/ck/ - Food & Cooking

>>19311197
It’s good but his coffee takes time to be appreciated, it truly is a testament how complex his flavours are if compared to, say, the Italian blends I was used to drink which formed my palate.
Every time I make goffee it has a slightly different flavour, that’s why I drink 3 cups during the day: one during breakfast, one in the afternoon with a clean mouth and one at the end of the dinner.

So far the most pleasant goffees I had were had after dinner, because their flavour complemented the food I ate before.

Tonight I’m making low and slow pork spare ribs in the oven, rubbed with salt, pepper and sweet paprika, 3 cloves of garlic in the pan with fresh rosemary as aromas, then hasselback potatoes as side, simple made with EVO oil, salt, pepper and romesemary.

Pic very related.