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Path: utzoo!utcsrgv!perelgut
From: perelgut@utcsrgv.UUCP (Stephen Perelgut)
Newsgroups: net.misc
Subject: Coffee & Cream
Message-ID: <1988@utcsrgv.UUCP>
Date: Thu, 18-Aug-83 09:01:08 EDT
Article-I.D.: utcsrgv.1988
Posted: Thu Aug 18 09:01:08 1983
Date-Received: Thu, 18-Aug-83 09:39:18 EDT
Organization: CSRG, University of Toronto
Lines: 16

After all the debate on freezing water, how about a short battle over when
to add cream to coffee to get it to your favourite drinking temperature.  And
don't forget about when to add the sugar/cancer-causing-agent to maximize the 
effect.

Seriously, does anyone out there have an explanation for the following.
Why is the quality of coffee from our automatic drip coffee maker so
variable depending on who makes it?  The number of variables are small.
Only the amount of ground coffee and the amount of water.  One secretary
gets in early and brews a fabulous cup of coffee and yet, even when others
(including me) follow her advice exactly, the later cups turn out "average"
usually.
-- 
	    --- Stephen Perelgut ---
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