975:
2974:
2973:
2970:
2968:
2965:
2961:
2958:
2957:
2956:
2953:
2951:
2948:
2946:
2943:
2941:
2938:
2936:
2933:
2931:
2930:Brewed coffee
2928:
2926:
2923:
2921:
2920:Arabic coffee
2918:
2916:
2913:
2912:
2910:
2908:
2904:
2898:
2895:
2893:
2890:
2888:
2885:
2883:
2880:
2878:
2875:
2873:
2870:
2869:
2867:
2863:
2855:
2852:
2851:
2850:
2849:
2845:
2843:
2842:
2838:
2834:
2831:
2830:
2829:
2828:
2824:
2822:
2821:
2817:
2813:
2810:
2808:
2805:
2803:
2800:
2798:
2795:
2793:
2790:
2788:
2785:
2783:
2780:
2778:
2775:
2773:
2770:
2768:
2767:Blue Mountain
2765:
2763:
2760:
2759:
2758:
2757:
2753:
2752:
2750:
2748:
2743:
2739:
2733:
2732:Home roasting
2730:
2728:
2725:
2723:
2720:
2718:
2715:
2713:
2710:
2706:
2703:
2701:
2698:
2696:
2693:
2692:
2691:
2688:
2687:
2685:
2681:
2675:
2672:
2670:
2667:
2665:
2662:
2660:
2657:
2655:
2652:
2650:
2647:
2646:
2644:
2640:
2636:
2629:
2624:
2622:
2617:
2615:
2610:
2609:
2606:
2599:
2583:
2579:
2575:
2571:
2567:
2563:
2559:
2554:
2549:
2545:
2541:
2537:
2534:
2529:
2521:
2516:
2512:
2508:
2503:
2502:
2498:
2489:
2483:
2480:
2477:
2473:
2469:
2464:
2461:
2458:
2453:
2450:
2447:
2442:
2439:
2436:
2431:
2428:
2424:
2418:
2415:
2405:
2404:
2396:
2393:
2388:
2384:
2379:
2374:
2370:
2366:
2362:
2355:
2352:
2347:
2343:
2337:
2334:
2329:
2325:
2319:
2316:
2312:
2307:
2304:
2299:
2295:
2289:
2286:
2282:
2277:
2274:
2271:
2270:0-618-30240-9
2267:
2263:
2258:
2255:
2252:
2251:0-618-30240-9
2248:
2244:
2239:
2236:
2225:
2221:
2215:
2212:
2209:
2205:
2201:
2195:
2192:
2188:
2184:
2180:
2174:
2171:
2160:on 2011-08-11
2159:
2155:
2151:
2144:
2141:
2134:
2130:
2127:
2126:
2122:
2121:Coffee portal
2116:
2111:
2106:
2101:
2100:decaffeinated
2097:
2096:physiological
2093:
2089:
2088:
2084:
2078:
2074:
2070:
2067:
2064:
2060:
2057:
2053:
2050:
2047:
2043:
2040:
2036:
2032:
2028:
2024:
2020:
2016:
2012:
2009:
2004:
2000:
1996:
1992:
1989:
1985:
1982:
1981:
1977:
1973:
1969:
1967:
1963:
1959:
1955:
1952:
1950:
1946:
1943:
1942:
1936:
1932:
1929:
1925:
1924:
1922:
1919:, with Irish
1918:
1915:
1912:
1908:
1904:
1900:
1899:
1898:
1896:
1892:
1884:
1879:
1875:
1871:
1867:
1866:Café du Monde
1863:
1860:
1857:
1852:
1848:
1845:
1844:
1840:
1835:
1834:
1830:
1827:
1823:
1819:
1816:, or Italian
1815:
1811:
1807:
1803:
1799:
1795:
1791:
1790:
1786:
1781:
1774:
1769:
1766:
1763:
1760:
1759:
1755:
1750:
1746:
1742:
1738:
1735:
1732:
1728:
1723:
1719:
1716:
1713:
1709:
1705:
1702:
1699:
1695:
1690:
1689:
1685:
1681:
1678:
1675:
1671:
1666:
1663:
1660:
1659:
1654:
1647:
1641:
1638:
1635:
1631:
1628:
1625:
1622:
1619:
1616:
1613:
1610:
1607:
1603:
1599:
1596:
1593:
1589:
1585:
1582:
1579:
1576:
1572:
1568:
1564:
1563:caffĂš e latte
1560:
1557:
1554:
1551:
1550:
1547:
1542:
1535:
1530:
1526:
1521:
1518:
1515:
1511:
1508:
1504:
1501:
1497:
1494:
1490:
1487:
1484:
1480:
1477:
1476:
1471:
1464:
1459:
1455:
1453:
1448:
1447:
1444:
1436:
1434:
1430:
1422:
1416:
1413:Disassembled
1409:
1404:
1401:
1394:
1389:
1386:
