You are given an amazon food product review and its polarity (positive or negative). Your task is to answer "True" if the specified sentence and its polarity match; otherwise, answer "False".

Q: I don't enjoy this blend much, but as another reviewer mentioned perhaps it needs a Melitta coffee maker for it's full potential.  I've made 3 pots:  First I followed the instructions (2 level teaspoons per 6 ounces). I got brown colored water.  Then I doubled it. Tasted kind of like a cheap grocery store canned brand.  Finally I filled a #4 filter about 1/3 full to about 9 oz of water. That produced the best results, but I still just wasn't thrilled with the flavor.  So you know where my taste in coffee is coming from, I normally drink medium roast (which this is), so that isn't the issue. I do normally grind my own, but again pre-ground won't cause that big of a difference. My preferred daily coffee is Safeway house brand medium roast Colombian, but lately due to finances I've been drinking a dollar store brand called "Eight O'Clock" that's of similar (though different) quality to the Melitta.  My suggestion is if you'd like a quality coffee in this price range look at Seattle's Best (Starbucks milder step child) or if you have a Safeway their house brand beans are quite good.  Edit: I compared the Melitta today with a similar Millstone (Medium Roast Colombian Supremo). The Millstone was much better. 
 Polarity: Positive

A: False
****
Q: These stay together better than round ones, which crumble terribly. They are good alone, or with my favorite Artisana Raw Sesame Butter. They are very well packaged which keeps them from getting broken. Also, each package I have opened has been fresh. Thanks for a great product Amazon! 
 Polarity: Negative

A: False
****
Q: Raw Cacao Powder differs greatly in taste than processed Cacao Powder. Commercial cacao powder is often triple fermented and then roasted. Commercial companies are more interested in a product which has no nutritional value but great consistency in flavor. Commercial Cacao Powder is mono tonal in flavor. Raw Cacao is everything that Commercial Cacao isn't. It is a antioxidant super-food which has no equal. The taste does vary slightly from one part of the year to the next. As to taste, it has a wonderful intoxicating tannin like aroma with mild overtones of Mahogany. In foods it has a complexity which some cooks will absolutely love while the others who read from the book may want to go back to there standard one dimensional cacao. In baking, I believe it goes well with other flavors such as Almond Extract. If you want to do an extraordinary butter cream icing with a tad of Almond extract, your icing will have no equal. In chocolate cake I personally would go heavy and do a buttermilk or sour cream cake. The acid helps to unify and amplify flavors. I like making cake with 60% cake flour which is about has about 5% wheat gluten and 40% rice flour. The reason for this should be obvious. The heavy texture that rice flour imparts makes your cake stand proud and one bite is then never more than enough.  Raw Cocoa powder is rich in polyphenols, such as catechins and procyanidins, and has been shown to inhibit low-density lipoprotein (LDL) oxidation and atherogenesis in a variety of models. Human studies have also shown daily intake of cocoa increases plasma high-density lipoprotein (HDL) and decreases LDL levels although the drug companies having endeavored to understand the mechanism in which this happens. 
 Polarity: Positive

A:
True
****