All is not well in coffee land. :-[. About a month ago I started noticing that the crema was dissipating faster than before.
By the time I pull a shot, steam the milk, then combine the two there is little canvas left to even attempt a squiggle. At first I thought it was the beans. Home roasted Harrar, then Brazilian, then Brazilan/Harrar, then Mexican/Harrar.... Coffee still tastes OK (actually Mexican/Harrar very nice
) but now the PNG dissipating very fast as well. Whats gone wrong? I dont think I have changed my routine all that much. Beans always fresh. OK... maybe the PNG could degas a day or two more, but overall there is a very noticeable difference. Within less than a minute the crema has gone from 40% or more of the shot to 5% or less. From memory there use to be less crema initially but it wouldnt disappear as quickly.


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