1380:
1375:
1372:
1371:Vacuum brewer
1366:
1361:
1358:
1352:
1347:
1344:
1337:
1332:
1329:
1322:
1317:
1315:
1314:
1307:
1300:
1295:
1291:
1284:
1279:
1275:
1268:
1263:
1260:
1254:
1249:
1246:
1240:
1235:
1233:
1232:
1225:
1223:
1221:
1213:
1208:
1205:
1201:
1200:
1199:
1195:
1192:
1188:
1184:
1182:
1178:
1174:
1170:
1166:
1156:
1147:
1143:
1134:
1130:
1121:
1116:
1113:
1111:
1106:
1098:
1097:
1096:
1090:
1089:
1088:
1082:
1079:
1076:
1072:
1069:
1066:
1063:
1062:
1061:
1059:
1055:
1050:
1045:
1037:
1035:
1033:
1032:
1027:
1026:
1020:
1019:
1013:
1011:
1007:
1003:
999:
994:
993:
988:
986:
985:
979:
977:
972:
967:
966:
957:
950:
948:
944:
940:
938:
929:
925:
922:
917:
913:
911:
910:
904:
902:
901:
896:
892:
891:filter holder
888:
887:coffee filter
884:
882:
873:
865:
858:
856:
853:
852:
851:vacuum brewer
846:
844:
840:
836:
832:
828:
824:
822:
818:
817:
812:
810:
806:
802:
798:
794:
793:
787:
783:
779:
775:
771:
766:
760:
755:
751:
748:
743:
742:
735:
734:
727:
726:
719:
717:
712:
708:
704:
703:French press,
700:
699:
690:
688:
686:
682:
678:
674:
670:
666:
662:
658:
654:
650:
646:
645:
640:
636:
632:
628:
624:
620:
616:
612:
611:
606:
603:
600:
593:
588:
584:
582:
579:
575:
569:
567:
559:
557:
553:
550:
548:
544:
538:
536:
532:
528:
524:
520:
516:
512:
508:
500:
499:coffee filter
496:
492:
487:
480:
478:
475:
468:
466:
464:
460:
456:
455:Arabic coffee
449:
447:
443:
441:
437:
436:blade grinder
433:
426:
422:
417:
410:
408:
404:
402:
396:
394:
388:
384:
381:
375:
370:
362:
354:
348:Burr-grinding
347:
345:
343:
339:
335:
331:
330:burr-grinding
326:
324:
320:
316:
313:
309:
305:
303:
294:
286:
278:
271:
269:
267:
263:
258:
256:
247:
242:
234:
232:
230:
226:
222:
218:
214:
209:
207:
201:
198:
197:vacuum-packed
194:
190:
186:
185:boiling point
181:
179:
175:
171:
167:
163:
159:
155:
151:
143:
139:
131:
128:
120:
109:
106:
102:
99:
95:
92:
88:
85:
81:
78: â
77:
73:
72:Find sources:
66:
62:
56:
55:
50:This article
48:
44:
39:
38:
33:
19:
3704:
3690:
3600:Competitions
3586:Tasse à café
3423:Coffee break
3392:Coffeehouses
3382:Bakery cafés
3351:White coffee
3341:Tenom coffee
3246:Irish coffee
3126:Café de olla
3111:Café au lait
3053:Vacuum maker
3021:Coffee syrup
3011:French press
2906:
2877:Caffeic acid
2846:
2839:
2825:
2820:Charrieriana
2818:
2754:
2596:(21 pages) (
2589:. Retrieved
2539:
2526:
2506:
2482:
2463:
2452:
2441:
2430:
2417:
2407:, retrieved
2402:
2395:
2368:
2364:
2354:
2346:the original
2336:
2328:the original
2318:
2306:
2298:the original
2288:
2276:
2257:
2238:
2227:. Retrieved
2223:
2214:
2199:
2194:
2178:
2173:
2162:. Retrieved
2158:the original
2143:
2063:Toddy coffee
2030:
2026:
2022:
2003:Thessaloniki
1917:Irish coffee
1888:
1850:
1721:
1718:Greek coffee
1686:
1680:Café au lait
1665:White coffee
1590:or powdered
1566:
1562:
1482:
1449:
1437:Presentation
1432:
1415:Drip-O-lator
1343:French press
1312:
1311:
1230:
1229:
1217:
1206:
1196:
1190:
1186:
1185:
1172:
1168:
1164:
1162:
1109:
1108:affected by
