A wide cornucopia of flavorings
30 December 2009
Whos to say that the Capuchin monks didnt take imported chunks of ice from the frozen places near their cloisters and add shavings or chucks of mountain spring ice to their brewed coffee and milk for refreshment after vespers. We all know that ice has been around since the dawn of timeand coffee has been consumed in one form or another for thousands of years. Today the popular commercial espresso machine market demand dictates the addition of a blender, milk, ice and a wide cornucopia of flavorings. Even the espresso purist admits the demand for specialty coffee has grown to include espresso based drinks.