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I'll have to give Azercay a try, thanks for the recommendation.
As for coffee, the only recommendation I can make is whole bean. Grind it yourself but not too fine. Whether it's Columbian, Guatemalan, Peruvian... I can't really tell the difference. I think the roast is more important. French roast is just fine with me. But you might like a light roast.
Well... yea?
You can make a heavy syrup with 2 parts sugar to 1 part water if you don't want to water down your coffee. I stopped doing this when I realized it was only to cover up the taste of shitty coffee.