How should the crema of espresso be normal?-how to drink illy espresso powder

How should the crema of espresso be normal?-how to drink illy espresso powder

1. Whether the coffee is fresh or not: a large number of Robosta beans allow us to see a lot of foam, so we can't judge the freshness of coffee by watching the speed at which the foam disappears. Fresh coffee will appear to be very crema throughout the production process (that is, when the coffee comes out, it looks like Coke spurting out), and only when a large amount of water appears, it will stop, thus dividing into two very obvious stages. Old coffee will often see a thin, separate foam in the process of ejection. The resulting coffee is often thin and watery, which means less crema and disappears faster.

2. The degree of coffee quenching: the deeper the Crema, the more dissolved matter enters the cup.

3. Uniformity of coffee quenching: the more stable the Crema, the better and stronger the coffee we make, which means that there are fewer gaps in the coffee powder and fewer mistakes in the production process.

There has long been a theory that Roberta can produce better crema during stamping. This is true because the aroma composition and aromatic oil content of Roberta is only half that of Arabica coffee. This means that less oil is quenched into coffee, thus reducing the effect of oil on foam stability, so increasing Roberta will reduce the overall amount of oil quenched from coffee powder, which means you have a higher chance of producing a more stable and richer Crema.

Food technologists will also tell you that reducing the amount of oil will make more body at the beginning of making coffee, and the lack of oil will cause the coffee to be different from that made from Arabica coffee. Therefore, it is generally adopted to add 5% of 10% Robosta, which will not significantly affect the quality of coffee, but can ensure the stability of crema. However, this theory can not explain the source of the additional crema. Other articles have explained that Roberta may contain different sugars, thus leading to this change.

I often collect some espresso with unique crema. A special case comes from "Yellow Bourbon" produced by a farm in Brazil. It tastes so sweet that if it is used to make espresso, even if it is baked nine days ago, it can still produce very rich and stable crema. Even when the liquid of the dry coffee is poured and the foam dries, it is still stable.

There are many uncertainties that affect crema. Generally speaking, it is how coffee preserves the foam of carbon dioxide, how many kinds and how many oils are contained in coffee, and how they are quenched into the cup.