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	<title>Comments on: Why There Aren&#8217;t Single-Origin Espressos</title>
	<atom:link href="http://corduroyorange.com/?feed=rss2&#038;p=321" rel="self" type="application/rss+xml" />
	<link>http://corduroyorange.com/?p=321</link>
	<description>The only Food Blog written by Jesse Sharrard</description>
	<pubDate>Sat, 11 Apr 2026 23:49:46 +0000</pubDate>
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		<title>By: Fillippelli the Cook</title>
		<link>http://corduroyorange.com/?p=321#comment-40335</link>
		<dc:creator>Fillippelli the Cook</dc:creator>
		<pubDate>Mon, 07 Jul 2008 17:47:06 +0000</pubDate>
		<guid isPermaLink="false">http://corduroyorange.com/?p=321#comment-40335</guid>
		<description>We typically buy the La Prima to make at home. But, by accident on Saturday, scrambling to get two cranky kids a hot chocolate (which, if you've never had at La Prima, is very highly recommended), I accidentally picked up the Miscela Bar. The first time my wife and I had it, didn't care for it. But after my second little cup, I changed my mind. Either is very good, and I may even prefer the Miscela now.</description>
		<content:encoded><![CDATA[<p>We typically buy the La Prima to make at home. But, by accident on Saturday, scrambling to get two cranky kids a hot chocolate (which, if you&#8217;ve never had at La Prima, is very highly recommended), I accidentally picked up the Miscela Bar. The first time my wife and I had it, didn&#8217;t care for it. But after my second little cup, I changed my mind. Either is very good, and I may even prefer the Miscela now.</p>
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		<title>By: Kerr</title>
		<link>http://corduroyorange.com/?p=321#comment-39940</link>
		<dc:creator>Kerr</dc:creator>
		<pubDate>Sat, 28 Jun 2008 21:18:40 +0000</pubDate>
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		<description>If you're like me, have the three at one go and you might be able to really tell the difference, but sitting still long enough to take notes on it will be another matter...</description>
		<content:encoded><![CDATA[<p>If you&#8217;re like me, have the three at one go and you might be able to really tell the difference, but sitting still long enough to take notes on it will be another matter&#8230;</p>
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