Exploring Cuban Coffee: Part 2. The Sweetness Is The Thing
I present part two in our week-long study of Cuban Coffee… why it’s important that the espuma (I’m not making that word up) and coffee ratio be accurate.
Posted on August 25, 2011, in America, Foreigners and Their Affairs, Health, ScienceWerks, Supporters and Friends and tagged caffeine, cuban coffee, diabetes, sweet. Bookmark the permalink. Leave a comment.