Espresso Crèma Extraction
A dense, golden brown foam, called crèma...
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1. Good Crèma
2. Extraction
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Good Crèma
Crèma is the lovely, golden foam of coffee oils that covers a straight shot of espresso. Thick with aroma and flavor, it is the sign of proper coffee extraction.
The crèma makes a "cap" which helps the cup retain the aroma and flavor of the espresso. A good crèma will last a couple of minutes before settling. In most espresso-making courses, students learn to test the extraction by placing a sugar-cube (or teaspoon of sugar) on top of the crèma. The sugar should rest for a good few seconds before sinking through the crèma into the espresso. Extraction is poor when the sugar sinks to quickly.and extraction, crema extraction
The freshness and quality of the coffee grind has a direct result on the extraction and crèma. Although freshly ground whole-beans produce the best crèma, if you must use preground coffee, Lavazza produces great coffees that are labelled for quality crèma. You can use the Amazon search here to find these products:
Extraction
Extraction Time or 'Rate-of-Pour'
As a general ‘rule of thumb’, the darker the roast the shorter the extraction time should be. For example, espresso uses a Dark roast, and therefore the extraction time is quite short. The ideal rate-of-pour for espresso has the consistency of syrup.
On the other hand. a lighter roast requires longer extraction time. This is why Light to Medium roasts are used for Drip Coffee Makers and French Press coffee.crema and extraction, crema extraction
Over extraction - will bring bitterness…
If the water temperature is too high, or if correctly heated water passes too slowly through the coffee grounds, over extraction occurs.
During the espresso pour, if you notice whiteness on top of the coffee, stop the brew. This is a sign that all of the 'good' oils have already been extracted from the coffee.
A light-brown or white foam, or whitish streaks on top of the espresso, indicates the beginning of over extraction. This will bring acidity and bitterness to the cup.
Under extraction…
If the water temperature is too low, or if correctly heated water passes too quickly through the coffee grounds, under extraction occurs. The result is a weak, watery cup.
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