"Foamy" Espresso

by Jason Duncan

Oct 24, 2011

Every so often, we get an espresso that seems extra "foamy" during extraction.  My first assumption would be that it is pretty new and it is extra gas escaping but some of the espresso in question is 7 or so days off the roaster.  

 

So, I tried updosing, low dosing, tighter grinder, looser grind, and everything else I can do. Anyone have this issue?  I thought maybe temp (at a long shot) might be an issue but I switched to a different coffee and it was fine...

 

Love to hear your thoughts..

 

Load Previous Replies
  • up

    Brady

    When this happens, is it a random shot after seeing several "normal" extractions, or is it the whole bag?

    Oct 24, 2011

  • up

    Jason Haeger

    More info is needed.  What's the coffee?  Is it a fresh crop?  What is the roasting style?  Do other coffees from the same company exhibit a similar effect in the portafilter?

    Oct 25, 2011

  • up

    Johny Morrisson

    Carbon dioxide gets trapped in the coffee beans during the roasting process. So freshly roasted coffee beans give a shot of espresso that is too foamy. And it gets dispersed in the environment with time.

    If you buy freshly roasted coffee beans from a local roaster, then the layer of foam will be very thick on your shot. So, it’s recommended to let them sit for at least 4 to 5 days before using them.

    Conversely, if the coffee beans you are using are very old, there will be no crema over your shot, which is also not a good sign.

    There are also some other factors that make the shot too foamy. Read this article, it might help you.

    Sep 8, 2022