I'm trying to get my head around several parts of coffee making, and 1 of them is the importance or not of creama. Myself, I'm not particularly impressed with having creama on the top of my coffee , I just find the taste to be quite bitter, which I don't like.
So can you educate me about creama ?
I'm currently using a 3 cup bialletti, 6 cup bialletti and a 3(small) cup plunger.
So can you educate me about creama ?
I'm currently using a 3 cup bialletti, 6 cup bialletti and a 3(small) cup plunger.

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