Відмінності між версіями «Користувач:LarueLawton»
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| − | + | Floor espresso, usually of coarse texture, is extra to the upper pot. Probably the difficult water (that is, a lot of minerals dissolved in water) has a neutralizing impact on aromatic compounds in coffee, I am not confident of the chemistry. | |
Версія за 01:29, 23 лютого 2018
Floor espresso, usually of coarse texture, is extra to the upper pot. Probably the difficult water (that is, a lot of minerals dissolved in water) has a neutralizing impact on aromatic compounds in coffee, I am not confident of the chemistry.
