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CZECH coffee site

The Greeks let the foam rise once,generally , and the Turks, Serbs , Romanians will let it rise up to 3 times...The Greeks use a light roast , the rest use a dark roast.
 
I didn't understand a word of that Language, but here is something I brought.

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Bill.....your google or BING translator should do a halfway decent job with their translators....Many people make those mills, some are better than others,the main complaint is the handles breaking...you need a superfine powder for good Greek, Turk and other coffees...
 
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