The Kenya from Mocca roastery proved to be very nice just like Joar promised. I took some pictures this morning of the double espresso I made.
3 days since roasting, 1.5 oz, 22 secs, even extraction and lots of that characteristic kenya flavor, sort of wine-like with hints of berries (solbær). I am surprised that it produces this amount of crema.
Beautiful day today, and I guess I "should have been out in the slopes skiing", but I would rather like to stay inside and read and surf the web. 2/29/2004 01:34:00 PM