CharlieG

What I want to know is why they deliberately ruin the U.S. formula for Cadbury chocolate. Hopefully they wouldn't be doing the same to Scharffen Berger.

Thank you! That works out to 358g vs. the 325g I had put in my mine...a 10% difference which does make me want try the "same" recipe again with the right formula.

Does anyone have this recipe in weight measures? I did my first batch last night and they came out very good, but nothing to eGullet about. This could easily be accounted for in the +/- 15% variance in volumetric measures. I wrote down all the resulting weights as the ingredients went in as a check.

Definitely the McDLT and the old-school beef fries. If I remember the McDLT patty was actually a step up in quality too.

The French press is a great start. Make sure you either get a high-end burr grinder, or ask the store to grind for the French press. The key is a coarse grind with a minimum of fine particles (which is impossible with most consumer grinders). Some other tips: -Spring water instead of tap -After boiling, let the kettle sit a minute before pouring into the press so the water is more like 200 degrees rather than boiling -Give about 3-5 minutes before plunging Good luck!