Ground the beans to medium-fine (Krups) at about 75-degrees with the Kambrook (cappuccino maker, manual).
The flavor is light but promising and makes a decent brew. I unfortunately prefer a deep caramel finish especially for my waking cup. We will try the entire line of Rocky Mountain. Maybe one of them will hit the spot, then we wouldn't have to keep carting in our beans from Oz.
I'm eyeing the Cordillera blend for our next experiment.
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