Espresso knowledge the relationship between espresso and Crema

During the roasting process, a large amount of carbon dioxide is produced in the coffee beans, most of which will be emitted during the cooling process, a few will continue to be kept inside, and the grinding will release these gases, so coffee must be made as soon as possible after grinding.

When hot water hits coffee powder under high pressure, it will emulsify the insoluble oil of coffee powder and dissolve a large amount of carbon dioxide supersaturated, which is much larger than the solubility of hot water under normal pressure. this is why countless small foams immediately appear when the liquid flows from the handle. But this does not fully explain the "Crema", open a can of Coke, we can see countless bubbles coming up, but they simply do not last.

To produce stable bubbles, we need some bubbles and some compounds to "wrap" the bubbles, making the bubble structure stable and elastic. The process of this chemical reaction can be thought of as the role of a surfactant. Unlike milk bubbles, which do this through egg whites, coffee uses a substance called protein melanin. It is produced by a chemical reaction of a group of mixtures during baking. In fact, scientists do not know much about the process. Neither protein nor melanin is hydrophilic, so when hot water strikes, they are naturally distributed on the surface of bubbles, so they can come into contact with more air, resulting in countless small bubbles, so we have-bubbles. There are other things-fat (the author refers to both oil and fat, fat is solid, oil is liquid), the presence of oil often destroys the structure of foam (think about it, when we make a cake, we have to remove the yolk, otherwise the fat in the yolk will lead to the failure of egg whites (that is, quickly stirring egg whites and beating them into milk bubbles).

So will the oil in the coffee cause crema to disappear quickly in a few minutes? The answer is both right and wrong. The surfactant is dissolved in water, and due to the action of gravity, the surfactant of the bubble surface will be pulled off the surface of the foam together with the water, making the foam fragile, robbing elasticity, and then quickly disappearing. The speed at which the foam disappears is related to the speed at which the water is dragged away, but the foam on the surface of a cup of coffee lasts much longer than the foam on the surface of a cup of coffee, because the liquid is much thicker than it is quickly flushed. This is also confirmed by our taste.

A 15-second espresso usually has a whiter crema because it is lighter. Coffee powder is quenched by water for a relatively short time, and the viscosity of coffee is lower than that washed out in 25 seconds. For the same reason, coffee made from a lower water temperature will be lighter because it does not have enough energy to dissolve the substance in the coffee (it should be low solubility at low water temperature, not so-called energy). This also explains why excessive quenching can lead to the formation of crema that is as dark as charred.

Coffee powder, which is washed out in the early stages of the production process. I can often see them spread over the edge of the cup at first, and then spread over the whole surface with the process of punching. This implies that this cup is not only well made, but also well ground and is suitable for making espresso.

If the grinding is very consistent, it will have the opposite effect as expected, and it is difficult to combine the coffee powder closely. For example: one pool is full of volleyball, another pool, full of volleyball, football, tennis mixture, who will be denser. If each piece of coffee powder has a different shape and size and can be locked together, of course there is still some room for the water to flow normally.

In the cup, the tiger stripe means that the ground coffee powder is in the right range (which explains why the bean grinder is not set as fine as possible).