Dissipating Crema

[David8]

Alright, I know that youre probably thinking stale coffee already. But thats not the case, this is coffee I roasted on the 27th... I pull what (to me at least) looks like a very nice shot, 60ml (or maybe slightly less) in 30 seconds. However, by the time the Perfetta is ready to steam the milk, the crema is starting to dissipate... Id like to know your thoughts, is it the grind? I know the SB EM0480 is NOWHERE near good enough for the Perfetta, but the K3P is a while away yet.

Or, could it be to do with the roast level?

David

Maybe I should let you know that this has occured with both PNG Wahgi and Guatemale Huehuetenago self-roasted beans.

[Andy]

Re: Dissipating Crema

Simply too fresh!

Keep some aside for a week or more and I think you will find the crema will sit better.

[David8]

Re: Dissipating Crema

Simply too fresh!

Keep some aside for a week or more and I think you will find the crema will sit better.

Hi Andy. Thanks for the reply. However, I had the same problem throughout the 2-3 weeks I was using the last batch of Wahgi. I think there may be another problem.

David

[LaughingAtFate]

Re: Dissipating Crema

Easy solution?

Steam the milk before you pour the shot, then the crema isnt dissipated too quickly...

[David8]

Re: Dissipating Crema

Easy solution?

Steam the milk before you pour the shot, then the crema isnt dissipated too quickly...

Mmm. Its worth a try. But there is obviously an underlying problem that I would really like to fix... This morning I have been grinding finer (adjusting tamp accordingly), and seem to be gerrer better results, but still not great.

David

[lilmeh]

Re: Dissipating Crema

Maybe I should let you know that this has occured with both PNG Wahgi and Guatemale Huehuetenago self-roasted beans.

Im going to throw in my two cents and ask if you tried non-self-roasted beans?

[David8]

Re: Dissipating Crema

Im going to throw in my two cents and ask if you tried non-self-roasted beans?

Not recently... Could it be something to do with my roasting? Would it be roast level? Will have to pick up some Veneziano beans next time I am in there. Thanks for your opinion!

[KJM]

Re: Dissipating Crema

I doubt this is the issue, but a small amount of oil/fat/grease in the glass does that too... I had a small issue once when the glasses came out of the dishwasher with an almost invisible film.

Maybe a quick wipe with a paper towel just to be sure?

/Kevin

[askthecoffeeguy]

Re: Dissipating Crema

have you tried pre-heating the glass / cup that youre serving the coffee in about a third full with boiling water before running the shot?

Nothing will kill crema quicker than a cold cup!

p

[David8]

Re: Dissipating Crema

have you tried pre-heating the glass / cup that youre serving the coffee in about a third full with boiling water before running the shot?

Nothing will kill crema quicker than a cold cup!

p

Yep. Preheating the cups and ground handle is part of the routine.

David.

[David8]

Re: Dissipating Crema

Im going to throw in my two cents and ask if you tried non-self-roasted beans?

Alrighty. Tried some fresh sponsor beans today. Same issue, to a lesser extent. But I had the same problem with my crema running away...

[elbeano]

Re: Dissipating Crema

Detergent residue or rinse aid residue can play havoc with the crema.Rinse manually with fresh water after washing and if you use a tea towel make sure it isnt covered in washpowder residue or contaminated from prior dishes that have been dried.Oh, what a toxic world we now live in.

[David8]

Re: Dissipating Crema

Detergent residue or rinse aid residue can play havoc with the crema.Rinse manually with fresh water after washing and if you use a tea towel make sure it isnt covered in washpowder residue or contaminated from prior dishes that have been dried.Oh, what a toxic world we now live in.

Thanks to KJM and Elbeano for these similar ideas. I think that will definitely become part of the morning coffee routine. Ill let you know how it goes. But does anyone else have any suggestions?

[Theok]

Re: Dissipating Crema

Same as the above comments, contaminated glasses is a major contributor.
Heres a test.
Pour some fresh coca-cola into the glass, if it froths up a lot the glass has either dishwasher remnants/soap or lint. Notice that on the second pouring into the same glass it wont froth up. Thats because the coke has cleaned the glass.
The opposite is true for coffee, if it has soap remnants or lint the crema drops rapidly.
Yeh I worked in a cafe for years LOL ;D