Ten things you must know about coffee bean fat crema _ recommended for oily coffee beans

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Ten things you need to know about crema

● 1. What is grease crema?

The espresso machine extracts the greasy top layer of espresso (the top layer in figure 1)

● 2. What is the principle of grease crema?

To put it simply, in the high-pressure and high-temperature extraction environment, the carbon dioxide in the beans is forced into the coffee oil (figure 2).

But the above is a simplified statement, a little more accurate, and take a look at what Scientific Man magazine says:

The film formed by surfactant surrounds very small carbon dioxide and water vapor bubbles. Crema also contains emulsified fat, which contains the main aromatic components.

● 3. Can I cook fat crema at home?

Only the espresso machine can cook a fuller crema, and other equipment include: [household equipment such as hand flushing, siphon, French pressure, etc.]

However, a few equipment such as mocha kettle and Philharmonic pressure with pressure valve can cook a little crema, but if compared with the crema standard of Espresso machine, it is obviously much thinner.

● 4. Does grease crema have a great influence on espresso?

Moderate crema is definitely one of the important standards for espresso to taste good. On the one hand, crema can cover aromatic gases, so it has an impact on the complexity of aroma; on the other hand, crema will bring a thick and thick taste, which can be said to be a unique feature of espresso.

● 5. Does espresso with a lot of fat crema mean it tastes good?

Grease crema will appear in the correct espresso machine operation, but [rotten beans can also boil out crema, so having crema does not mean it is absolutely delicious], do not believe in crema.

In the process of espresso extraction, the extraction time greatly affects the taste, 2 seconds more extraction may be completely destroyed, in order to extract a little more crema to cause mixed taste bitterness is also very possible, so more crema does not mean better.

● 6. Does grease crema have to be red? Other colors mean bad?

Some people think that crema other than Chu Hong is bad, mainly because the traditional espresso beans are all deep-baked, so the color of crema is darker.

But at present, the baking degree of espresso beans used by many stores is different, and there are many medium-baked or even light-baked beans. [it is normal for crema to show a light golden yellow], which does not mean that it is not good or bad espresso.

● 7. Must be very fresh beans to have a lot of fat crema?

In the case of ultra-deep baking of beans in traditional espresso, the exhaust capacity of beans is super large, so the production of crema will be weakened after more than 10 days.

However, at present, many stores like to use the medium and deep baking degree, espresso beans to [20-30 days or so boiled still have a lot of crema], and even the extraction quality is better.

Is ● 8 oil crema the source of aroma? Do Mocha Pot and Philharmonic pressure want to pursue crema?

It is true that crema can preserve complex aromas, but this is in the environment of espresso machines

Mocha pot or Philharmonic pressure due to lack of pressure, the quenched crema is very thin and fragile, even if it appears, it dissipates quickly, and the aroma is still floating in the air, so the value of crema is relatively small. And sometimes in order to extract crema to adjust the dose or grinding, out of the cup is too bitter or disrupt the balance, then put the cart before the horse. [it's better to trust your tongue than to pursue crema]

● 9. Is grease crema related to flower pulling?

Crema is an absolutely necessary condition for flower drawing, especially complex patterns require fully structured and thick crema, but don't forget that too much crema doesn't mean it tastes better.

Therefore, it is absolutely a master to have delicious crema with beautiful flowers, but it is not a good thing to choose too many crema but bad beans, or to extract too much crema to cause bitterness.

● 10. Does it mean that the quality of coffee is better if the fat crema lasts for a long time?

Crema can be said to be a layer of coffee oil bubbles, which dissipates very easily, so it doesn't seem to make any sense to force him not to dissipate, as long as he doesn't disperse within a few minutes after serving the cup and drinking it in front of you.

In general, espresso is a drink that should be finished as soon as possible, for one thing, the temperature drops quickly when serving small portions, and secondly, the fragrant gas dissipates very quickly, so it is recommended that you finish it as soon as possible.

Brand recommendation of coffee beans with lots of ● oil

Located in Dongshankou, Yuexiu District, Guangzhou, Qianjie Coffee freshly roasted Italian blended coffee beans are fully guaranteed in brand and quality, and the amount of fat is good, so it is suitable for making fancy coffee and lace coffee. And more importantly, the performance-to-price ratio is extremely high. Take the commercially recommended style of commercial blended coffee beans as an example, a pack of 454 grams, the price is only about 60 yuan. According to the calculation of 10 grams of powder for a single cup of espresso, a packet can make 45 cups of coffee, which costs less than 1.5 yuan per cup. Even if you use two heads per cup of espresso and 20 grams of powder per serving, the price of a cup of double espresso concentrate is no more than 3 yuan. Compared with the price of hundreds of yuan a pack sold by a well-known brand, it can be described as a conscience recommendation.

Qianjie coffee: Guangzhou bakery, the store is small but a variety of beans, you can find a variety of unknown beans, but also provide online store services. Https://shop104210103.taobao.com