Quite a lot of information about different indian coffees, and about espresso. I hope I get the chance to taste the malabar gold espresso sometime. I've been experimenting with some all indian blends myself, but they haven't been noteworthy. I tried a blend with monsooned malabar as base, bababudan as filler and some robusta to top it. I was surprised to find it a bit flat and boring in a cappuccino. Definitely needs some spice and/or punch. 9/29/2003 11:26:00 PM
