:: Espresso Lacks Crema :: (#)

  „Fast extraction The espresso flow should take between 22 and 28 seconds. Any less, and you won't get the oils out of your coffee - and it's the oils which form your crema. Grind size too big? The water gushes through too quickly.“

http://www.matthewalgie.com/find_out/ nocrema.html - Cached

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Some slightly related:

Espresso! My Espresso! An Ongoing Internet Novel - CHAPTER

  „, and tried again with a grind set two clicks coarser on the Rocky. This pulled in about 22 seconds or so (time counted in my head this AM), it had crema that filled about 3/4 of the shots in the beginning, the crema separated in a beautiful upwards cascade of color and dynamic action, and the double was delicious. This straight espresso had just a hint of bitterness. The nasty acidic taste from yesterday's under-roast was gone showing that I had roasted past the acidic stage with this batch.“

http://home.surewest.net/frcn/coffee/ coffee21.html - Cached

The Espresso Pages from Sweet Maria's: Espresso: Specific Techniques

  „A Colombian-based espresso blend offers a sharper, sweeter flavor but won't result in as much crema production. Here are a couple interesting espresso blends we have fooled around with.“

http://www.sweetmarias.com/ espresso-specifics1.html - Cached

Coffee

  „If your beans are too oily and your grind is too fine, your espresso maker can't produce an even flow of liquid -- it will trickle out with no crema. [Crema is the beautiful, brown cream found on the top of a perfect espresso.] If your grind is too coarse, the espresso pours out of your machine like Niagara Falls...too fast for good flavor and definitely no crema.“

http://www.sallys-place.com/beverages/coffee/ expresso_machine.htm - Cached

Espresso Grinding and Dosing

  „To extract espresso properly it is essential to use a burr grinder and to grind per order.  The two major types of burrs used are flat and conical.  Conical burrs are desirable because they increase the surface area of each particle and the amount of flavor that can be extracted from the coffee.  Since conical burrs have longer cutting edges, the burrs can rotate at lower speeds which reduces the heat created.  Flat burrs should be replaced after 600 pounds of coffee have been ground and conical burrs should be replaced after 2000 pounds of coffee have been ground.“

http://www.coffeeresearch.org/espresso/ grindanddose.htm - Cached

:: Foamed or Steamed Milk Lacks Coffee Flavour ::

  „Skimping on the espresso shots.   Customers won't take kindly to paying for milk instead of espresso. So make sure you're serving up the right dose.“

http://www.matthewalgie.com/find_out/ lackflav.html - Cached

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