COLD BREW!!!!! Even Folgers is palatable when cold brewed. The heat leeches out acids and tannin’s from the coffee that make it bitter. You can achieve a smoother coffee when cooked at the correct temperature but you’re looking at an expensive machine that will temperature control that precisely. Cold-brew is a much cheaper solution. Also, green coffee is pretty good brewed either way but it’s much more expensive due to shelf life.
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I’ve recently bought enough espresso equipment to realize that I have a real problem. The only other way to spend more money on drug paraphernalia is to home-brew. And after 30-40 bad no good awful shots, I’ve finally gotten the art of really honing in and extracting the coffee. All those flavors—chocolate, cherries, honey—are there genuinely with about an 80% hit rate.
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