The secret of Italian-style condensed common sense to be perfect crema
The secret to perfect crema
While machinery is an important factor in making coffee or espresso with a delicious crema, other factors besides machinery also play a decisive role in making "Schümlikaffee" (Swiss for crema).
Crema has a thick golden foam, composed of countless oils, proteins and various sugars, and most of the mellow aroma of espresso.
Recipe determines coffee quality
The more fat a coffee recipe contains, the more unstable crema becomes. For this reason, espresso coffee is often mixed with some Robusta coffee beans, because these coffee beans contain only about 10% fat compared to high-quality, high-flavor Arabica coffee beans, which contain about 16%.
Clean coffee cups
If the coffee cup is dirty and there is oil left on the inside of the cup wall, crema will also quickly fade due to the reduction of surface tension.
Source: Coffee worm
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Why roast coffee beans?
The raw coffee beans for export are not the dark brown beans we often see in cafes with a luster of vegetable oil and a burst of coffee-scented beans. Coffee beans can only be roasted to become coffee beans for grinding and drinking. Of course, this is just a strange modern way, because in the early days, Ethiopians used the fruits of coffee to make wine.
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Eight principles for judging Coffee by Cup timing
The first principle: [clean], clean when light, and clean when strong. It's like a room, it's easy to be clean when it's empty, but it has to be clean when it's full. The second principle: [spindle flavor], that is, it represents the characteristics of this region. Cleanliness is the foundation, and an unclean cup of coffee represents a flaw, but clean coffee can easily become tasteless.
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