Slashfood http://www.slashfood.com Slashfood http://www.blogsmithmedia.com/www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2012 Weblogs, Inc. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/A Macchiato by Any Other Namehttp://www.slashfood.com/2010/04/28/a-macchiato-by-any-other-name/http://www.slashfood.com/2010/04/28/a-macchiato-by-any-other-name/http://www.slashfood.com/2010/04/28/a-macchiato-by-any-other-name/#commentsFiled under: ,

Photo: McPig, Flickr


Coffee can be confusing: How come when you order a macchiato at a shop adorned with that ubiquitous green mermaid, the drink comes out as a tall, steaming cup of foamed, caramel-latticed milk kissed with just a hint of espresso and vanilla -- while at some other boutique cafes it arrives in a doll-house-sized demitasse?

It's all about vocabulary.

Didn't think you'd actually have to learn Italian in order to order a coffee? Well don't worry -- just one word can unravel the macchiato mystery once and for all.

Read on after the jump to find out more about macchiatos.

Continue reading A Macchiato by Any Other Name

Permalink | Email this | Comments

]]>espresso macchiatolattelatte macchiatomacchiatoErin MeisterWed, 28 Apr 2010 15:00:00 ESTMeet Your Australian Coffee Mates: Flat, White, Skinny and Morehttp://www.slashfood.com/2010/04/21/meet-your-australian-coffee-mates-flat-white-skinny-and-more/http://www.slashfood.com/2010/04/21/meet-your-australian-coffee-mates-flat-white-skinny-and-more/http://www.slashfood.com/2010/04/21/meet-your-australian-coffee-mates-flat-white-skinny-and-more/#commentsFiled under:

Getty Images

Plenty of places consider themselves coffee-centric, but few with the passion, conviction and seemingly quirky drinks of Australia. (Of course, they may just seem quirky because we're so busy with our Caramel Macchiatos.) The coffee culture of Australia and neighboring New Zealand, driven by waves of Italian immigrants that have historically settled in the region, are widely considered light-years ahead of the relatively fledgling one in the States, but what makes them so different from us?

Find out how we differ from our friends Down Under after the jump.

Continue reading Meet Your Australian Coffee Mates: Flat, White, Skinny and More

Permalink | Email this | Comments

]]>australian coffeecappuccinocoffeeespressoespresso drinkslatteErin MeisterWed, 21 Apr 2010 11:00:00 ESTStoked about Stōk?http://www.slashfood.com/2010/04/14/stoked-about-st-k/http://www.slashfood.com/2010/04/14/stoked-about-st-k/http://www.slashfood.com/2010/04/14/stoked-about-st-k/#commentsFiled under: ,

Photo: Amazon.com

Is coffee just a caffeine-delivery system?

It seems like the folks behind Stōk "black coffee shots" think so: Packaged like individual creamers and smothered in warnings blaring "Limit 2/day" and "Not for those under 18, pregnant or caffeine sensitive," these little jolts are designed to get dumped into a cup of convenience-store coffee.

Of course, no one who drinks convenience-store coffee is doing so because it tastes great -- they're looking for something to stave off that highway hypnosis. But do these "shots" go too far?

Continue reading Stoked about Stōk?

Permalink | Email this | Comments

]]>caffeinecoffeecoffee shotfeaturedstokErin MeisterWed, 14 Apr 2010 15:00:00 ESTBuzz with a Side of Fizz: Coffee Sodahttp://www.slashfood.com/2010/04/06/buzz-with-a-side-of-fizz-coffee-soda/http://www.slashfood.com/2010/04/06/buzz-with-a-side-of-fizz-coffee-soda/http://www.slashfood.com/2010/04/06/buzz-with-a-side-of-fizz-coffee-soda/#commentsFiled under: ,

Photo: Laughing Squid, Flickr

If coffee beer sounded like a paradox (a stimulant and a depressant, all in one!), then coffee soda might be overkill. Wouldn't it be a sugar-caffeine rush just waiting to push your heart into overdrive?

But believe it or not, coffee sodas have existed at least since the late 19th century, when Manhattan Special released its Espresso Coffee Soda -- a blend that includes brewed coffee and pure cane sugar. (It's also available as a "diet" drink, made with NutraSweet, and in caffeinated or decaffeinated versions.) The dark-as-night brew is still commonly found in bodega coolers today, sipped by both staunch devotees and those trying to quickly (and probably unsuccessfully) recover from a night of revelry.

