Yerba mate: coarse milling, radioactive green. 75°C water. No sugar; sometimes I add some peppermint, but that’s it.
Coffee, homemade: black, no sugar. Neither too strong nor too weak, at least for local standards.
Coffee, when going out: either cheap coffee with a small drop of milk, or a good espresso or machiato. In uni times I used to drink half-and-half, with cinnamon and brown sugar, but that’s because my former uni’s cafeteria’s coffee was awful.
I barely drink tea proper (Camelia sinensis), but I’m often drinking other teas - hibiscus, ginger, chamomile, peppermint.
Yerba mate: coarse milling, radioactive green. 75°C water. No sugar; sometimes I add some peppermint, but that’s it.
Coffee, homemade: black, no sugar. Neither too strong nor too weak, at least for local standards.
Coffee, when going out: either cheap coffee with a small drop of milk, or a good espresso or machiato. In uni times I used to drink half-and-half, with cinnamon and brown sugar, but that’s because my former uni’s cafeteria’s coffee was awful.
I barely drink tea proper (Camelia sinensis), but I’m often drinking other teas - hibiscus, ginger, chamomile, peppermint.