Third Time Lucky Coffee Visit – Speciality Coffee
To start, I had a Flat-white coffee served with the house coffee blend. (a mix of different origins); milk was silky and not too hot, and the coffee has given notes of cocoa, and enough bitterness to please the local palate.
Continue reading “Third Time Lucky – Speciality Coffee – South Australia”
As I have been showing in some posts before there are different ways of brew and extract flavors from the ground coffee beans. Many of those techniques are relegate to regional areas and some others are internationally recognized and used from professional and none. One of the popular trends is Pour over Coffee technique originally created in Germany from Melitta Benz in 1908 and consequently adopted in the late 1930’s in Japan. Now available in many cafe and coffee roastery all over the planet. Continue reading “Pour over – Fascinating coffee brewing Techique”