Read more about coffee sodas after the jump.

Continue reading Buzz with a Side of Fizz: Coffee Soda

Permalink | Email this | Comments

]]>coffeecoffee sodafeaturedmanhattan specialsodaErin MeisterTue, 06 Apr 2010 11:00:00 ESTBeer and Coffee: Together at Last?http://www.slashfood.com/2010/03/30/beer-and-coffee-together-at-last/http://www.slashfood.com/2010/03/30/beer-and-coffee-together-at-last/http://www.slashfood.com/2010/03/30/beer-and-coffee-together-at-last/#commentsFiled under: ,

Photo: familynight, Flickr

Coffee beer: blasphemy for lovers of both brews, or a delicious paradox? The combination of stimulant (caffeine) and depressant (a frosty mug of suds) might sound like a weird contradiction, but au contraire -- one sip may convince you they were made for each other.

After all, why should whiskey and sambuca have all the fun when it comes to coffee?

Read more about coffee beers after the jump.

Continue reading Beer and Coffee: Together at Last?

Permalink | Email this | Comments

]]>beercoffee beercoffee stoutErin MeisterTue, 30 Mar 2010 13:00:00 ESTFight Rainy-Day Blues with Chicory Coffeehttp://www.slashfood.com/2010/03/23/fight-rainy-day-blues-with-chicory-coffee/http://www.slashfood.com/2010/03/23/fight-rainy-day-blues-with-chicory-coffee/http://www.slashfood.com/2010/03/23/fight-rainy-day-blues-with-chicory-coffee/#commentsFiled under:

Photo: mharvey.nyc, Flickr

Spring rains got you down? Need a little extra oomph in your coffee, but without all the frou-frou vanilla or hazelnut syrup? Maybe it's time for some dark-as-night, rich chicory coffee -- that should cut right through those low-hanging clouds.

Chicory, a member of the endive family (I know, right?), has long been used as an additive or even a substitute for coffee. When baked or cooked, the chicory's roots take on a dark-chocolaty bitterness not unlike darker-roasted coffee -- very handy during hard times like the Great Depression, when coffee was an out-of-reach luxury for many Americans. Although it isn't caffeinated, chicory's roots (and edible leaves) can be potent enough to snap unsuspecting taste buds to attention, and because the roasted root is more water soluble than ground coffee beans, the resulting brew tends to be quite a bit thicker than your average cup of joe.

How do you make chicory coffee? Read on after the jump to find out.

Continue reading Fight Rainy-Day Blues with Chicory Coffee

Permalink | Email this | Comments

]]>cafe du mondechicorychicory coffeecoffeemeisterErin MeisterTue, 23 Mar 2010 15:00:00 ESTTop o' the Coffee Pot to Youhttp://www.slashfood.com/2010/03/17/top-o-the-coffee-pot-to-you/http://www.slashfood.com/2010/03/17/top-o-the-coffee-pot-to-you/http://www.slashfood.com/2010/03/17/top-o-the-coffee-pot-to-you/#commentsFiled under: , ,

Photo: Fernando.S, Flickr

Forget the green beer -- everybody knows that Irish coffee is a much better way to wash down the St. Pat's soda bread and corned beef, right?

At least, as the legend goes, some weary American travelers thought so in 1952, when a bartender in the Shannon Airport whipped up the concoction to warm them after a hard day of difficult wintertime flight. The drink allegedly made its way back stateside through San Francisco's Buena Vista Cafe, which still touts it as a specialty of the house.

For starters, the coffee's got to be good. Don't bother ordering one at your run-of-the-mill faux-Irish corner pub -- stick to eateries and bars that you know pride themselves on good coffee. Second, if you're going green for the holiday, you may as well specifically ask for an Irish whiskey -- I go for Powers, but Bushmills also fits the bill. (Of course, what happens outside of St. Patrick's Day stays outside of St. Patrick's Day...)

But what makes the perfect Irish coffee? Read on after the jump to find out.

