by bruceb » Sun Jan 24, 2010 9:46 pm
They are crunchy, but with the chocolate they're quite enjoyable. There are many recipes for making your own, btw. I think you'll find some in the archives here. I've made them using Lindt dark chocolate and they're yummy. The beans should be darkly roasted, but not oily as they tend to get rancid too quickly if oil has come out of them.
Three Francesconi (CMA) espresso machines - Rossi, San Marco, LaCimbali, Faema and 2 Mazzer Major grinders- CoffeeTech Maggionlino, Hottop, Alpenröst and HW Precision roasters. I decided I needed a bit of a change so I roasted some Monsooned Malabar. That was a change!