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iamnth
註冊時間: 2008-09-19
文章: 104
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 發表於: 星期四 三月 05, 2009 4:44 pm 文章主題: Broken Crema |
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After brewing, in the cup there is crema over the whole surface of espresso, but after few minutes or less there is a small region (1/5 of total surface area of liquid) that crema has disappeared where I can see the dark espresso base.
What is the cause and what can I do to solve it? |
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dodo
註冊時間: 2008-01-16
文章: 599
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| 發表於: 星期五 三月 06, 2009 9:50 am 文章主題: |
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One of the symptom of bean not fresh.... If you use fresh bean and brew correctly, the crema should not only cover the surface. It should take up over 80% of the whole volume.
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iamnth
註冊時間: 2008-09-19
文章: 104
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| 發表於: 星期五 三月 06, 2009 11:35 am 文章主題: |
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| dodo 寫到: | | One of the symptom of bean not fresh.... If you use fresh bean and brew correctly, the crema should not only cover the surface. It should take up over 80% of the whole volume. |
Are you saying that in few minutes after brewing there is up to %80 volume of crema?
I use fresh beans and extract ~30cc in 30s, according to my ounce glass and timer, also there may seem %80 crema just after the brewing in the ounce glass but it gradually "redissolve" into espresso in few minutes. A very minor channeling is sometimes observed(naked portafilter), is that a cause to my problem? I think the channeling has something to do with my grinder (kidchenaid proline) which gives not so consistent grind. |
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