ESPRESSO CREMA
FELLOW BARISTA ,PLEASE ,HELP ME UNDERSTAND.
I PULL A WELL TAMPERED SHOT OF ESPRESSO THAT FLOWS LIKE HONEY INTO MY CUP ,TOP IT WITH HOT WATER TO MAKE AN AMERICANO ,ONLY FOR MY CREMA TO DISAPPEAR.
I HAVE USED OTHER COFFEE BEANS AND GOT THE OPPOSITE RESULTS.
WHEN MY CREMA DISAPPEARS IS IT A REFLECTION ON THE QUALITY(BAD) OF THE BEAN AND DOES THE LACK OF CREMA IN ANYWAY AFFECT THE TASTE OF COFFEE NEGATIVELY.
I HAVE TASTED BOTH RESULTS ONLY TO COME TO AN INCOCLUSIVE DIAGNOSIS IF YOU LIKE.
SHARP ,SHARP
I PULL A WELL TAMPERED SHOT OF ESPRESSO THAT FLOWS LIKE HONEY INTO MY CUP ,TOP IT WITH HOT WATER TO MAKE AN AMERICANO ,ONLY FOR MY CREMA TO DISAPPEAR.
I HAVE USED OTHER COFFEE BEANS AND GOT THE OPPOSITE RESULTS.
WHEN MY CREMA DISAPPEARS IS IT A REFLECTION ON THE QUALITY(BAD) OF THE BEAN AND DOES THE LACK OF CREMA IN ANYWAY AFFECT THE TASTE OF COFFEE NEGATIVELY.
I HAVE TASTED BOTH RESULTS ONLY TO COME TO AN INCOCLUSIVE DIAGNOSIS IF YOU LIKE.
SHARP ,SHARP
Replies to This Discussion
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Permalink Reply by Sandy Hon on
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Pour the water in the cup first. then add the espresso to the hot water.
the espresso will float on top of the hot water.
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Permalink Reply by Jason Dominy on
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I always pour the hot water in first, run the shots into the cup after. The crema stays intact, and you get that real good sweet taste sooner! You have to remember the crema is made of oils and emulsion, and doesn't like water very much, and will break up with real hot water.
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Permalink Reply by Denise Smith on
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see the posting "Americano - best taste?" on here for other comments on the same subject.
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