|What? No sugar? No milk?
No, it’s very Norwegian, you know.
(Taken from a Norwegian coffee magazine)
It took time. It didn’t happen overnight.
In 2011, after I traveled to Ethiopia, we transitioned to black coffee with a bit of raw sugar.
And now it’s only the real thing for us. No extras when it comes to a regular cup of coffee. Just quality beans, clean, cool water, and good equipment.
How do you take your coffee?
I recently read an Alton Brown article on coffee that I found interesting, and thought I would share it here.