Search Results
Search type | Search syntax |
---|---|
Tags | [tag] |
Exact | "words here" |
Author |
user:1234 user:me (yours) |
Score |
score:3 (3+) score:0 (none) |
Answers |
answers:3 (3+) answers:0 (none) isaccepted:yes hasaccepted:no inquestion:1234 |
Views | views:250 |
Code | code:"if (foo != bar)" |
Sections |
title:apples body:"apples oranges" |
URL | url:"*.example.com" |
Saves | in:saves |
Status |
closed:yes duplicate:no migrated:no wiki:no |
Types |
is:question is:answer |
Exclude |
-[tag] -apples |
For more details on advanced search visit our help page |
A layer of emulsified coffee oils that float atop brewed espresso.
1
vote
1
answer
184
views
Gaggia Classic crema is a bit "bubbly"
Anyway, lately I've noticed that the crema when I pull a shot ends up getting a bit "bubbly" at the edge rather than creamy/silky. … It starts off okay and then when it's finished, the crema has a ring around the edge with lots of bubbles (say the size of a small ball bearing, larger than peppercorns let's say). …