I have a row of bottles at my work bench, filled with freshly roasted coffee beans of various origin, and biodynamic grape alcohol. They’ve been there since I moved, following a crazed trip to Peet’s for a half pound of decaf that quickly became a quest to try coffees from all producing continents.
What is surprising [...]
tincturing
degrees of coffee
June 11th, 2008 — , Natural Aromatics, cacao, cocoa nibs, coffee, tincturing from scentedwench @ The Scented Wench
