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Does glass size, material etc effect amount of crema?

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  • Does glass size, material etc effect amount of crema?

    Hey guys,

    Thought i would ask a quick question.

    I have a Silvia v3 and very happy with and cpth coffe I get from it, however, I usually only makes double caps with it for my self in a mug and i have noticed I don't get much cream, yet when I Google of YouTube, everyone seems to poor into a n espresso glass where you can see a heap more cream, but I also recognise there is much less serface area in an espresso glass.

    So does it make a difference if you use a mug or espresso glass of something else to the

    Cheers level of cream you get of is this purely down to extraction?

  • #2
    With a double you should have enough that you can't see through it even after steaming the milk, there are some beans where that won't be the case though. Have you tried using a shot glass for comparison?

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    • #3
      Originally posted by neddysmith View Post
      Hey guys,

      Thought i would ask a quick question.

      I have a Silvia v3 and very happy with and cpth coffe I get from it, however, I usually only makes double caps with it for my self in a mug and i have noticed I don't get much cream, yet when I Google of YouTube, everyone seems to poor into a n espresso glass where you can see a heap more cream, but I also recognise there is much less serface area in an espresso glass.

      So does it make a difference if you use a mug or espresso glass of something else to the

      Cheers level of cream you get of is this purely down to extraction?
      Are you referring to 'crema' or 'cream'?

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      • #4
        Referring to crema, the silly tablet autocorrected crema to cream in the body of the post....

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        • #5
          My Silvia V2 with PID used to produce full crema. Are your beans fresh?? And are the glasses/cups clean (of cleaner)?

          /Kevin

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          • #6
            The glass/container has little to do with the crema produced, however it certainly has an affect on your perception of it, or the way it looks.

            A shot glass will appear to have more crema than a 200ml cup, of course they both have a similar amount.

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            • #7
              The glass perhaps not, but the height the coffee falls from your basket to the grill of your machine can affect it. At work there is a fairly high space between the two so I often prop my piccolo and espresso cups on top of another cup to prevent the crema being destroyed as it hits the glass. It's also worth mentioning that 100% Arabica beans often don't produce a crema as well as a blend with a small amount of Robusta mixed in, so in broad terms many single origins will start to lose their crema as the beans age a lot faster than Robusta incorporated blends.

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              • #8
                Thanks for the reply guys I might try using a shot glass to test the results, and will also look into the bewns I have been using which are freshly roasted from the coffee shop I go to,only thing is it would be to coffee as i get it preground as i don't have a grinder yet...

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                • #9
                  Does glass size, material etc effect amount of crema?

                  Originally posted by neddysmith View Post
                  as i get it preground as i don't have a grinder yet...
                  Well there's your problem! Pre ground is definitely part of the formula for no crema. Also, is you have a cold mug, glass or something else that will break down the crema easily too. Warm your cups!

                  Happy 'creaming' :P
                  Michael

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                  • #10
                    Yep, Michael is right Neddy, preground will have a dramatic affect, it goes stale very quickly and in the process the crema/flavour/mouthfeel and flow deteriorate.

                    The old saying is the shelf life of green beans is-3 years----roasted beans-3 weeks----ground beans-3 minutes, the figures are arbitrary but I'm sure you get the idea, now, the next thing to get is a decent grinder.

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                    • #11
                      Cool thanks guys I had suspected this, now I guess all that is left is to save for a decent grinder and be done with it.

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