Detailed Instructions: You are given a review of Amazon's food products. Your task is to divide them into two classes: negative or positive, depending on the content of the review.
Q: Riviera Sunset Decaffinated Coffee, from the Melitta Caf&eacute; Collection, is a good coffee for that first, morning cup of coffee. It is a South American blend for those who prefer a brighter more acidic kind of brew, but is still well balanced and make s a fine cup of Java. The coffee comes in an attractive, black bag with a bag with the now ubiquitous air valve. The folks at Melitta know how to compact coffee for travel--all ambient air was sucked out of the bag, shrinking the usual size of the 10 ounces from its expected size, to a small, dense brick. Cutting open the bag, there was an audible hiss as the bag seemed to expand to double its size. The aroma was intoxicating--think deep coffee with chocolate hints and with nothing acrid about it. The bag does not indicate the level of the roast, but on inspection the coffee appears to be a darker roast (somewhere between a 'full city' and European). The bag states that this is an extra fine grind, but on inspection it seems to be less powdery than you'd want for fine espresso, and is more of a fine grind. This, I imagine, is meant a compromise so that the coffee is suitable for both the common drip coffee machines that use a filter or could be used with an espresso machine. For some reason, the instructions indicate that you should use two level teaspoons for every six ounces of water. I'm not sure how they drink coffee in Europe, but in the US coffee machines measure by the cup. This leads to a bizarre ~2.7 teaspoons of coffee per cup and (to my taste) a slightly weak cup of coffee. In spite of the grind, I'd stick with the usual 1 tablespoon per cup proportion for your drip coffee maker and work up from there. Your intuition should serve you well, and I'd stick with your usual measurements (I'm one of those 'heaping' tablespoon per cup guys). The coffee definitely shows its South American origins. In spite of the darkness of the roast and richness of the aroma, the coffee once brewed is more light, breakfasty, and slightly more acidic than I imagined it would be. Given the type of coffee that it is, it also might have benefited from a slightly lighter roast. Still, it is a well balanced South American blend. It lacks the distinctiveness of a single origin coffee but given that it is a blend has a more rounded, less biting flavor. Although decaffeinating can sometimes sap the bold flavors of a coffee, this coffee still has a lot of personality and a distinctive taste. This is not for the pure coffee lover who likes a dark, earthy, and oily cup of java that can basically stand on its own. This coffee is more for people who like to add a lot of buffer--a fair amount of milk and sugar or one of those Torani syrups (e.g. <a href="http://www.amazon.com/gp/product/B001E5E2QS">Torani Syrup, Vanilla, 25.4-Ounce Bottles (Pack of 3)</a>) for a little extra flavor, for those who like those kind of things. It also makes a great iced coffee. If cold brewed, the coffee loses its tannic edge and is more smooth and sweet, but also loses a little personality in the process. (I did not try using this in an espresso machine as I do not have one, but I don't think that it would yield a great espresso. Concentrated, I think the acidity might become overwhelming.) All in all, this is a fine blend of coffee at a fine price. With a little experimentation on the proportions, it yields a fine cup of breakfast coffee.
A:
Positive