Hi guys,
In need of a bit of advice seeing as I'm still pretty green! When I'm making americanos/long blacks in the cafe, the crema in the ceramic cups is terrible but really nice in the take away cups.
Espressos looking good too, nice red/brown crema, but in the 6 or 12oz ceramics, very thin, burnt looking, and lasts only few seconds
I'm thinking its the machines tap water temperature being too high maybe?? but wouldn't that mean the take away cups should also have bad crema or is the t/a cup lowering the temp somehow???
Any thoughts or tip would be fantastic oh wise coffee gurus!
Cheer
Paul
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