Hey, so, I'm working at a new cafe and Im playing around with the new espresso and Im finding that the crema in the espresso isn't very thick... making it difficult to make contrast with my latte art. I find that when I pull the shot longer there is more crema, but also borderline too much espresso. Im afraid of changing the taste of the drink. Can anyone suggest somethings, techniques, that I could try to help make a thicker, darker crema.
Cheers!
*With enough espresso... I will rule the world
Replies