[quote name='OldGit' post='153000' date='Mar 7 2008, 12:24 PM']2 Brew a top notch coffee. I like Rossa beans ground fine for an espresso machine. Two shots through a Briel Duo coffee maker, each shot should just fill a small espresso cup. Pour that into a warmed mug with a widish mouth. I like the Portmeirion Flower series. The clay is just the right thickness and it has a pleasing, chunky, feel to it. Tall narrow mugs are Ok too but that affects the crema...
Using semi skimmed fresh and cold milk, in a Turkish coffee maker jug, bring up to about 125 degrees with teh milk heater wand and tap the jug on the work surface a few times to settle it before pouring. The amount of air/steam you blend in is down to taste but I like a thick "Starbucks" top on my coffee rather than a traditional South Wales Italian Cafe thin and milky latte ... Bring that to your work area and drink a few mouthfuls whilst you mentally prepare yourself for steps 3 and 4.
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I forgot to mention to you that my Clark Kent's job is making coffee in COSTA Coffee
if you will find the pickguard I would be interested as I want to modded the squier as cheap as possible! for now the costs are:
30 for bass
10 for pickup hah
want to change pickguard (black or tort like your basses)
probably bridge.
cheap as chips haha!
should name it cheapy lane!