Archive for November 20th, 2009
In many cases, it’s easy to tell the difference between upscale coffee shops and low-level coffee joints. Even before tasting the final product, a customer can tell a lot from the appearance of an espresso. A barista with talent and experience will always top off the drink with thin layer of tan foam – the crema. Other places, where coffee-making technique is less coveted, you’re more likely to receive some watered-down espresso.
The good news for coffee lovers is that it’s possible to duplicate that rich, foamy layer of crema at home with a Solis espresso machine. According to the experts at Coffeegeek.com, there are a number of important factors that play a role in executing the crema. First, there’s the matter of using a top-notch burr grinder, rather than the type with spinning blades. That’s because the heat and friction produced by the blades can detract form the coffee beans’ natural flavor.
The quality of beans and the way they are roasted also make a huge difference. For example, if the beans have only been roasted halfway, they will be oily rather than dry and smoky. These will not be conducive to creating a crema. Once the beans are ground and tamped, warm up the automatic espresso machine for a few minutes before pulling a shot.