tulia Senior Member Joined: 9 Jun 2003 Posts: 27 Location: Nashville Expertise: Pro Barista
Espresso: Saeco Magic Cappuccino Grinder: Bodum Antigua Vac Pot: how about a Moka Pot? Drip: Chemex Manual
Posted Tue Jul 15, 2003, 8:05am Subject: 1/4 ounce of crema on top.....good?
Lateley I've really been trying to dial in my espresso, and so far I have been progressing. Yesterday at work, I was pulling a few practice shots after changing the grind from the previous Barista's session....and I pulled a beautiful double that had over a 1/4 ounce of crema on top. I then gave it to the owner to try and she loved it.....what I was wondering is if a 1/4 ounce of crema is just ok, good, or excellent...thanks. -Shawn
ljguitar Senior Member Joined: 28 Jan 2003 Posts: 2,450 Location: Cheyenne Expertise: I live coffee
Espresso: Expobar Pulsar Grinder: Mazzer Super Jolly, Solis Drip: Bunn Roaster: iRoast2
Posted Tue Jul 15, 2003, 8:58am Subject: Re: 1/4 ounce of crema on top.....good?
tulia Said:
--- Lateley I've really been trying to dial in my espresso --- I pulled a beautiful double that had over a 1/4 ounce of crema on top. I then gave it to the owner to try and she loved it.....what I was wondering is if a 1/4 ounce of crema is just ok, good, or excellent...thanks.
tulia Senior Member Joined: 9 Jun 2003 Posts: 27 Location: Nashville Expertise: Pro Barista
Espresso: Saeco Magic Cappuccino Grinder: Bodum Antigua Vac Pot: how about a Moka Pot? Drip: Chemex Manual
Posted Tue Jul 15, 2003, 8:52pm Subject: Re: 1/4 ounce of crema on top.....good?
ljguitar Said:
A couple of questions... How did you measure 1/4 ounce of crema? What did you pull the shot into (what kind of container)? Are the 'new' shots you are pulling better tasting than previous ones? What kind of establishment do you work for?
When I pulled my shots I used 2 ounce shot glasses with 1/4 ounce markings on them (from espresso supply)...I just simply pulled (2), 1 ounce shots and the crema extended from the 1 ounce marking to the 1 and 1/4th ounce marking.....and yes, I think my shots are tasting better than they use to, they are much richer in taste.....and I work for a coffee house in Berlin, OH called Java Jo's Coffee Bar.......I think that answers all of your questions. -Shawn
ljguitar Senior Member Joined: 28 Jan 2003 Posts: 2,450 Location: Cheyenne Expertise: I live coffee
Espresso: Expobar Pulsar Grinder: Mazzer Super Jolly, Solis Drip: Bunn Roaster: iRoast2
Posted Tue Jul 15, 2003, 11:04pm Subject: Re: 1/4 ounce of crema on top.....good?
Shawn Said:
When I pulled my shots I used 2 ounce shot glasses with 1/4 ounce markings on them (from espresso supply)...I just simply pulled (2), 1 ounce shots and the crema extended from the 1 ounce marking to the 1 and 1/4th ounce marking.....and yes, I think my shots are tasting better than they use to
xristrettox Senior Member Joined: 22 Jan 2003 Posts: 278 Location: Portland Expertise: Just starting
Posted Tue Jul 15, 2003, 11:16pm Subject: Re: 1/4 ounce of crema on top.....good?
Your crema is good, but be sure that you watch what your pours look like. It is possible to have a crap load of crema, but have the espresso taste like crap.
make sure that the pours are good and dark (not too dark). A nice deep brown with a resemblence to red indicates a great pour with our espresso.
I am making emphasis on this because crema color will help you determine a few things with your pours. (sorry if you already know all of this). If your pours are superdark then you are over-extracting the coffee and it is becoming burnt. The other way to over-extract is by pulling too much water through your puck. You will notice that your puck is about dead when you see the color change and lighten up towards a blondish color.
If you notice your pour becoming blonde before 23 seconds @ 2 ounces for a double, then you might want to check the cleanliness of your machine. This is the biggest factor that I have found with our espresso operation. Pop the basket out and check the oil deposits on the bottom of the basket and scrub them off with a scotch brite pad... same with the inside of the pf. It doesn't hurt to take off the screen and clean it up real good and scotch brite the brass disk in the group. Make sure that the gasket is clean as well. Throw everything back together. and pull a couple of shots through the pf to season it, and you should be good to go.
If after all of this, your shots still aren't quite what you want, you might check your tamping technique and the freshness of your beans. Plenty of strings on this site for info on those things.
sorry for talking your ear off, but you seem really into what you are doing. Just givin you a little info that I would have loved to have had a year and a half ago.
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