Hello everyone!
Just a quick update;
Got myself an old BM from a garage sale the other week and picked up a DMM today
I too have entered the world of Corretto roasting and am eager to start roasting with a little more hit than miss
Once again Im after some expert advice and again, on behalf dad who still refuses to drink any sort of coffee without sugar.
He has been using raw sugar to sweeten his coffee, but was wanting to ask you all if another type of sugar would be better suited to this.
Do other types (or brands even) of sugar do more sweetening and less flavouring than raw sugar?
Many thanks! [smiley=thumbsup.gif]
Just a quick update;
Got myself an old BM from a garage sale the other week and picked up a DMM today

I too have entered the world of Corretto roasting and am eager to start roasting with a little more hit than miss

Once again Im after some expert advice and again, on behalf dad who still refuses to drink any sort of coffee without sugar.
He has been using raw sugar to sweeten his coffee, but was wanting to ask you all if another type of sugar would be better suited to this.
Do other types (or brands even) of sugar do more sweetening and less flavouring than raw sugar?
Many thanks! [smiley=thumbsup.gif]
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