9
votes
Accepted
Steam-Powered Espresso Machine: Crema?
There are a few reasons why you might not get a good crema:
Stale coffee
Coffee not ground fine enough
Pressure too low
With a steam-powered espresso machine (especially if it's an entry level ...
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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 ...
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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 (...
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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 ...
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5
votes
How to properly use the Bialetti Brikka
I think you gave a good overview of everything. Here's a few comments on your list that I find is most important from my own personal experience, and from this Bialetti guide.
"Moka" grind is ...
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5
votes
What's the most effective way of generating crema from an Aeropress?
Crema is a foam of coffee oils, carbon dioxide- and air bubbles entangled in coffee grounds. (There is an exhaustive Coffeegeek article on the subject.)
When extracting coffee using Aeropress, the ...
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5
votes
What's the most effective way of generating crema from an Aeropress?
TL/DR: That's the one: How to Make REAL Espresso With a $20 Aeropress! - Tutorial (YouTube).
I have had the aeropress for a couple of years, but only recently I started trying different methods of ...
5
votes
Steam-Powered Espresso Machine: Crema?
You are doing everything perfectly to spec. The problem is neither with your machine, nor with your use of it. It is with the nature of your expectation. Steam espresso machines simply do not produce ...
4
votes
How to preserve crema when pouring a shot into a drink?
I run two coffee shops and what i have found is there are two ways of keeping the crema nice when pouring it into hot water.
You extract the shot with the tip of the portafilter in the hot water(this ...
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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, ...
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4
votes
Accepted
What Factors Influence Crema Production In Espresso?
I hereby copy a very nice statement from the conclusion of Illy & Navarini's survey paper:
Most of the data reported in the present review may suggest that espresso brewing can be described as “a ...
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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.
...
- 7,678
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 ...
- 2,197
3
votes
Accepted
How big of a difference is there between a pressurised and non-pressurised portafilter?
Pressurized portafilters either restrict water flow or require a certain buildup of pressure before the espresso spills out the bottom of the portafilter.
So there are several problems with that ...
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2
votes
Does using an Aeropress keep more of the coffee oil (crema)?
Whether or not the Aeropress creates an actual espresso crema is a subject of intense debate. What you certainly can get from an Aeropress is a tawny brown foam layer on top of your coffee. I think of ...
- 21
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
...
- 7,678
2
votes
Stainless steel moka pot with a crema valve for espresso-like crema
Why do you want to produce crema? Crema tastes quiet terrible if you have ever separated it from an espresso and consumed it.
With that said I don't believe you could ever produce true crema with a ...
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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 ...
- 7,678
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 ...
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 big of a difference is there between a pressurised and non-pressurised portafilter?
A pressurized portafilter, from what I understand, is a way for an espresso machine that does not provide a high enough amount of pressure (a typical industry grade machine pushes about 9 bars of ...
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1
vote
Stainless steel moka pot with a crema valve for espresso-like crema
The Bialetti Kitty, Musa and Venus are all moka pots and are made of stainless steel, unlike the majority of their range. I own a Bialetti Venus 6-cup and would recommend it highly.
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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 ...
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