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Espresso: Questions and Answers
How do I get that beautiful Redish brown Crema?

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Discussions > Espresso > Q and A > How do I get...

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Abe_Carmeli
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Joined: 16 Mar 2004
Posts: 284
Location: New York
Expertise: I love coffee

Espresso: Expobar Brewtus modified...
Grinder: Versalab M3
Vac Pot: Bodum French Press
Drip: Technovorm
Roaster: HotTop

Posted Wed Mar 17, 2004, 7:29am Subject: How do I get that beautiful Redish brown Crema?

I have been on a quest for the ultimate Deep redish rustic brown crema cap for a month now. I have heard this referred to as the God Shot at times. Everything seems to be right. The grind, the extraction time, the tamping, the fresh coffee, and the machine,;but still, the closest I got to was a dark brown crema, with some darker spots. No red or rustic ever ended up in the cup. I am using the ECM Giotto Premium. I pull a double shout 1.5 - 2 ounces of whater, using a double shot basket. The extraction time is 25-28 seconds. The pour is thick, and slow, with a nice head of crema at the end. I do the best I can with temperature surfing as suggested by David Schomer: 2 ounce pull while I grind, and 2 ounce pull right before the shot. But I'm redless yet. Any suggestions?

Abe Carmeli

SilentBob
Senior Member

Joined: 29 Jan 2003
Posts: 136
Location: Bremerton, WA
Expertise: I live coffee

Espresso: Isomac Tea
Grinder: Cunill Tranquilo
Vac Pot: Cory Electric Auto
Drip: Manual pour-over
Roaster: Whirley-Pop

Posted Wed Mar 17, 2004, 7:34am Subject: Re: How do I get that beautiful Redish brown Crema?

You didn't tell what kind of coffee you're grinding. Schomer's blend uses some high-quality Indian robusta, and I've been told that adds a reddish-brown color to the espresso.

ahains
Senior Member

Joined: 5 Feb 2004
Posts: 174
Location: Renton, WA
Expertise: I love coffee

Espresso: FrancisFrancis X5
Grinder: Innova Conical Burr
Drip: Gevalia (was free)
Roaster: Hot air popper

Posted Wed Mar 17, 2004, 7:58am Subject: Re: How do I get that beautiful Redish brown Crema?

I get what I would call redish brown crema from my 2 day old SM Classic Italian espresso blend. I'm using a FrancisFrancis! X5, and innova grinder. Nothing special, just typical gear. If I remember to bring my camera to work, I'll snap some pics. Maybe our idea of redish brown is different from each others :) When I pull shots into shot glasses, I see about 80% of it is crema to start off with, which slowly turns into espresso. Very pretty :) -Adrian

"What's the matter with this thing? What's all that churning and bubbling? You call that a radar screen?" "No, sir. We call it, "Mr. Coffee." Care for some?" "Yes! I always have coffee when I watch radar. You know that."

Abe_Carmeli
Senior Member

Posted Wed Mar 17, 2004, 8:01am Subject: Re: How do I get that beautiful Redish brown Crema?

Thanks Bob, I am using Schomer's Vivce Dolce bland. I tried it with a few other blands, but the elusive red is still at large. Abe

Abe Carmeli

Posted Wed Mar 17, 2004, 9:00am Subject: Re: How do I get that beautiful Redish brown Crema?

Maybe Adrian's right - your idea of reddish brown is different from his. How does the espresso taste?

Abe_Carmeli
Senior Member

Posted Wed Mar 17, 2004, 9:58am Subject: Re: How do I get that beautiful Redish brown Crema?

It tastes very well. Full bodied complex and rich Abe

Abe Carmeli

jim_schulman
Senior Member

Joined: 19 Dec 2001
Posts: 3,772
Location: Chicago
Expertise: I live coffee

Posted Wed Mar 17, 2004, 10:03am Subject: Re: How do I get that beautiful Redish brown Crema?

Abe_NY Said: But I'm redless yet. Any suggestions? Posted March 17, 2004 link Photoshop. Crema varies by the coffee used, extraction speed and water temeprature. Extraction speed and temperature don't really effect the hue, they simply make the crema lighter or darker, thinner or thicker. Certain coffees have natural crema colors that cannot be changed a lot. Central American coffees tend to give a low color saturation hazelnut tan color which isn't that attractive. Indos and South Americans have more saturation, but are still on the yellowish side. Dry process Ethiopians, Yemen, and Robusta beans are most reliable for reddish tinges; while other African beans can give a strikingly rich chocolate tone.

Jim Schulman www.coffeecuppers.com

Abe_Carmeli
Senior Member

Posted Wed Mar 17, 2004, 10:34am Subject: Re: How do I get that beautiful Redish brown Crema?

Jim, Can you recommend a home blend I can create to produce a sweet chocolaty flavor, and deep brown rustic crema ? By now, as you may recognize, I'm already beyond obsessed by the elusive red. I'm hoping I can get it done before rthe estraining order. Thanks, Abe

Abe Carmeli

TWIGA
Senior Member

Joined: 1 Oct 2002
Posts: 80
Location: Seattle
Expertise: Intermediate

Espresso: ECM La Toscana
Grinder: Rancilio Rocky SD
Vac Pot: none
Drip: none
Roaster: Hearthware Gourmet -...

Posted Wed Mar 17, 2004, 12:21pm Subject: Re: How do I get that beautiful Redish brown Crema?

try some Indian Peaberry (Pearl Mountain). the proportion should be around 2-4 parts per 24. Along with the color, Indian Peaberry seems to knit together a blend thats not perfect. For example if the shot has distinct acidic spikes, earthy spikes, roasty spikes, etc., the peaberry knocks the spikes down. An AMERICANO blend I'm working with: 2 Guat El Injertal WP 3 Yemen Mokha Mattiri 7 Brazil Prima Quilta WP 4 Sulawesi Toraja WP 4 Ugandan Bugisu 2 Indian Peaberry (Pearl Mtn) Take Care, Michael B.

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 Wed Mar 17, 2004, 2:43pm
Subject: Re: How do I get that beautiful Redish brown Crema?

TWIGA Said:

An AMERICANO blend I'm working with:

2 Guat El Injertal WP
3 Yemen Mokha Mattiri
7 Brazil Prima Quilta WP
4 Sulawesi Toraja WP
4 Ugandan Bugisu
2 Indian Peaberry (Pearl Mtn)

Posted March 17, 2004 link

Michael...
What quantities of beans are you blending to get a consistent blend with that kind of a formulation (unless I misunderstood your blend)? Are you blending pre- or post-roast?

Unless you are counting out pre-roasted beans one shot at a time to mix them, this seems too complex a formulation to get a proper and uniform distribution of the beans in a 16 - 18 gram grind (a 7 - 9 gram would be worse). Some of your beans are only 2 in 22 parts.

It would seem better to take several of the beans with similar characteristics and combine them (roast only one instead of two or three similar beans) and reduce your formulation to 3 or 4 beans total.

Just a thought...

L a r r Y

<°)))><

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