I can't believe that nobody has asked her whether she has a decent grinder yet
Come on guys, you're letting the side down
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Isabel wrote:Hi all...
I noticed that for example what the dutch like for an espresso are very hard coffees, with a bit of robusta or hard, astringent, african coffees for some punch. I am not certain what Italians like, but my guess it is somewhere along the same lines.
Steve wrote:I think astringency in small amounts can be good and help develop the nuances of a cup, but its when it becomes a dominant factor that it can become bad.
Neo wrote:Steve wrote:I think astringency in small amounts can be good and help develop the nuances of a cup, but its when it becomes a dominant factor that it can become bad.
I once had a cup of espresso that paralyzed my tongue for a while. Is that an ultra-strong astringency?
Bean_Believer wrote:Neo wrote:Steve wrote:I think astringency in small amounts can be good and help develop the nuances of a cup, but its when it becomes a dominant factor that it can become bad.
I once had a cup of espresso that paralyzed my tongue for a while. Is that an ultra-strong astringency?
you sure it was even coffee???
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