1104:
1102:
1094:
1086:
1057:
1051:
1047:
1031:French Press
1029:
1023:
1016:
1014:
1010:Keurig K-Cup
990:
989:
982:
980:
963:
962:
945:
941:
934:
919:with 15â20%
914:
907:
905:
898:
895:coffee-maker
879:
878:
849:
847:
842:
838:
830:
825:
814:
813:
809:Hario Switch
807:(2017), the
796:
789:
785:
781:
777:
773:
745:(1926), the
737:(1900), the
720:
716:vacuum flask
702:
696:
694:
676:
668:
660:
652:
642:
619:North Africa
608:
607:
604:
601:
597:
594:coffee maker
583:
570:
564:Boiling, or
563:
554:
551:
539:
531:drip brewing
504:
476:
472:
453:
444:
429:
405:
401:coffee chaff
397:
389:
385:
378:
327:
317:
314:
310:
306:
299:
265:
259:
255:coffee beans
252:
210:
202:
193:vacuum flask
182:
178:used grounds
156:into liquid
154:coffee beans
149:
148:
138:
123:
114:
104:
97:
90:
83:
71:
59:Please help
54:verification
51:
3653:Coffee wars
3483:Substitutes
3453:Coffeehouse
3266:Kopi tubruk
3231:Iced coffee
3211:Frappuccino
3181:Café Cubano
3171:Coffee milk
3151:CaffĂš mocha
3141:CaffĂš crema
2999:French drip
2967:Drip coffee
2950:Coffeemaker
2907:Preparation
2887:Coffee bean
2792:Maracaturra
2546:: 607â627.
2531: [
2423:Lingle 1995
2281:Camp Coffee
2015:Frappuccino
1987:tall glass.
1984:Iced coffee
1978:Cold drinks
1870:New Orleans
1787:and tumbler
1737:Indochinese
1688:Kopi tubruk
1606:New Zealand
1569:, which is
1559:CaffĂš latte
1553:CaffĂš breve
1529:New Zealand
1328:drip brewer
1304:Commercial
1187:Ideal yield
1157:(Norwegian)
1110:temperature
906:The common
816:Coffee bags
770:percolation
623:East Africa
615:Middle East
578:Middle East
527:percolators
229:almond milk
221:astringency
117:August 2014
3728:Categories
3638:Coffee bag
3557:Coffee cup
3496:Barley tea
3321:Raf coffee
3301:Marocchino
3291:Long black
3261:Kopi luwak
3201:Flat white
3191:Egg coffee
3156:Cappuccino
3131:Café Touba
3043:Percolator
2945:Chorreador
2865:Components
2797:Maragogipe
2683:Production
2654:Fair trade
2591:2023-12-31
2490:. WikiHow.
2409:2022-12-08
2229:2016-03-20
2224:The Kitchn
2164:2013-02-17
2135:References
2092:confection
2031:cappuccino
2023:Frappucino
1837:See also:
1598:Flat white
1584:Cappuccino
1520:Long black
1473:Cappuccino
1460:Hot drinks
1417:coffee pot
1341:CafetiĂšre/
1214:Separation
1207:Dark roast
1144:(European)
1131:(American)
1080:Brew ratio
1064:Extraction
1038:Extraction
969:served in
380:Burr mills
225:bitterness
87:newspapers
3574:Demitasse
3501:Barleycup
3468:Latte art
3463:Kopi tiam
3433:CoffeeCon
3401:Lifestyle
3366:Yuenyeung
3331:Ristretto
3161:Carajillo
3081:Americano
2987:ristretto
2955:Cold brew
2915:AeroPress
2772:Bonifieur
2747:varieties
2649:Economics
2570:1438-2377
2562:1438-2385
2474:, in the
2080:consumed.
2073:ice cream
2035:Starbucks
2019:Ice Storm
1941:PharisÀer
1820:. In the
1794:Chocolate
1768:Black Eye
1731:sugarcane
1643:"Bombon".
1602:Australia
1525:Australia
1510:Americano
1489:Ristretto
1326:Electric
1292:with pump
1231:Pressure:
1054:solvation
1018:AeroPress
1012:systems.
