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having worked in restaurants, i happen to know WHY McDonalds coffee used to be so hot.. the hotter the water, the less grounds you need to extract the same flavor level. breing coffee at 180 deg, is a corner cutting tactic, and it bit them.....now, in order to provide the same flavor with 140 deg water, they need more grounds/cup. i dont, however think 3mil was appropriate. maybe 1/2 mil? they should have asked me.
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Embrace this moment, remember
We are eternal, all this pain is an illusion ~MJKeenan
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