Continue reading Top o' the Coffee Pot to You

Permalink | Email this | Comments

]]>buena vista cafecoffeecoffee cocktailsIrish coffeeErin MeisterWed, 17 Mar 2010 11:00:00 ESTDo Multiple Roasters Give Coffee Houses Too Much Variety?http://www.slashfood.com/2010/03/10/do-multiple-roasters-give-coffee-houses-too-much-variety/http://www.slashfood.com/2010/03/10/do-multiple-roasters-give-coffee-houses-too-much-variety/http://www.slashfood.com/2010/03/10/do-multiple-roasters-give-coffee-houses-too-much-variety/#commentsFiled under: ,

coffee beansPhoto: sean dreilinger, Flickr

What if walking into a coffee shop were more like stepping into your local wine store? Imagine if you could peruse brews from different regions, processed and prepared by different growers and roasters -- just as you can scan the bottles for a spicy Spanish red or a crisp French Riesling. Would you feel empowered or overwhelmed?

Some boutique coffee shops are banking on the idea that more is more, with cafe owners adopting almost a curator's eye toward the caffeinated offerings. But is this a passing fad or the next wave in coffee connoisseurship?

Read on after the jump to hear what some coffee people think.

Continue reading Do Multiple Roasters Give Coffee Houses Too Much Variety?

Permalink | Email this | Comments

]]>coffeecoffee beanscoffee shopcoffee trendsCoffeeBeansCoffeeShopfeaturedErin MeisterWed, 10 Mar 2010 11:00:00 ESTCooking with Coffeehttp://www.slashfood.com/2010/03/02/cooking-with-coffee/http://www.slashfood.com/2010/03/02/cooking-with-coffee/http://www.slashfood.com/2010/03/02/cooking-with-coffee/#commentsFiled under: ,

Coffee BBQ Sauce. Photo: ineedcoffee/coffeehero, Flickr

Who ever said coffee should be restricted to bleary mornings and lingering after-dinner drinks? Whipping up some caffeinated dishes with java gives the bean a starring role.

Read on after the jump for ideas to help put coffee on your plate.

Continue reading Cooking with Coffee

Permalink | Email this | Comments

]]>coffeecoffee recipescooking with coffeeerin meisterfeaturedjavaErin MeisterTue, 02 Mar 2010 11:00:00 ESTThe Cleverest Coffee Makerhttp://www.slashfood.com/2010/02/23/the-cleverest-coffee-maker/http://www.slashfood.com/2010/02/23/the-cleverest-coffee-maker/http://www.slashfood.com/2010/02/23/the-cleverest-coffee-maker/#commentsFiled under: , ,

Photo: jakeleifer, Flickr

It seems like new coffee brewers are being unveiled all the time. Between Clover machines, Japanese siphon pots and hyper-exclusive Slayer espresso machine, it may appear that making coffee is only going to get more high-tech and complicated.

Don't worry -- we won't all necessarily need owners' manuals in order to brew a cup of joe. Sometimes the best methods and mechanisms are also the simplest. Enter the latest one-cup maker, aptly called the Clever Coffee Dripper -- a sort of hybrid between a Melitta cone and a French press.

Manufactured by a Taiwanese company known primarily for dreaming up new tea-brewing equipment, the Clever can create a sediment-free cup of coffee that still allows the beans' nuances to shine through. The grounds sit in a paper filter that's fit into the brewer (it takes standard No. 4 cones), and hot water is added directly to them, filling much of the basin. The coffee and water then typically steep for anywhere from two to four minutes, after which the liquid's drained through a small valve that opens once the brewer is placed on top of a cup or serving vessel.

Read more about the Clever Coffee Dripper after the jump.

Continue reading The Cleverest Coffee Maker

Permalink | Email this | Comments

]]>Clever Coffee DripperCleverCoffeeDrippercoffeecoffeemeistersingle-cup brewerErin MeisterTue, 23 Feb 2010 11:00:00 ESTIs Your Caffeine Addiction Your Parents' Fault?http://www.slashfood.com/2010/02/16/is-your-caffeine-addiction-your-parents-fault/http://www.slashfood.com/2010/02/16/is-your-caffeine-addiction-your-parents-fault/http://www.slashfood.com/2010/02/16/is-your-caffeine-addiction-your-parents-fault/#commentsFiled under: ,

Photo: Corbis


It's no secret that what our parents eat influences what we put on our own tables, for better or worse. If you grew up eating only American cheese, for instance, you might not be inclined to reach for Roquefort -- but if you were raised on Camembert, Kraft Singles might hold no special appeal.

