lol, the things people buy.

I am only glad that such an apparatus is available for those who want and need one.

The smell of chocolate without the chocolate... for those who enjoy tormenting themselves. :yeah:

Another Danoz Direct product, or was that Innovations, both crap!:oops::down:

oh **** off, just grow a pair, put the grounds in the cup, add hot water and wait 5 minutes, the grounds will settle on the bottam and you can drink.

Disolving coffee is like an abstanining prostitute, expensive and **** you in a way that you dont want.

I'm with you. Tea has all the caffeine and at least tastes good.

Depends on the way of making your coffee. Normal brewing (regular coffee machine) is washing out not only the good, tasting, wanted stuff, but much crap, too, and then it washes the already worn out powder again and again.

Terrible!

Different is Espresso, then. A correctly brewed Espresso, on the other hand, takes out all the tasty ingredients and the aromatic oils, but leaves the bitter things in the powder. That's why the recipe for making Espresso is not free for endless variation, but the correct way must be followed relatively closely. It is smaller, hotter, tastes a billion times more aromatic than normally brewed coffee, but has around one third coffein less. That'S why you can serve it even later in the evening without steeling people's sleep.

Let's make Espresso the Vulcan way:

From INEI - Instituto Nazionale Espresso Italiano :D, the official recommendation of how to make the perfect Espresso. I do, roughly, like this, with a simple machine (no automatic monster), and I confirm it is a fully satisfying way of getting your tongue happy.


• Millilitres in the cup (including foam) 25 ml ± 2,5


http://www.espressoitaliano.org/doc/EIC%20-%20Eng%20-%20LQ.pdf :D

Tea: sometimes. Darjeeling, Roiboosch, Japanese Green Tea.