Basics of espresso - coffeecrew.com - victoria, b.c. canada (#)
„Your espresso should have a thick, brownish layer on top, the crema coating. If this coating fails to cover the entire top of the demitasse at least an eighth of an inch thick (who measures?), there was insufficient pressure during the brewing process. Crema is more sought after in the coffee world than any other aspect of the discipline.“
http://www.coffeecrew.com/articles/brewing/ basics-of-espresso.html - Cached
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Virtual Coffee: Judging Expresso Extraction by Crema
„After all, if what we see floating on top of the demitasse is crema, that is the essence of the espresso extraction. That is the symbol of a great extraction and a good coffee. That is what we are all trying to achieve, is it not? A good question deserves a good answer.“
http://www.virtualcoffee.com/judge.html
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„(Grand Aroma beans are specially roasted and blended in Switzerland for exceptional crema coffees and espressos. Your choice of Regular, Decaf and Espresso Roast.)“
http://www.capresso.com/prod_super_f9g.html
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„The pull can range from 18 to 23 seconds for a single shot, and slightly longer for a double. The result should be a beautiful crema (milky brown layer) on top of the espresso coffee. Drink or serve within ten seconds to taste the best flavor!“
http://www.aboutcoffee.net/ 2003_08_31_bcearc.html
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Tips on Coffee - Tips for Brewing Coffee
„In an espresso machine, hot water is forced through coffee at high pressure for maximum flavour. The coffee should dribble out slowly and a foamy golden brown crema is the sign of a good cup - especially if your sugar floats for a few seconds. Use 1 to 1-1/4 oz of espresso and serve in a demitasse cup.“
http://www.tips-on-coffee.com/ print_version.php?s=80
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