The role of crema in Italian espresso extraction time practice Variety producing area

The role of crema in Italian espresso extraction time practice Variety producing area

There may be some misunderstanding here, because in a single cup, a 15-second coffee and a 30-second coffee look the same-but I guarantee that the colors of the two are absolutely different, if you don't believe it, please take a drop of coffee and drop it on the white paper, so the lighter the Crema, the lighter the coffee, the less dissolved in the coffee. There is an inference that oil is a factor in the rapid disappearance of milk bubbles, and the fat content of arabica is twice as high as that of robusta.

In addition, we also master the process of water loss, a good extraction has a significantly different viscosity than a cup of fast extraction, the latter's crema disappears much faster. Similarly, it depends on the amount of substance in your coffee, so there is a link between the color and stability of crema. Tiger spot is a phenomenon that I do not fully understand, I will continue to study.

At present, it is only speculated that Tiger spot is floating on the crema for particles of roasted coffee, maybe we should take some microscope photos! In addition, I will restate the poorly described parts of the article in the future. Please ask questions in the comments!

If the cooking condition of espresso is Overestracted espresso, its crema color will be dark, and it will appear dark with a slightly black edge. On the other hand, if it is Under-extracted espresso, then the crema color is light, appears light golden yellow, and the texture is thin. Common examples are high cooking water temperature (above 93 degrees Celsius), slow flow rate, darker crema color, lower cooking water temperature (below 88 degrees Celsius), faster flow rate, lighter crema color. The higher the BrewingRatio of espresso, the darker the crema color, and vice versa. To put it simply, if you use more coffee powder, the smaller the espresso, the darker the crema will be. For example, Ristretto with 100% flush rate, its crema color is usually darker and must be darker than espresso with 50% flush rate. The espresso color with a relative flushing rate of 50% is also darker than the Lungo with a flushing rate of 33%. This is why many world flower draw champions (such as Yoshi Sawada) are accustomed to using triple filters to flush out more than 100% of the Ristretto as the subbase of the latte, because this can get the darkest background color and the most contrast effect.