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  • Long Black Crema

    Hi

    In the last few days I have been making myself a long black with my very old Melitta "cappuccino" espresso machine at the shop. Pouring the water first into the cup, and then running the shot directly on top.

    I still get the crema from the shot, but this pretty quickly vanishes (30 sec - 1 minute). This is a new drink for me, I always have had milk based drinks in the past so am not certain if this is normal or not. Should the crema last longer?

    Sen

  • #2
    Re: Long Black Crema

    How wide is the opening of the cup youre drinking from? Remember a wide mouth with spread the crema thin.

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    • #3
      Re: Long Black Crema

      not usually, unless you choose a bean that is high in crema, try it using a different bean. i say this supposing that you are also roasting your own, arent you? if not then the coffee could also be quite stale and lack the necessary oils to sustain decent crema.
      I hope this helps...... Ray.

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      • #4
        Re: Long Black Crema

        Its perfectly normal.

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        • #5
          Re: Long Black Crema

          Espresso extractions into water will dilute quicker, & thus mingle the crema quicker, & thus make it darker in tone/flavour as a black - because water is not as thick as milk, to hold the crema as milk will.

          ... compared to the levelling of crema on top, when a shot is extracted, then when milks added youll notice a big difference in creamy-like golden crema on top.

          Thats the addition of the milky stuff that maintains the crema, not necessarily the credibility of your extractions.

          Hope it helps Senator ...

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          • #6
            Re: Long Black Crema

            the mouth of the cup is quite wide, so this may account for the quicker erosion of the crema, combined with water vs milk (no yummy froth on the top that has been coloured with the crema).

            I dont roast my own beans, may do one day, but for now Im happy with what I get from one of the local roasters here in Christchurch. Beans are usually 3 - 5 days post roast for delivery, and I go through a KG in about 10 - 14 days, so not too old (I dont think).

            The conditions of the extraction are far from perfect also (beans ground in the morning, kept in airtight container and run at the shop), so again certainly another factor into the quickly dissipating crema (but the crema does stay for the milk drinks - stained milk I guess)

            Cheers for the thoughts

            Sen

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            • #7
              Re: Long Black Crema

              I make my long blacks the same way, i start out with about 1cm of crema but this will soon dissapate after about 1 min.

              Mal

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              • #8
                Re: Long Black Crema

                we push out long blacks last in an order of coffees for this reason

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                • #9
                  Re: Long Black Crema

                  I enjoy a double ristretto with approx. 30ml of hot water. I pull the shot and then pour water from my 300ml jug into ristretto very carefully. The crema holds up well but depending on the bean type but gradually dissipates.

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