[Sca-cooks] coffee
Lawrence Bayne
shonsu_78 at yahoo.com
Mon Apr 24 12:06:41 PDT 2006
We make a brew at home that MOST of our friends find
too strong, but I always say if you can't float a fork
on top it's not done yet.
YIS
Lothar
--- Carole Smith <renaissancespirit2 at yahoo.com> wrote:
> It has been my experience that in European countries
> they normally serve coffee stronger than is the U.S.
> norm. Also, many years ago I had a friend from
> Beirut who referred to American coffee as brown
> water.
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