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Thread: chasing the crema

  1. #1
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    chasing the crema

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi ,

    I bought some clear coffee glasses the other day so I could try and get a better idea of the amount of crema produced(its hard to tell in normal glasses) . Now I know that there is a number of variables such as the type of beans etc that contribute to this , but I thought if I asked you guys roughly how much crema should be produced in a good shot .

    I found that when pouring a double shot initially that a depth of about 3cm in the glass most of it is crema approx 2.5cm after about 5 seconds a lot of this initial crema dissapates and Im left with probably about 5mm of thicker crema that stays.

    Is this a normal amount of crema or should I make some adjustments to my grind etc.

    Paul


  2. #2
    Super Moderator Javaphile's Avatar
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    Re: chasing the crema

    Howdy Paul,

    Rather than concentrating on how much crema is produced may I suggest that you adjust the grind (while keeping the tamping pressure [~12kg] and amount of grounds used identical) until you get a 25 second pour and then adjust the grind up and down in small increments and compare the tastes of the various cups and go with what tastes best to you. :)

    The amount of crema produced can vary dramatically from one type of bean to another as well as from other variables such as the degree of roast, how much tamping pressure is used etc.

    Java "Its all about the taste" phile

  3. #3
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    Re: chasing the crema

    There will be a reasonable amount of crema in a good shot although, as javaphile mentions, different beans will produce varying amounts.

    It sounds like you are close to the mark given the amount of crema you are getting as this is a good sign of good extraction. How fast the crema breaks down has lots of variables so go with the most important factor; taste.

    Flow rate is probably a better indication of how good your shot is. How long is it taking to to produce a shot and what is the volume before and after the crema subsides?

    Cheers

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    Re: chasing the crema

    Thanks for your advice guys , its true that the taste is the most important thing and I certainly keep it in mind . I guess Im always trying to perfect the overall shot and was trying to get an idea of an average level of crema that people get when they brew a really good shot to give me something for me to compare to.

    Paul

  5. #5
    Senior Member robusto's Avatar
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    Re: chasing the crema

    Paul, I Agree with Javaphile and Wired: the crema does vary with different beans, the rate of extraction and freshness. *

    But your "chase" appears to have caught *good results. Fresh beans tend to produce almost 100 per cent crema during the extraction, and this slowly dissipates *leaving behind about 5 mls or so floating. *I like it when I then pour on half a teaspoon of sugar, which is briefly supported on top by the crema before slowly sinking, taking a chunk of crema with it. *A false, thin crema wont *allow the sugar to float.

    Enjoy.

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    Re: chasing the crema

    A recent batch of monsooned malabar produced a shot that had about 13-15mm of crema on a 20 second double. I almost needed a wider glass to catch it all! :o

    You could liken it to egg whites beaten to soft peaks. It had a bit of structure and could support a small amount of weight (like sugar). This was probably a more extreme case than Ive ever seen before. If I could do some latte art, this would be a nice canvas to work on.

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    Re: chasing the crema


    hi Nunu,

    That sounds like some extrema crema , did it last long or did it start to dissolve ? . I have read that the monsooned beans are good for crema.

    Paul

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    Re: chasing the crema

    Behmor Brazen - $249 - Free Freight
    Had I left it to sit, it would have lasted until the coffee went cold at least.

    Ill have to roast another batch to time how long the crema persists, as I dont have any roasted atm. The crema, while it is impressive looking, actually doesnt taste all that impressive. The rest of the shot is fantastic, you just have to get past that first earthy bit.



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