Schomer's Table@Lucidcafé 10

Schomer's Table@Lucidcafé 10 ()

  „What is the importance of making the crema last longer? In espresso the tight foam, the crema, serves to trap lighter, aromatic flavors within a microscopic world of bubbles. The finer flavors of the straight espresso are degraded and released into the atmosphere once the crema is gone. Think of robusta and its crema as structural to a fine espresso blend.“

http://www.lucidcafe.com/cafeforum/ schomertable10.html - Cached

See Technorati for links to this site, see Alexa for related sites and search this website for ›Crema Espresso‹.

Some slightly related:

Schomer's Table@Lucidcafé 15 Schomer's Table@Lucidcafé 15

  „No grind would give us the creamy 25 to 30 second pour that captures the full flavor. In the cup the coffee featured a crema with a lot of big bubbles in it and it collapsed very quickly. I played with temperature and pressure all weekend and the best I could do was to brew at about 200 degrees, dancing around sourness to get the crema to feature less gas. We had discovered the Denver Effect, or the effect of high altitude on the brewing of gourmet espresso.“

http://www.lucidcafe.com/cafeforum/ schomertable15.html - Cached

Schomer's Table@Lucidcafé 16 Schomer's Table@Lucidcafé 16

  „Espresso is a superior coffee method due to the pressurized brewing water, combined with a short brewing time, separating out undesirable flavors and excess caffeine from the sweet coffee flavor. It is a world unto itself offering the coffee lover repeated trips to the "bar" without stomach upset or over caffeination occurring.“

http://www.lucidcafe.com/cafeforum/ schomertable16.html - Cached

Schomer's Table@Lucidcafé 8 Schomer's Table@Lucidcafé 8

  „I personally teach the theory of espresso preparation first. I explain and draw pictures to show how coffee volatility and the properties of pressurized water affect the espresso process. Coffee flavors are volatile and pressurized water will take the path of least resistance, rules for living.“

http://www.lucidcafe.com/cafeforum/ schomertable8.html - Cached

Schomer's Table@Lucidcafé 3 Schomer's Table@Lucidcafé 3

  „To clarify, as the structure of the foam breaks down, these wildly unstable aromatic compounds break free of their tiny gaseous "prisons" and flee, willy-nilly into the surrounding air. (A bit like the rush of the lemmings, no?) Along with the degradation of the total brew due to escaping flavors you are also losing texture as the foam, or crema, dissipates. Texture is featured throughout the cuisine and I prefer silky, buttery textures to my espresso and cappuccino.“

http://www.lucidcafe.com/cafeforum/ schomertable3.html - Cached

Schomer's Table@Lucidcafé 4 Schomer's Table@Lucidcafé 4

  „So how do you enter the "church of aromatics," seducing all of coffee's wonderful flavors into your cup? Where do you start? With so many interrelated factors affecting your coffee it can be bewildering to implement improvements.“

http://www.lucidcafe.com/cafeforum/ schomertable4.html - Cached


Archived in Crema Espresso