Where does the "grease" in espresso come from? what is Crema? Specific steps to make a perfect crema

Crema is a natural golden foam that adds luster to the surface of a well-made pure espresso Tazna and is almost a mysterious infatuation among Italian espresso lovers. Its only practical function is to help retain some aroma before the coffee is finished, but it has a lot of cultural connotations.

For Italian espresso professionals, this is the key to diagnosing the coffee below. The dark Klima indicates that it is a mixture of Robusta coffee beans. The golden Klima shows a mixture based on high-quality Arabica coffee. The Crema, which consists of several air bubbles, indicates that the coffee is brewed too fast and may be thin. The thick, condensed Klima indicates that the coffee is brewed too slowly and may have a charred taste.

So most importantly, if your espresso tastes good but doesn't have much fat, enjoy the coffee before considering its appearance. The factors related to the Crema of espresso are as follows:

Precision grinding. Most importantly, check the degree of grinding of the coffee. It should be very fine gravel, but it should also be uniform gravel, produced by large commercial grinders in stores or professional household espresso grinders.

Fresh coffee. Make sure your coffee is fresh. If you buy whole bean coffee in bulk, buy it from a supplier that emphasizes freshness, store it in a sealed container in a cool, dry place and grind it as close to brewing time as possible. If you use pre-ground canned coffee, buy a smaller half-can of coffee, open the can before brewing, and immediately transfer the excess coffee to a sealed container for storage.

Increase the weight, which may be cheating, but usually the only way to get a good Krima on some pumps is to use more coffee than recommended per serving. The normal recommended dose of ground coffee per cup of espresso is slightly less than two tablespoons. In order to get a better Klima, please use double filter baskets instead of single filter baskets, using at least half of the coffee per serving, or about three-grade spoons.

Preheat the cup and brew directly into the preheated narrow-edged 3-ounce skimmed cup. A warm, narrow cup will help accumulate and retain grease.