Italian Coffee The Secret to Making the Perfect Crema Barista's Tips
The secret of being the perfect crema
Machines are certainly an important factor in making coffee or espresso with delicious crema, but in addition to machines, other factors also play a decisive role in making "crema" (Swiss term for Schu).
With a thick golden foam, crema is made up of countless oils, proteins and various sugars, permeating most of the mellow aroma of espresso.
Formula determines the quality of coffee
The more oils in the coffee formula, the more unstable the crema. For this reason, espresso is often mixed with some Robusta beans, because these beans contain only about 10% oil compared to high-quality, highly aromatic Arabica beans that contain about 16% fat.
Clean coffee cups
If the coffee cup is unclean and grease remains on the inside of the cup wall, crema will also fade quickly due to the decrease of surface tension.
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The origin of ice drop coffee the characteristics of ice drop coffee
The origin of ice drop coffee ice drop coffee originated in Europe, because the coffee distiller was invented by the Dutch, some people call it Dutch Coffee, espresso or water drop coffee. Ice drop coffee is extracted bit by bit for about 8 hours due to its compatibility with water, mainly by condensation and natural osmotic water pressure. The smell of coffee extracted by a coffee distiller
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Espresso Macchiato espresso with a little milk foam
Maggialdo means that the west is embellished, that is, espresso with a little milk foam. At first glance, it looks like a small cappuccino coffee, and even though it has the same ingredients as cappuccino, Maggialdo smells stronger and more fragrant. An espresso cup (70ml) consisting of 100CC milk, coffee beans, sugar or cocoa powder is prepared directly in the espresso cup
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