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When developing new espresso blends it's a good idea to make sure that's delicious both as espresso and in milk drinks. I've had some coffees marketed for use as espresso that just get completely lost in a cappuccino and more rarely stuff that's fine in milk but wildly unbalanced when unadulterated. A good espresso blend should be delicious both ways.

No, I didn't mean "blast cherry". Who would even intentionally search for that?

3 boxes of tea arrived today. Also another 1000ish pounds of coffee.

New pipes and valve. Both hoses got replaced instead of waiting for the other hose to develop the same problem.

She's in her preferred hiding from strangers spot behind a chair in a corner upstairs.

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