1002:Home Café
971:demitasse
881:Drip brew
827:Malaysian
698:cafetiĂšre
673:Ć tokavian
574:Indonesia
566:decoction
521:(through
513:(through
511:decoction
491:pour-over
323:biodiesel
217:mouthfeel
3531:Maya nut
3306:Mazagran
3196:Espresso
3076:Affogato
3033:Moka pot
3028:Knockbox
2972:Espresso
2882:Caffeine
2872:Cafestol
2841:Racemosa
2827:Liberica
2582:Archived
2578:31366362
2387:14607010
2107:See also
2069:Affogato
1972:brÀnnvin
1928:Drambuie
1891:liqueurs
1856:cardamom
1814:cardamom
1806:cinnamon
1749:Cambodia
1588:cinnamon
1483:Pressure
1479:Espresso
1245:Moka pot
1070:Strength
1025:moka pot
984:moka pot
965:Espresso
951:Pressure
843:Liberica
821:tea bags
790:steeped
691:Steeping
685:cardamom
657:Egyptian
535:espresso
523:steeping
519:infusion
450:Pounding
411:Chopping
338:pounding
334:chopping
272:Grinding
235:Roasting
219:(body),
189:scalding
3516:Chicory
3408:Barista
3326:Red eye
3311:Moretta
3176:Cortado
3096:Bicerin
2897:Kahweol
2848:Robusta
2802:Molokai
2777:Bourbon
2762:Benguet
2756:Arabica
2742:Species
2659:History
2189:. p. 81
1921:whiskey
1862:Chicory
1829:blossom
1822:Maghreb
1785:dabarah
1762:Red Eye
1745:Vietnam
1712:chicory
1683:leche).
1670:Lebanon
1640:Cortado
1634:Spanish
1571:Italian
1544:A café
1492:acidic.
1220:soluble
1058:ratios,
1006:Tassimo
921:chicory
883:coffee,
839:Robusta
831:"sock,"
747:Melitta
707:plunger
681:Russian
649:Turkish
635:Balkans
590:German
560:Boiling
529:and in
515:boiling
481:Brewing
440:blender
302:milling
162:roasted
101:scholar
3710:
3562:sleeve
3536:Postum
3316:Oliang
3221:Garoto
2977:doppio
2935:Chemex
2925:Jebena
2833:Barako
2812:Sagada
2782:Geisha
2642:Topics
2635:Coffee
2576:
2568:
2560:
2385:
2268:
2249:
2206:
2185:
2077:gelato
2055:shops.
2027:frappé
1999:Greece
1991:Frappé
1966:cognac
1954:KahlĂșa
1949:whisky
1911:grappa
1903:brandy
1826:orange
1824:, the
1818:syrups
1810:nutmeg
1727:panela
1722:during
1499:Italy.
1177:radial
1028:and a
998:Senseo
835:muslin
669:dĆŸezva
653:kanaka
639:Russia
637:, and
633:, the
631:Greece
627:Turkey
507:brewed
495:coffee
374:spices
340:, and
325:fuel.
170:brewed
166:ground
158:coffee
103:
96:
89:
82:
74:
3626:Misc.
3579:spoon
3569:Cezve
3541:Qishr
3296:Lungo
3281:Latte
3251:Karsk
3216:GalĂŁo
2982:lungo
2960:nitro
2940:Cezve
2585:(PDF)
2574:S2CID
2558:eISSN
2535:]
2523:(PDF)
1909:, or
1905:, or
1895:cream
1851:crema
1798:Mocha
1708:India
1624:Mocha
1612:GalĂŁo
1592:cocoa
1567:latte
1546:Latte
1514:shots
1503:Lungo
1288:Home
1272:Home
1105:which
976:crema
792:bloom
711:nylon
701:, or
677:turka
675:) or
665:Greek
661:briki
644:cezve
592:Empot
489:In a
421:blade
213:aroma
108:JSTOR
94:books
3591:Zarf
3526:Inka
3506:Caro
3256:Kopi
3091:Bica
2854:Sulu
2807:S795
2787:Kona
2744:and
2566:ISSN
2470:and
2383:PMID
2266:ISBN
2247:ISBN
2204:ISBN
2183:ISBN
2042:Thai
2029:and
1907:marc
1802:salt
1747:and
1741:Laos
1729:, a
1698:Bali
1696:and
1694:Java
1604:and
1527:and
1496:Bica
1015:The
1008:and
1000:and
981:The
841:and
721:The
545:and
457:and
80:news
2548:doi
2540:236
2373:doi
2075:or
1935:rum
1868:in
1561:or
795:or
754:402
750:401
667:),
659:),
651:),
537:).
517:),
432:rpm
423:or
206:pod
63:by
3730::
2580:.
2572:.
2564:.
2556:.
2538:.
2525:.
2381:.
2369:27
2367:.
2363:.
2222:.
2152:.
2017:,
1812:,
1808:,
1804:,
1743:,
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1112:.
1034:.
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788:,
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780:,
776:,
695:A
629:,
625:,
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617:,
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2550::
2533:d
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2425:)
2421:(
2389:.
2375::
2232:.
2167:.
2102:.
2048:.
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1751:.
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1454:.
1445:.
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