The same probably goes for coffee -- what we experience as kids surrounded by coffee-drinking adults may color our taste for the stuff as grown-ups. But how hard are those habits to break?

Read on after the jump to find out.

Continue reading Is Your Caffeine Addiction Your Parents' Fault?

Permalink | Email this | Comments

]]>coffeecoffee habitscoffeemeisterErin MeisterTue, 16 Feb 2010 11:00:00 ESTCoffee and Art, or Coffee as Arthttp://www.slashfood.com/2010/02/09/coffee-and-art-or-coffee-as-art/http://www.slashfood.com/2010/02/09/coffee-and-art-or-coffee-as-art/http://www.slashfood.com/2010/02/09/coffee-and-art-or-coffee-as-art/#commentsFiled under: ,

Photo: Mykl Roventine, Flickr


Historically, coffee and art seem to be as linked as paint and paintbrushes. Controversial French writer Voltaire reportedly downed upwards of 50 cups of the stuff daily to get his creative juices flowing; the Impressionist painter Camille Pissarro thought his brewer was worthy of its own canvas; and even Bob Dylan has pleaded, in song, for "One More Cup of Coffee."

But what about coffee as art? Some painters are using their morning brew to do more than wake up. Thailand-based artist Pornchai Lertammasiri, for instance, mixes coffee with water to create beautiful, ethereal landscapes. Costa Rican artist Saul Bolaños uses finely ground beans for his photo-realistic prints that are actually brewable. (While there's no accounting for taste, I'm betting these don't turn out as well in the cup as in the frame.) Another painter, Godfrey Caleb, actually turned his back on a day job in pursuit of coffee as art and expression.

Continue reading Coffee and Art, or Coffee as Art

Permalink | Email this | Comments

]]>coffeecoffee artcoffeemeisterErin MeisterTue, 09 Feb 2010 14:00:00 ESTWho is Juan Valdez? The Coffeemeister Explainshttp://www.slashfood.com/2010/02/02/who-is-juan-valdez-the-coffeemeister-explains/http://www.slashfood.com/2010/02/02/who-is-juan-valdez-the-coffeemeister-explains/http://www.slashfood.com/2010/02/02/who-is-juan-valdez-the-coffeemeister-explains/#commentsFiled under: , ,

coffee beansJust-picked coffee berries. Photo: jakeliefer, Flickr


Everybody recognizes his trademark hat and bushy mustache, but is Colombian coffee's most beloved mascot man, myth or legend?

While the name "Juan Valdez" may be relatively common in Latin America, the idol we know and love is actually the java equivalent of Paul Bunyan (joined by a donkey named Conchita instead of Babe the blue ox). That's right -- Señor Valdez is the long-standing mascot of the National Federation of Coffee Growers of Colombia, whom he has represented since being developed by an advertising firm in 1959.

Read more about the world's favorite coffee farmer after the jump.

Continue reading Who is Juan Valdez? The Coffeemeister Explains

Permalink | Email this | Comments

]]>coffeemeistercolumbian coffeeColumbianCoffeejuan valdezJuanValdezErin MeisterTue, 02 Feb 2010 13:00:00 ESTMilk and Coffee: A Match Made in Historyhttp://www.slashfood.com/2010/01/26/milk-and-coffee-a-match-made-in-history/http://www.slashfood.com/2010/01/26/milk-and-coffee-a-match-made-in-history/http://www.slashfood.com/2010/01/26/milk-and-coffee-a-match-made-in-history/#commentsFiled under:

Photo: Chaval Brasil, flickr


Enjoy a little moo juice in your coffee? Yeah, so does much of the rest of the world. But when did we all start making that delicious black liquid brown?

According to the (amazing, and available for free download) 1922 volume "All About Coffee" by William H. Ukers, it was a Dutch ambassador in 1660 who first had the bright idea to mix nature's liquid candy with the life-giving elixir we know as a cuppa joe. French doctors did one better 15 years later, when they started prescribing the following combination as medicinal: "Place on the fire a bowl of milk. When it begins to rise, throw in to it a bowl of powdered coffee, [and] a bowl of moist sugar, and let it boil for some time."

Okay, that actually sounds kind of gross. But milk's natural sweetness remains the obvious counterpart to coffee's inherent (and, hopefully, pleasant) bitterness. Read on after the jump for some other international historical takes on the light-two-sugars revolution.

