Is the more espresso oil the better? how to judge whether the espresso oil is good or bad?

What is Klima?

Crema is formed in the process of espresso extraction. In his book the Atlas of the Coffee World, James James Hoffmann explained that when water is under pressure, it dissolves more carbon dioxide, a gas produced in coffee beans during roasting. "when the boiling liquid returns to normal atmospheric pressure on the way back to the cup, the liquid can no longer retain all the gas, so it escapes from the solution in the form of countless tiny bubbles," he said. These bubbles are trapped in the coffee liquid and appear to be stable bubbles. "

Britta Folmer, author of Coffee Technology and Science, stresses that foam cannot be created without pressure because it "forces some of the carbon dioxide in coffee powder into the water phase and then slowly sucks it out of the water phase. After release, it will form a dense, stable grease along with some solids on the top of the drink. Pressure is essential for the use of standard cooking methods to form oils. "

Since high-pressure brewing methods such as espresso machine extraction are essential for the formation of grease scale, manual brewing methods (such as pouring or batch brewing) will not be able to produce grease.

What does CREMA tell us?

Crema can tell baristas a lot about their espresso and can affect how customers feel when drinking it.

Tim Sturk is director of coffee education at Cherry Coffee Training in the UK and a judge at the World Barista Championships. For him, Klima is also related to the freshness of coffee, but it is not the only factor in judging coffee.

He mentioned: "We have to make sure there is Klima, because it tells me that the coffee is fresh." [and] it is well extracted, and it tells us that baristas can control coffee. But experience tells me that with Klima alone, you can't really know the taste of coffee. You must still taste it. "

This means that although Klima can show freshness, it will eventually need to be tasted to determine the overall flavor of espresso. Stephen Moroni (Steven Moloney), who has won the Swedish World Barista Championships twice, agrees that Krima can show the freshness of coffee. In an article discussing the relationship between Klima and espresso, he revealed that "it has nothing to do with the taste of espresso." He added: "you can bake shoddy coffee to a dark roasting degree and get beautiful, thick, thick cream-espresso will still go sour. Crema looks good, but it's important to concentrate on whether the coffee is balanced. "

What do you think of CREMA?

Although Klima can tell baristas about the freshness of the espresso they are brewing, research shows that customers notice Klima's presence and use it to judge espresso. In 2015, Nespresso and Nestl é Research Center teamed up to study how cream flavor affects customers' expectations and actual espresso experience. Participants evaluated coffee of seven different qualities and colors. Responses received indicate that the presence of Krima makes people expect higher quality coffee. This also increases their expectations for the smoothness and quality of coffee.

Because Klima can give people certain expectations before they taste espresso, its existence is likely to affect the way they order and taste it every day. Cerianne Barry is a quality supervisor at Trabocca and says floating customers' expectations are difficult for the special coffee community to deal with. "when [customers] say,'I want an espresso, 'they don't really mean power in the way professional coffee [the industry] understands power," she explains. Usually, they mean something bitter or rich. "

She added: "when coffee extract or caffeine levels are high, espresso lighter coffee is more likely." The intensity will be higher. " Nevertheless, she points out that the extraction process will require nuances. "[espresso] has a higher extraction rate, but the taste is still not strong. However, if the amount of grinding is much larger, the strength will also become weaker. There are a lot of things to play with that can affect the appearance of cream, and it doesn't always match what you want from a cup-shaped flavor or extract. "

It is important to understand your customers' espresso preferences to understand their relationship with espresso. According to Cerianne, "it's just part of knowing who your customers are and when you can offer them something they're not used to, or show them an espresso that looks different [maybe] tastier. How to do this... Every company, every customer is very different.

Stir

Klima usually tastes bitter and is more bitter than espresso itself. Stathis Koremtas is a three-time Greek Beer Masters Cup champion and a two-time World Beer Masters Cup finalist. He mentioned, "if you. Separate the cream from the coffee and drink the coffee, it will become sweeter. Because of the strong flavor of Klima, there are different opinions when dealing with it. Some suggest omitting it from espresso, while others suggest stirring it.

Cerianne's advice is that espresso should be mixed with espresso. "& # 39; [if you just drink Klima. That's hard. Therefore, when you drink espresso (to stir the cream), this is always important. Because it comes out of a layered machine, and you want to mix these layers together. [you want] to make sure you don't just taste cream. .

Tim feels the same way. "I stir espresso because I want to mix soluble matter; you have such a high concentration of soluble matter in a very small space. They are easy to separate, so stir to mix all the flavors together, including Klima's. I think bitterness is usually part of the overall taste of espresso and coffee. We want that kind of pain, but we don't want to be isolated. "

Not everyone agrees with this view. Ever Meister is a former barista and author of New York City Coffee: a History of caffeine. In theory, removing the fat from espresso may reduce its unpleasant bitterness and delicious foam, while cleaning the drinker's tongue, she said in an article on the subject. But she added: "the resulting cup minus Klima often brings obvious sweetness and light body." But if you want something lighter, have a regular cup of coffee. "

This bitter taste can help balance other flavors in espresso. For Tim, "the Grail is looking for a balance between acidity, sweetness and bitterness in the cup." If there are too many of these elements, espresso will be out of balance. " He added, "espresso can be bitter, as long as it is bitter." Keep a balance between acidity and sweetness. We yearn for bitterness to be human because it is a contrast. " We just don't want this pain to dominate. "

Control the formation of CREMA

The preference for Klema is personal, which is why it is important to understand how different variables will affect how many Klemas are formed in order to create the Klema type of customer response. Variables including time, temperature and type of coffee can make Klima thicker or thinner, darker or brighter, and more creamy or blistering.

Honey and natural coffee usually produce more Krima (because these coffees contain more lipids, fats, solids, proteins, sugars and minerals), while washed coffee produces less Krima. When it comes to varieties, Robusta coffee usually produces more Krima, but this kind of Krima is less sturdy and more fragrant than Arabica coffee.

When extracting espresso, the temperature and pressure that exist can affect the type of cream you create. High temperature increases extraction and pressure, while low temperature reduces both and pressure. This means that if your fat is too light, thin and disappears quickly, it may be a lack of espresso extraction. This is usually due to the fact that the coffee used is too coarse or too little coffee is extracted. Less common reasons for thin cream include too low machine pressure, too old coffee or too cold water.

Excessive extraction of espresso can lead to dark, uneven and bubbly oils. This may be caused by excessive grinding or overuse of coffee. It may also indicate that the coffee has been tampered with too hard or that the water used is too hot.

If you are an espresso lover, you will have a problem with the importance of Klima. Whether you like dark, light or thick or thin, there is no dispute about its role in espresso.

Understanding the formation and appearance of cream can help you maximize the extraction of espresso and create the perfect espresso for every customer you serve.