Chocolatey

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      Cocoa. Caramel. Deep and warm.
      This is the Maillard reaction. 
      Sugars and amino acids react under heat.
      This builds these flavours from scratch.
      Rich, warm, no sharpness fighting it.
      Comfort in a mug, no complications.
      Shows up best at medium roast.
      Dark roast can push it past into smoke and char.
      Light roast doesn't really get there yet.

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