The role of crema in espresso-manual espresso
The role of crema in espresso-manual espresso
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.
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 a variety of uncertainties that affect crema. In summary, it is how coffee preserves the foam of carbon dioxide, how many kinds and how many oils there are in coffee, and how they are quenched into the cup.
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