HOW DO I GET TO THE GOLDEN CREAMA??

[PhatBoy]

Hi Guys....
Newbie with a Silvia and Sunbeam emo480.
So far i have yet to experience the golden syrup like creama extraction from my silvia. I have only recently got my sunbeam and i only have the roasted beans from my starter pack to play with but i cant get that creama that makes your spoon stand up.
I understand it is most likely the beans i roasted arent up to scratch as i had to re-roast them being to light the first time.
im getting a good 25sec extraction with my beans.
I get good creama from them but i never get that thick dark brown colour.
At work we use Gravity coffee and the taste from my roasted beans is better, but seeing that creama at work makes me want to put my mouth under the group head.

[hazbean]

Re: HOW DO I GET TO THE GOLDEN CREAMA??

Minimize your variables! Take some of that Gravity coffee home and see what
results you get. I find my own roasts are quite variable for extraction time and
crema, so I use a known quantity from a local roaster for practice (and I need a
lot of that!).

[Bullitt]

Re: HOW DO I GET TO THE GOLDEN CREAMA??

Hi Phatboy,

Firstly, unfortuantely re-roasting beans does nothing good for them.
Practice, practice and some more will help.
You have the potential, home roasted beans are the freshest and best for good crema.
By now you will have worked out some timing to get your roasts improving.

Wait at least 48 hours before trying to brew from any of your home roasts, some of them will pour best at 76+ hours

Grind into the double filter basket until it is just overfull, tap the portafilter to settle the grinds, then I use the back of a kitchen knife to level off the grinds and make sure the basket is full all around the sides, then tamp, (allow for a stainless steel tamper if you havent already got one).
Fit the portafilter and pull your shot.
If its dark and lacking crema, and the crema is very dark its prob too hot, try waiting longer from the time the heating light goes out (look up some posts on temp surfing or fitting a thermocouple)
If it gushes out quickly then its prob not enough grinds in the basket.

Try to change one variable at a time.

And yes the actual bean types and roast profiles used will also affect the outcome.

I havent quite had golden syrup like crema but something close to it on occasions, and it sure does look good.

Regards
Bullitt

[scoota_gal]

Re: HOW DO I GET TO THE GOLDEN CREAMA??

I havent quite had golden syrup like crema but something close to it on occasions, and it sure does look good.

I always get that kind of crema...



No...seriously. I do. :P


I think that it is acheivable for every pour. You do need to try and be consistent in everything you do to get this of course. Adjust your grind seems to be the advice that most people give here and I agree with it as well.

With the Silvia and even the machine I use at work, I press the button and then if I have done everything right, the coffee should pour after about 5 seconds. I usually count in my head and if Im spot on, I will also see that golden crema.

In fact, I took the little covers on the spouts of our portafillers off (on the work machine) and the boss was so happy that when he is there, he comes out to watch that golden pour! He loves it.

Dont stress about it, Phatboy. Youve kind of come across as a bit stressed with those upper case letters in your thread title! But youll get there. Have patience, be relaxed and above all, enjoy the experience. Its coffee after all!

[speed916]

Re: HOW DO I GET TO THE GOLDEN CREAMA??

Hi Phatboy,

Keep trying is my advice and monitor each change you make. I roasted some Brazilians into the second crack and they came out well roasted (full City), a rich dark colour. No matter what I tried I could not get a crema out of them. I played around with all sorts of settings on my grinder as I thought that was the problem. Each coffee tasted "flat". After using up all these beans I then tried another batch which I roasted till the end of the 1st crack but before the second(city roast). Ajusted the grinder and presto, the most spectacular crema!

Try roasting smaller batches and vary the roast times. Monitor how each different roast produces a different coffee. Ive now done about 8 roasts and have consistently found a "city roast" produces the nicest coffee for me - always with a beautiful crema.

Good luck.

Dom