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This makes a lot of sense. My home coffee has gotten better as I've gotten more consistent with my procedure. (Fill the same kettle to the exact same point. Take it off when the whistle is just audible, move it to a cold burner, set the timer for 2 minutes...etc...)

What this also means is that I should be able to buy the same packets and have access to Italian espresso.

This also makes bad American office coffee even more exasperating. Why is it that US office coffee is so often sour and trashy tasting? Why is it that Italians can do it, but Americans fail? I suspect it's because the former population doesn't care so much.

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