Coffee in Brazil is always made fresh and, except at breakfast time, drunk jet black from demitasses first filled almost to the brim with the characteristic moist, soft coffee sugar of the country, which melts five times as fast as our hard granulated. For breakfast larger cups are used, and they're more than half filled with cream. This cafe con leite doesn't re-quire so much sugar as cafe preto-black coffee.
Bob BrownEvery time I get a bit worried about having made some second rate choices in life I go back and read about the Suffragettes or William Wilberforce, people who were "wrong" in their own time and think, ah well.
Bob Brown