Continue reading Milk and Coffee: A Match Made in History

Permalink | Email this | Comments

]]>coffee and milkcoffee historymilkmilk and coffeeErin MeisterTue, 26 Jan 2010 15:00:00 ESTThe Truth About Coffee Lovers' Heartburn Heartachehttp://www.slashfood.com/2010/01/19/the-truth-about-coffee-lovers-heartburn-heartache/http://www.slashfood.com/2010/01/19/the-truth-about-coffee-lovers-heartburn-heartache/http://www.slashfood.com/2010/01/19/the-truth-about-coffee-lovers-heartburn-heartache/#commentsFiled under: ,

Photo: bjdawes, flickr


Many a Tums commercial hangs on the notion that guzzling coffee is as bad for your reflux as downing an entire tub of pickles. But is it really the acid content that makes coffee sour your stomach?

Surprisingly, probably not. In terms of its pH, coffee actually scores lower than beer, soda and sparkling water. According to some charts, coffee falls roughly within the same range as foods we consider relatively belly-friendly, like pumpkin or figs.

So what's the deal with "acidity" and coffee? Keep reading after the jump to find out.

Continue reading The Truth About Coffee Lovers' Heartburn Heartache

Permalink | Email this | Comments

]]>acidity in coffeecoffeemeisterErin MeisterTue, 19 Jan 2010 14:00:00 ESTFlavored Coffee Imparts a Bad Flavorhttp://www.slashfood.com/2010/01/12/leaving-a-bad-flavor/http://www.slashfood.com/2010/01/12/leaving-a-bad-flavor/http://www.slashfood.com/2010/01/12/leaving-a-bad-flavor/#commentsFiled under:

How do they get those in there? Photo: Erin Meister.


There are some things in this world that were meant to taste like hazelnut. Actual hazelnuts, for instance, and also Aunt Sylvia's famous holiday pralines. Maybe even a hot cocoa or a cookie batter that has a dash of extract in it.

But what about coffee beans?

Flavored coffee is and will likely always be a loaded topic; It's often considered the final qualifier when separating the proverbial men from the boys of caffeinated beverages. "Is it really so bad?," you might ask yourself. "What's all the hubbub?"

Read on after the jump to find out.

Continue reading Flavored Coffee Imparts a Bad Flavor

Permalink | Email this | Comments

]]>coffeecoffee beansfeaturedflavorflavored coffeesyrupErin MeisterTue, 12 Jan 2010 15:00:00 ESTTu Vuó Fá l'Americano?, with the CoffeeMeisterhttp://www.slashfood.com/2010/01/05/tu-vuo-fa-lamericano-with-the-coffeemeister/http://www.slashfood.com/2010/01/05/tu-vuo-fa-lamericano-with-the-coffeemeister/http://www.slashfood.com/2010/01/05/tu-vuo-fa-lamericano-with-the-coffeemeister/#commentsFiled under:

caffe americanoMaking a caffè Americano. Photo: Erin Meister

They don't call them "G.I. Joe" for nothing: It's thanks to U.S. service people that we have one more delicious round in our catalog of caffeinated ammunition: caffè Americano.

During the Allied occupation of Italy in WWII, American soldiers would walk up to a counter and order a caffè, only to be somewhat alarmed by the dainty little espresso cups placed in front of them. You can almost hear the Yankee accents echoing off the walls of this or that bar in Rome: "You call this coffee? Where's the rest of it?!" It wasn't long before the Italian baristas realized that what the boys from the U.S. of A. really wanted was a larger, diluted beverage: By adding hot water to the usual espresso, they could more or less replicate the soldiers' traditional hot cup of "mud."

Today, caffè Americano lives on many stateside coffeeshop menus alongside the more conventional brewed coffee, largely as a matter of taste. Some imbibers see the hot, watered-down espresso as a very fresh alternative to the average filtered brew. Many prefer the flavor or the body of the more voluminous drink, while others bicker endlessly about which concoction has the most caffeine. (Answer: It kind of depends.)

Which do you prefer: caffè Americano or just a regular ol' cuppa joe? Tell us in the comments.

Erin Meister trains baristas for North Carolina-based Counter Culture Coffee and sporadically maintains the blog Meet the Press Pot from her home in New York City. This is part of a series for the caffeine-addicted.

