espresso_addict > So, new thread about the most important substance in the universe... I > mean, of course, the black gold that is coffee. A few questions to > get us going...
> What's your favourite formulation? How long have you been drinking it? > What do you have with it? How many coffee icons can we display?
> My favourite's espresso of course. Dark, rich, with just a hint of > bitter, and a lovely cream on the top is the way I like it. I've been > drinking coffee since before I can remember, but I'm informed that my > first coffee tipple was made with milk & instant! I took to drinking > black filter coffee, with sugar, on holiday in France at around ten, when > there was no milk offered by the hotel. I lost the sugar gradually as I > went through my early teens, but continued drinking mainly filter as a > student. I didn't really take to espresso until after I had my own house. > Since then there's been the escalation of coffee production tech and the > search for the perfect bean. I used to drink Santos & Java until > Whittard's went out of business, and now drink almost entirely a mocha > blend called Mocha Guatemala. And on the side? Cremini, dark chocolate, > chocolate cake, mineral water.
no subject
> So, new thread about the most important substance in the universe... I
> mean, of course, the black gold that is coffee. A few questions to
> get us going...
> What's your favourite formulation? How long have you been drinking it?
> What do you have with it? How many coffee icons can we display?
> My favourite's espresso of course. Dark, rich, with just a hint of
> bitter, and a lovely cream on the top is the way I like it. I've been
> drinking coffee since before I can remember, but I'm informed that my
> first coffee tipple was made with milk & instant! I took to drinking
> black filter coffee, with sugar, on holiday in France at around ten, when
> there was no milk offered by the hotel. I lost the sugar gradually as I
> went through my early teens, but continued drinking mainly filter as a
> student. I didn't really take to espresso until after I had my own house.
> Since then there's been the escalation of coffee production tech and the
> search for the perfect bean. I used to drink Santos & Java until
> Whittard's went out of business, and now drink almost entirely a mocha
> blend called Mocha Guatemala. And on the side? Cremini, dark chocolate,
> chocolate cake, mineral water.
> Over to you...