Espresso made from beans obtained from Kokosoulas roastery in Agrinio, Greece. The blend was of an unknown composition of arabica and robusta beans. The coffee was prepared by using a Gaggia New Baby 06 and ground by an Anfim Best grinder. The coffee was very tasteful but a little bit flat. The produced crema was found to be with a nice dark brown color. Note: The tamping was not performed in a correct manner. The two streams of coffee should have been merged much earlier.
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