Permalink | Email this | Comments

]]>americanocaffe americanocoffeecoffee historycoffeemeistererin meisteritalyErin MeisterTue, 05 Jan 2010 15:00:00 ESTSurfing the Caffeinated Web with the CoffeeMeisterhttp://www.slashfood.com/2009/12/29/surfing-the-caffeinated-web-with-the-coffeemeister/http://www.slashfood.com/2009/12/29/surfing-the-caffeinated-web-with-the-coffeemeister/http://www.slashfood.com/2009/12/29/surfing-the-caffeinated-web-with-the-coffeemeister/#commentsFiled under: ,

cup of coffeeCoffee and computers, together at last. Photo: Erin Meister.

Find yourself with some free time (i.e. can't pull yourself away from the Internet) during the long, slow afternoons between Christmas and New Year's? Yeah, me too: Sometimes it seems like the only thing I want to do when I'm not drinking coffee is scanning my coffee-related blogroll for something new and interesting. And you might be surprised how much new and interesting content there can be in the more caffeinated sectors of the virtual world.

Read on after the jump for a few of the CoffeeMeister's favorite Net spots for a good strong shot of joe.

Continue reading Surfing the Caffeinated Web with the CoffeeMeister

Permalink | Email this | Comments

]]>blogscoffeecoffee blogscoffeemeisterworld barista championErin MeisterTue, 29 Dec 2009 15:00:00 ESTLa Mano, or the Hand of the Barista, with the CoffeeMeisterhttp://www.slashfood.com/2009/12/22/la-mano-or-the-hand-of-the-barista-with-the-coffeemeister/http://www.slashfood.com/2009/12/22/la-mano-or-the-hand-of-the-barista-with-the-coffeemeister/http://www.slashfood.com/2009/12/22/la-mano-or-the-hand-of-the-barista-with-the-coffeemeister/#commentsFiled under:

Every barista relies on la mano. Photo: Wadem, Flickr.

We've come to the last of the "four Ms" needed to make everybody's favorite concentrated coffee kicker. And the last "M" is the romantic part, the human touch -- la mano, or the hand of the barista. Of course, as a professional barista trainer, I am inclined to think that this last "M" is the most important in the scheme of espresso-making. Call me biased, but seriously, you think this stuff is going to make itself?

The barista's role is perhaps more nuanced and significant even than it seems at first blush. For one thing, there's a good reason we're lumped in with all the fine-tuned mechanical details of the equipment and the blend: The barista is to be part artist, part machine. Just as la macchina is designed to the same thing every time you turn it on, so too should the barista be as consistent as possible. He or she should understand the "how" and "why" behind every step in the process -- from grinding to extracting to drinking.

A good barista can make delicious coffee; a great barista can explain how it came to be that way.

Continue reading La Mano, or the Hand of the Barista, with the CoffeeMeister

Permalink | Email this | Comments

]]>coffeecoffeemeisterespressoitalianErin MeisterTue, 22 Dec 2009 15:00:00 ESTLa Miscela, or the Espresso Blend, with the CoffeeMeisterhttp://www.slashfood.com/2009/12/15/la-miscela-or-the-espresso-blend-with-the-coffeemeister/http://www.slashfood.com/2009/12/15/la-miscela-or-the-espresso-blend-with-the-coffeemeister/http://www.slashfood.com/2009/12/15/la-miscela-or-the-espresso-blend-with-the-coffeemeister/#commentsFiled under: ,

coffee beansA blend of beans for espresso. Photo: Erin Meister.

Two down and two to go in our exploration of the Italian tradition of the "four Ms" of making espresso coffee. The third part of our list also happens to be my favorite: la miscela, or the espresso blend.

The word "espresso," contrary to relatively common belief, has almost nothing at all to do with the beans themselves, but rather the magically delicious elixir they produce when put through the process. You can actually toss any beans into il molino and extract them using la macchina and what you'll have is, by most definitions, espresso.

But that doesn't mean it's going to taste very good. Find out why after the jump.

Continue reading La Miscela, or the Espresso Blend, with the CoffeeMeister

Permalink | Email this | Comments

]]>americablendcoffeecoffeemeisterespressoespresso blendeuropeitalyla miscelaErin MeisterTue, 15 Dec 2009 15:00:00 EST