Thats different Marco , Not seen coffee with fresh ground black pepper on it before :)
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Thats different Marco , Not seen coffee with fresh ground black pepper on it before :)
All coffees that are the same vary between batches I find. Or I vary. One of the two.Quote:
Originally Posted by struth
Answer is dunno yet. Will spin some up in a bit. But it needs a few days to be at its best.
Don't be daft, it's baby sheep droppings!:DQuote:
Originally Posted by Audio Al
Marco.
Grinder set too tight but this still displays Kenyan Peaberry traits I like. With the grind set right I am sure it'll be better. In fact I know it will.
It has an almost fizzy effect on your tongue. A bit like that flavour is trying to dig into it. Hard to describe and almost unique. In fact I have had no other coffee that does it so maybe it is unique:D
There's almost a taste of liquorice and then you decide it isn't a taste of liquorice. Aniseed? Nope, not that either.
It's a complex coffee. I like Wogan's pricing and think this one is very, very good value.https://uploads.tapatalk-cdn.com/201...c4d5653416.jpg
Grind still slightly out.
https://uploads.tapatalk-cdn.com/201...725bf3a9bf.jpg
Local eating dive coffee.
Quite good.https://uploads.tapatalk-cdn.com/201...d56ca981a4.jpg
Not great but pass markshttps://uploads.tapatalk-cdn.com/201...f262783ad7.jpg
Much better, mate! That looks REAL, rather than 'dayglow' synthetic (I'm talking about the pic, not the quality of the coffee):cool:
Marco.
This morning's effort including horseradish mustard and cheddar toast.
Grind is now right.
https://uploads.tapatalk-cdn.com/201...7f71ab8b60.jpg
horseradish mustard and cheddar toast.
:eek: You put that lot through your grinder :eek: