I recently started a new barista job and they are using an Aetoria fully automatic. Anytime I pull a shot the creama comes out bubbly and thin. It also dissapates in about 1 - 2 seconds.
I know this is wrong but im not sure what could be causing it
Read more…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
Read more…James Hoffman says "crema is rubbish." What do you guys think? I think since it is James, we ought to seriously consider what he is saying and judge it based on the results. His controversial video has been out for some time now (i don't think I saw
Read more…In his first video blog, Jim Hoffman tells us what he thinks about crema. http://tinyurl.com/j7crema Has anyone else tried something similar? It reminds me of the french press method that Mark Prince has been advocating as of late, which I have bee
Read more…Don't get me wrong, syrups are for the cosmetic connoisseur but when I have to, I like to have my espresso pulled straight into the syrup of choice instead of pouring the espresso from the shot cups and then into the cup with the syrup, but I find th
Read more…As I've come to learn, it's a common practice to age (let rest for a certain period of time) an espresso to allow the crema and, to some extent, flavor develop to their full potential. Obviously, freshness is always a priority when it comes to coffee
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