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by Eric Smith (Author)
I have had a love of coffee for years. I have a degree in Pharmacology-Toxicology where I ran the coffee club. Noone else wanted the responsibility to absolutely positively show up every day to make that all important fluid extraction. I learned a lot about keeping consumers happy. One time I used deionized (purified) water for the brew. I received loads of complaints. That coffee wasn't working. I hypothesize it was the lack of minerals in the water that prevented the extraction of the caffeine from the coffee grounds. Tap water worked better but needed to be de-chlorinated to improve the flavor. After graduation and years later I was again in charge of this all important job for my group with Pesticide Enforcement Branch of California Environmental Protection Agency. All went well for years until our group was moved into the main building in downtown Sacramento. I would enter the break room and see a pot half filled with "coffee" sitting on the heat being ruined. This is where I again took over coffee production.
