snoboy Senior Member Joined: 4 Jun 2004 Posts: 452 Location: Rossland, BC Expertise: I love coffee
Espresso: famous Silvia... now PID Grinder: modded Rocky SD Roaster: SC/CO
Posted Tue Apr 19, 2005, 9:38am Subject: Cause of unstable crema?
By unstable crema I mean cream that does not last even 1-1/2 minutes.
I have a batch of Moka Kadir, roasted on last Friday (4days) and it produces gobs of beautiful crema out of the spouts, but it is almost completely gone by the time that I have steamed milk... otherwise it tastes beautiful, 25s shots, all factors seem normal.
I assume that the freshness is one factor, as the bubbles in the crema are larger, but I am curious if there are any other theories.
shadowfax Senior Member Joined: 20 Jan 2005 Posts: 776 Location: Houston, TX Expertise: I love coffee
Espresso: La Marzocco GS3 Vac Pot: Yama TCA-3
Posted Tue Apr 19, 2005, 8:37pm Subject: Re: Cause of unstable crema?
Scubadoo, I agree, I think. I just got some Code brown from coffee emergency. it was roasted saturday morning. On monday, the first brews had very short-lived crema. I brewed them too hot, though, so that may contribute to the problem, and I can't substantially confirm what you say.
But the crema is lasting longer than it did then, now.
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