If coffee roasteries could develop a decaffination process that would preserve the taste of the individual beans 100% (or even 90%), I'd drink decaf exclusively.
I don't actually want the bloody stimulant effects. I just want the tasty brown drink.
If coffee roasteries could develop a decaffination process that would preserve the taste of the individual beans 100% (or even 90%), I'd drink decaf exclusively.
I don't actually want the bloody stimulant effects. I just want the tasty brown drink.