測試一下...有需要的人可以在這邊留言給我
Corrigenda:1.Barista Guild of America (Forum): http://baristaguildofamerica.org2.SCAA Forums: http://forums.scaa.org/phpBB
BTW, you may like this blog:Chemically Imbalanced (espresso-jogged screeds), another terribly rich blog recommended by a geek @ptt.
The item Specialty Coffee Bulletin Boardin the list of links should be modified againbecause you might type a redundant h which makes the protocol become hhttp.
Thanks!
舊的計數器壞掉了... 真讓人難過 嗚嗚嗚
Great. Eventually a new article appears after seven months.
BTW, badtiger is running at least two blogs:badtiger@yahoo!myblog,badtiger@blogspot, andtalkaboutcoffee@blogspot.FYI.
很棒的精神烘豆子好像作菜,煮咖啡好像煲湯烹調的世界,有時不可以量化表現火候,只看碼錶計時的話,必死無疑作菜的人,講求菜的風味,而非定味餐廳換了廚師,為何一吃就會感覺但是百年老店的風味却能延續,因為傳承靠的是舌頭,而不是機器
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The fact that ___ and ___ show up together may be significant, but it could also be an innocent coincidence.
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測試一下...
有需要的人可以在這邊留言給我
Corrigenda:
1.Barista Guild of America (Forum): http://baristaguildofamerica.org
2.SCAA Forums: http://forums.scaa.org/phpBB
BTW, you may like this blog:
Chemically Imbalanced (espresso-jogged screeds), another terribly rich blog recommended by a geek @ptt.
The item Specialty Coffee Bulletin Board
in the list of links should be modified again
because you might type a redundant h
which makes the protocol become hhttp.
Thanks!
舊的計數器壞掉了... 真讓人難過 嗚嗚嗚
Great. Eventually a new article appears after seven months.
BTW, badtiger is running at least two blogs:
badtiger@yahoo!myblog,
badtiger@blogspot, and
talkaboutcoffee@blogspot.
FYI.
很棒的精神
烘豆子好像作菜,煮咖啡好像煲湯
烹調的世界,有時不可以量化表現
火候,只看碼錶計時的話,必死無疑
作菜的人,講求菜的風味,而非定味
餐廳換了廚師,為何一吃就會感覺
但是百年老店的風味却能延續,
因為傳承靠的是舌頭,而不是機器
Post a Comment