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Old 06-09-2011, 09:35 AM
Stillwater Stillwater is offline
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Join Date: Mar 2006
Location: The United States
Posts: 4,258
Originally Posted by Smallaxe View Post
Well, coffee grounds are considered to lose there acidic qualities in the brewing itself... Therefore the UCG had already lost their acidic qualities...

Do you know of a discussion of this phenomena, which may shed some light on this situation?
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