7
votes
What's the most effective way of generating crema from an Aeropress?
Ok, I'm mega late to the party but sharing's caring so here goes.
We've all seen that aeropress sometimes produces a foamy, oily, tasty product on top of its shot and sometimes not. Without entering ...
- 171
7
votes
How to properly use the Bialetti Brikka
I understand that the crema created by the Brikka is an approximated crema using the gasket's small opening. Sure, purists may not consider this tan, smooth film of microbubbles as authentic crema (...
- 543
5
votes
Stainless steel moka pot with a crema valve for espresso-like crema
My wife and I moved to our new house and we have an induction hob installed there.
We used our brikka(s) a lot and loved the results.
We bought a 4 cup musa for the time being but compared to the ...
- 51
4
votes
What's the most effective way of generating crema from an Aeropress?
The quite-foolproof method I found best for daily use. Result is, as far as I can taste, comparable to the commonly buyable espressos. Crema starts disappearing a bit faster than from presso machine, ...
- 226
3
votes
What produces more crema?
The CO2 stuck within coffee grounds produce the crema. At least, it is the main substance that forms the crema along with other minor components.
This is a very classic problem -and thus a question.
...
- 7,788
3
votes
Accepted
Is it possible to get crema from brewing espresso beans in a french press?
To answer this it's important to understand what Crema actually is. Roasted coffee consists of somewhere around a thousand different substances, among which are aromatic oils, sugars, caffein, fiber ...
- 2,217
2
votes
What factors affect espresso crema?
In their famous study on coffee crema, Illy and Navarini states:
The key to interpret the several factors affecting the crema,
seems to be the carbon dioxide content of roasted coffee in
...
- 7,788
2
votes
Accepted
Why can't I have enough crema with my espresso machine? Doesn't it provide enough pressure?
First things first, the ingredients of the crema is partly the answer of this question.
The foam on top of any coffee beverage (espresso, Turkish, aeropress or any other) is formed simply the same. A ...
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1
vote
Accepted
Gaggia Classic crema is a bit "bubbly"
It starts off okay and then when it's finished, the crema has a ring around the edge with lots of bubbles
This sounds very much like you're pulling a nice shot of espresso but then letting it run way ...
- 908
1
vote
Which produce more crema Arabica or Robusta?
There are some really amazing Robustas that give body and crema to espresso shots. Kaapi Royale is probably the best Robusta you can get, here's a fact sheet.
1
vote
How to properly use the Bialetti Brikka
This is for users of a induction version:
Don't use boiling water, but sufficiently hot. This prevents premature 'boil-up' which soaks the coffee. It is also easier to close the base without getting ...
- 11
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