Effect of Crema Coffee Oil on Coffee pattern
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
Generally speaking, coffee flowers choose coffee beans with a roasting degree of more than 2 explosion, which is what we often call deep roasting.
The best drawing time should be between the 7th and 14th days of the baking date, and the amount of extraction powder is more than 18g.
The normal or slightly leaky extraction flow rate is because the deep baking degree of the oil secretes more, and the smoothness of the oil is what we want.
The dissipation of 2 carbon oxide after 7 days of baking makes the resistance, espresso density, support force ideal and consistent during flower drawing.
The amount of powder above 18g is enough to provide sufficient support and concentration.
Today, let's talk about the impact of Crema on flower pulling. In milk, the amount of coffee is the same as the quality of milk foam, using different coffee beans.
One is to choose deep-roasted coffee beans, the color of Crema will be darker and thicker. Relatively speaking, if it is used to pull flowers, the color contrast of the pattern will be very obvious and clear.
The other is medium-light roasted coffee beans, the Crema color will be lighter and thinner. If it is used to pull flowers, the pattern will be blurred and the lines will not be clear enough.
So Crema is actually an important factor in flower drawing, but it is only discussed from the point of view of flower drawing.
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