Timeline for Generating crema with a moka pot?
Current License: CC BY-SA 3.0
5 events
| when toggle format | what | by | license | comment | |
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| Jul 10, 2016 at 3:16 | comment | added | roasterbob | It's a fallacy to say that all arabica does not make a crema on an espresso shot. It does. Robusta does it better which is why most Italian espresso blends have a small percentage (probably under 10%) mixed in. It's usually not higher because of the "off" flavor of robusta. Robusta is also higher in caffeine than arabica. Very few, if any American espresso blends have any robusta because of the flavor. You will still find a crema on it though. Most home espresso machines fail to make a good crema for many reasons. 1) bad grind 2) too little pressure in the machine 3) bad procedure (i.e. uneven | |
| Jul 9, 2016 at 23:51 | comment | added | Mayo | Could you provide evidence that arabica beans do not provide creama while robusta beans do. | |
| Jul 9, 2016 at 18:44 | review | Late answers | |||
| Jul 9, 2016 at 23:50 | |||||
| Jul 9, 2016 at 18:29 | review | First posts | |||
| Jul 9, 2016 at 21:12 | |||||
| Jul 9, 2016 at 18:28 | history | answered | user2839 | CC BY-SA 3.0 |