R.I.P. the Ristretto - Page 7

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dominico
Team HB
Posts: 2007
Joined: 9 years ago

#61: Post by dominico »

Marcelnl wrote:I always saw my Italian colleagues being puzzled when I did not take sugar in my doubles (usually ristretto's which also appeared non standard). The amount of sugar they took varied from a teaspoon to a truckload :lol:
I agree there is quite a variation to sugar use in coffee in Italy; I'm just stating I know quite a few that take theirs without; I was first inspired to quit the sugar in my coffee from them.
https://bit.ly/3N1bhPR
Il caffè è un piacere, se non è buono che piacere è?
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