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Thread: Crema, crema Im a drowning in crema.

  1. #1
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    Crema, crema Im a drowning in crema.

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Perhaps this is a silly question, but Im rather confused here. (Machine - Silvia, coffee made on 27/12 - 17 days after roast [if my maths is right])

    Im currently using some Peru Ceja.... from Andy (pre roasted on 12/12). When I have been pouring shots Im getting around 120mL volume incl. crema in 25 seconds which settles down to 50-60mL of coffee with some rather large crema bubbles on top after 20-30 seconds.


    Ive tried going finer grind, all the way until Ive choked the machine and still I get ooodles of crema. Ive done some mysore roasted 8 days ago yesterday (me, in popper in 3:30 or so - and was somewhat over roasted), and got better pour.

    Ive also tried tamping it to insane levels of tampiness and I either get a choke or oodles of crema - comes out with much gusto very fat and thick pour, with decent colour.

    Im convinced that its my technique but for the life of me confused as to what I should be doing different? Leaving the beans to degas more? Is this a feature of properly roasted Peru Ceja...

    The family are happy with the taste, but something is not quite right for me, and Id like to get my crema to well not be so voluminous and hang around to be consumed ;D

  2. #2
    Senior Member GregWormald's Avatar
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    Re: Crema, crema Im a drowning in crema.

    120 ml in 25 seconds is about twice as much as usually recommended. Try for 50-60 ml in 25 seconds and see how you go.

    Otherwise, Im not sure what the problem is.
    Fresh beans, freshly ground, decent machine, lots of crema...

    When I do the same I will often get 80-90% of the initial pour to be crema. It then subsides quickly to a layer on top, and then over the next minute or so (if it lasts that long) to a rim around the cup.

    Maybe you need to drink it faster?

    If the taste is right, its right.

    Greg
    ps--you didnt mention what grinder you are using.
    pps--nicely warmed cups?

  3. #3
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    Re: Crema, crema Im a drowning in crema.

    Greg cheers for the response, update as follows:

    The volume is mostly made up of crema, not the liquid amount. The crema bubbles all settle down quite quickly to around the right volume of liquid (50-60mL).

    Using a Zassenhaus hand grinder. Yesterdays effort with some popcorn poppered Mysore beans did not exhibit the same behaviour. It just strikes me as odd the amount of the crema and the fact that it does not hang around very long. It pours out of the handle candy cane thick rather than an itty bitty stream.

    Given this is the first time Ive seen this, Im sure Ive not got something correct. Im more used to the crema being super fine bubbles that sit there long enough for the milk to be steamed and poured on. These are all but completely gone in that time.

    When I make some coffee after lunch, Ill take some photos on the phone and show what I mean with the pour and the amount of crema, will tell the story much better than my 1000 words ;)

  4. #4
    Senior Member GregWormald's Avatar
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    Re: Crema, crema Im a drowning in crema.

    Too coarse a grind can result in large crema bubbles, and a fast extraction.

    Try the finer grind, go for 50 ml in 25 seconds (crema included), and see how long the crema lasts. The 25 seconds is usually counted from when the pump is turned on, and the first drops of coffee can take 4-7 seconds to appear.

    Some beans produce incredible crema--I dont know the Peru Ceja--I mostly drink Ethiopian and Sumatran.

    Greg

  5. #5
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    Re: Crema, crema Im a drowning in crema.

    check the grinder blades...if you are going finer all the way and still getting heaps of crema, there is a possibilty that your blades are blunt

  6. #6
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    Re: Crema, crema Im a drowning in crema.

    also i have seen some high pump pressure yielding similar results

  7. #7
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    Re: Crema, crema Im a drowning in crema.

    Behmor Brazen - $249 - Free Freight
    Today I revisted the Peruvian Ceja de Selva estate. Wound down the grind to rather very fine and played about with tamping pressure. Result got 1x perfect pour and shot and 2x acceptable. (Thats it for this mornings coffees).

    Examined why this one was so different a setting up both in grind and tamp to other beans, and suspect its the grinder, the user and a little about the beans.

    It looks like the "correct" position on the grinder at my usual tamp pressure gives me a rather uneven grind including a fair whack of powder. Did a side by side comparo grinding technique and noticed that with these beans there is a tendency for the round and round motion to be jerky (they feel "harder"?) to some other beans Ive used. When it gets harder to push/almost stops, one of the corners that is screwed into the wood lifts somewhat. It looks like this mount point / screw down has stripped the wood that used to hold it in place allowing movement/flex in the bit that spins compared to the burrs embedded deep within that down.

    What worked was stepping it down into the way too fine grind category, and tamping with finger pressure. Issues experienced were - over tamping (choking), under tamping (the initial issue), over dosing (the super fine grind blew out my procedures for proper dosing - choked). The perfect shot I got was delicious. The others were acceptable because well we all add milk to our coffee - Ive gone from a full blown latte to a doubleshot picollo latte).

    A replacement grinder is already on the cards, and looks like it will be bumped forward, just got to wait until we have enough to get the right grinder. (I currently have a rrpd BCG-800 available, but am not sure if that grinder is "good enough" in terms of longevity, consistency and ability to grind the beans for the Silvia. May head over to the FS section and the Grinders section :).

    In the mean time, Ill just have to focus on a smooth grinding motion and find some beans that surrender to the grinder more easily and smoothly. Im not sure if I should attempt to repair the screw point because if I ruin the grinder in the attempts, Ill be most sad. Now that I know whats going on should be easier to work around.

    Thanks for the comments and help, its invaluable could not have worked it out without you guys.



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