Користувач:LarueLawton
Матеріал з HistoryPedia
Версія від 01:29, 23 лютого 2018, створена LarueLawton (обговорення • внесок)
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.
