Cubano's...to brew or not to brew???
Besides ruining a perfectly good espresso shot, is there any reason not to pour a raw sugar in with the grinds? Some coffee shops do it and some won't. My thinking is that as long as the sugar is sandwiched in between the grinds and not actually touching the screen, it shouldn't cause any damage to our holy La Marzocco. Thoughts?
Replies to This Discussion
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Permalink Reply by Jeff Givens on
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Sounds like a tasty drink, but it ain't a Cubano.
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Permalink Reply by Jason Haeger on
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Sounds like an espresso con panna
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Permalink Reply by Michael Anthony Lopez on
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oh yea, that's just not right :)
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