Jan 3, 2014 · There was a coffee blogger who did a crema skimming experiment and preferred the result without crema - the crema itself was bitter. The oils present tend to harbor a lot of undesirable bitter aromatics that are not present in the liquid. I've tasted crema myself and am inclined to agree that while good crema tends to indicate good espresso, it ...

Nov 3, 2022 · There IS crema visible on both halves of that split. The reason there's so little probably has to do with the age of the coffee, and a very small amount to do with the speed of the shot. I think you'd have enough crema there to do small drink latte art, etc, but it doesn't look like what you're likely to be happiest with as a shot, itself.

Jul 19, 2012 · It is considered desirable because CO2 in roasted coffee diminishes with time. So it is a good indicator of freshness. If you're buying preground coffee crema is unlikely in any real way. Secondly - you need a reasonably good espresso to get a stable foam. A very fast, thin pour will produce a very unstable crema as will an overly tight ristretto.

Jul 3, 2022 · Crema is mostly from the coffee releasing C02 in the brewing process . If you don't like crema don't get fresh beans or wait two weeks after the roast date. Fresh beans have more CO2 than beans that have sat for a while. Look for lighter roasts as …

This, crema is CO2 with fines suspended in them. I've also noticed that crema varies on the type of processing used. The most crema I've ever seen was on a pretty light roast monsooned malabarl. Because of the processing you get a lot more fines and the crema is fat and juicy. Wish I could say the same about the coffee.

Sep 20, 2021 · Fresher coffee, more blooming. Crema is the same thing, but due to exceptionally high pressure of espresso machines it's more an emulsification trapping lots of tiny bubbles of CO2 that makes a silky foam on top. It's a by-product of espresso and looks nice and is important in making nice latte art.

700 votes, 92 comments. 1.7M subscribers in the Coffee community. /r/Coffee is back - for now - and talking about itself, in addition to coffee. ... Then pour into cup/mug and add milk, a lot of crema left behind in to shot glass and coffee is less bitter compared with when espresso brewed directly into cup and milk added.

Jan 4, 2019 · If you're looking for the latest news and advice on being a barista, then this is the place for you! We'll keep you up-to-date on all the latest trends and tips so that you can be the best barista possible. Whether you're just starting out or you've been making coffee for years, we've got something for everyone.

Jul 12, 2019 · Posted by u/[Deleted Account] - 6 votes and 9 comments

May 16, 2020 · crema is more an indication of the freshness of the bean, the quality of the grinder and espresso machine. The other thing is that Robusta coffee produces a lot of crema, but most do not prefer the flavor of that type of coffee.