تاريخ مراجعات: «Why Translation Can Be Hard»

٢١ سبتمبر ٢٠٢٥

• الحاليالسابق ١٢:٥٥١٢:٥٥، ٢١ سبتمبر ٢٠٢٥‏ BeauChaves نقاش مساهمات‏ ٥٬٢٢٦ بايت +٥٬٢٢٦‏ أنشأ الصفحة ب'The most measurable extract in espresso coffee is the "crema". Crema is the reddish foam that you will observe deepl translator download afloat furthermore the tea. It is a mixture of natural components oils, proteins and sugar, present from the coffee scenery. The crema combined with the caffeine within the natural coffee produces a thick syrupy liquid in the area rich, brimming with divine odour, and great to liking. Usually, it takes a barista about 30 seconds t...'