My favourite coffee is a cross between a short black and a long black - in other words a shot poured on top of about 60ml of hot water. I am finding that I dont get much crema on my normal pour, so there is only a very thin layer of crema (1ml) on the top of my coffee. I DO like a bit of crema on my coffee, and whilst it tastes great it would be nice to have the eye appeal as well.
So...what do you think? what do we know about crema? why might I be NOT getting a thicker crema? My current coffee beans are Andys Sulawesi but I have not had good crema from any of the others either.
What am I doing wrong?
So...what do you think? what do we know about crema? why might I be NOT getting a thicker crema? My current coffee beans are Andys Sulawesi but I have not had good crema from any of the others either.
What am I doing wrong?

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