} Well, first off, you should be using *3* scoops of grandma per pot, not
} 2. Due to her age, she makes rather weak beverage drinks.
} Also, the manner in which Grandma was prepared will affect the yeild of
} the coffee-making activities (technically called "sparging", don't
} ask...) If Grandma was naturally sun-dried, outdoors, then much of the
} F(c), or "coffee factor" is retained. If, however, the drying is done
} electrically, or worse yet, by freeze-drying, much if not most of the
} F(c) is lost. This must be considered when selecting the amount of
} Grandma to add to your coffee pot.
} Further complicating matters is the brewing temperature. The ideal
} temperature for brewing Grandma coffee is just below 170 degrees (F).
} As the temperature increases, yeild goes up, as more is extracted from
} the ground Grandma, but above 170 degrees (F), the tannic acid which is
} naturally found in Grandma dissolves, giving your coffee a bitter,
} acidic flavor. I have found 167 degrees to be a good compromise
} between yeild and bitterness, as it's a high enough temperature to get
} decent yeild but is below the solution temperature of the tannic acid.
} Yet another factor in the strength of Grandma coffee is the manner in
} which she was ground up. A finer grind increases the surface area
} available for the grandma molecules to dissolve out of the mixture, but
} this finer grind also can cause filter bypass, leaving you unfiltered
} grandma in the bottom of your coffee cup. This is something which must
} be learned by individual experience, as it will vary with the type of
} coffee maker you use, the type of filter, and personal preference. On
} the other hand, too coarse of a grind will allow the water to percolate
} through the ground Grandma too quicly, decreasing both surface area and
} exposure time of the Grandma to the water. This has disastrous effects
} on the yeild, and results in very weak grandma.
} The good news here is that you don't need to worry about most of this
} if you just want stronger Grandma coffee, you can just add an extra
} scoop or two. However, if you are interested in acheiving the ultimate
} in Grandma coffee experiences, you would be well advised to consider
} experimentation with the parameters stated above.
} You owe the Oracle 2 Kilos of Columbian Grandma, and a really good