Hi,
I am a newbie in roasting the coffee bean. Recently, I have read a few article about judging the quality of the espresso by looking on the espresso crema. When I prepare my espresso using my own roast bean, I found that my espresso crema was quite thin. I use gene cafe to roast my columbia supremo into second crack and use silvia to extract the double shot espresso within 30 seconds and have a few question to ask.
1) Is it usual for the columbia bean to produce less crema (the crema was fading after 1 minute)
2) Is it any way to improve the crema of columbia single origin, such as change the roasting time or change the extraction time
Cheers,
Thinngs
I am a newbie in roasting the coffee bean. Recently, I have read a few article about judging the quality of the espresso by looking on the espresso crema. When I prepare my espresso using my own roast bean, I found that my espresso crema was quite thin. I use gene cafe to roast my columbia supremo into second crack and use silvia to extract the double shot espresso within 30 seconds and have a few question to ask.
1) Is it usual for the columbia bean to produce less crema (the crema was fading after 1 minute)
2) Is it any way to improve the crema of columbia single origin, such as change the roasting time or change the extraction time
Cheers,
Thinngs
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