Posted Fri Feb 14, 2014, 1:46pm Subject: Color question..grind, roast, or other?
My crema is coming out rather light in color. It's not deep, dark, and rich like I see in some photos. I'm using a Silvia with a PID and a Nuova Simonelli MCF as my grinder. The shots are set for 25 seconds and it's darn near spot on 2oz. I assume that means my tamp and grind is correct if the volume and extraction time is correct, or not? I home roast and take it about 10 seconds or so into second crack then stop it.
The flavor is great so I shouldn't complain but it's just not "pretty". Is there something I can try different to darken up the crema or is it something in my process? Could it be my roast is too light? Or do I just quit whining and enjoy what I'm producing :)
steamer Senior Member Joined: 11 Feb 2005 Posts: 849 Location: socal Expertise: I live coffee
Espresso: Gaggia Classic and Espresso Grinder: Baratza Vario-w and Virtuoso Vac Pot: Krubs Moka Brew Drip: TechV, and many more Roaster: Hottop, IRoast2,...
Posted Sun Feb 16, 2014, 6:44pm Subject: Re: Color question..grind, roast, or other?
I was chasing a good shot for about two weeks, two different beans roasters and brewing at 7 days after roast. Then I read some info from one of them, 20gr grinds, 25 seconds. I was doing from 16-18 and got nothing worth tasting. Then I did the 20gm, that made all the difference. The beans may not even be at 2nd crack. I would try a 20gr shot.
CoffeeLoversMag Senior Member Joined: 10 Jan 2013 Posts: 218 Location: Seattle Expertise: I love coffee
Posted Tue Feb 18, 2014, 8:52am Subject: Re: Color question..grind, roast, or other?
Itís a question of what to choose, the looks of your crema or the taste of its flavor. Sometimes we are not sure of what we are doing since it looks different from what we have seen from others. But so far, crema will vary on the coffee beans you are using. There are blends producing light colors and less viscous crema such as robusta blends that can produce lighter crema and coffees with yemen that can produce a darker brick red crema. However if you are brewing at high temperature, this kind of coffees will have burned smell and a dark black ring around. Right crema can be achieved through temperature band grinding adjustment and it has a great flavor too.
Did you know...? Dark roast coffees actually have less caffeine than lighter roasts due to the fact that the process of roasting burns off caffeine. www.coffeeloversmag.com/theMagazine
Posted Sun Feb 23, 2014, 11:28am Subject: Re: Color question..grind, roast, or other?
I kept all the variables the same but increased the amount of coffee to 20 grams and set the temp on the PID 2 degrees hotter. Those 2 tips did the job. It is a lovely dark reddish brown and tastes even better. Problem solved. Thanks for the ideas and tips.
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