While I am very happy with the flavour I get from the WOW and the other varieties I have used to date, I do notice that I dont get much crema on anything. (maybe 1-2 mls in a demi-tasse) Now I am wondering what are your opinions on:
1. Do you think you can extract the optimum flavour from a given bean in the absence of a thick crema? (you will understand that what I am asking is "Is a certain amount of crema indicative of an optimum extraction").
2. If you think it IS possible to increase the amount of crema, what would you try to achieve this? (tamp? grind? temp? what?)
1. Do you think you can extract the optimum flavour from a given bean in the absence of a thick crema? (you will understand that what I am asking is "Is a certain amount of crema indicative of an optimum extraction").
2. If you think it IS possible to increase the amount of crema, what would you try to achieve this? (tamp? grind? temp? what?)
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