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What's Special About Creama

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  • amberale
    commented on 's reply
    Water old chap.
    Adelaide is/has always been notorious for the quality of its water.
    I don't know why, we Vics, NSWelshmen and Queenslanders have been adding nutrients to it to help them along for years.

  • Ronin
    commented on 's reply
    Coffee is a personal drink.
    I tried Aldi beans & threw them away. Can’t stand the flavour
    But if whoever is drinking it enjoys it, it’s not wrong.

  • Lyrebird
    commented on 's reply
    OK, so I misinterpreted what you meant. We're all good.

  • Yelta
    replied
    Thanks for the link Ronin, I'm a rusted on espresso man, having said that, I do drink filter coffee when I stay in Adelaide, I use a plunger combined with Aldi beans, about the highest praise I can give it is it's recognisable as coffee, and thats not saying much, always look forwart to getting home to my Bezzera and what I consider a decent brew (there's that word again)

    Yes I have gone down the path of taking my own roasted beans with me, to be honest not a vast improvement over the Aldi product, technique? perhaps.

    Leave a comment:


  • Ronin
    commented on 's reply
    https://www.scottrao.com/blog/2021/9...t-coffee-shots
    Worth a read for you Yelta. Even if you don't try it or like it.
    You don't need a Decent machine for it either. any decent machine will do. (see what I did there lol)

  • chokkidog
    commented on 's reply
    Ummm. I didn't say that CO2 was bitter in itself. The bitterness is in the undissolved solids, TDS, emulsified oils etc. Crema is formed when the C02 is released from the ground coffee under extraction pressure into myriad tiny bubbles and is coated/mixed with the above. It would appear that there is a concentration of bitter compounds in the crema? Sorry if my syntax was not clear.

  • Budgiesmuggler
    commented on 's reply
    Allonge is kinda different - and maybe this is what you do because so many names for drinks in coffee.

    Allonge is a shot pulled at 9 bar, with fast flow of around 4ml per second, and shot weight around 1:5. It’s John from decent’s daily driver so you’ll see lots of refs to it in his videos.

  • Yelta
    replied
    I did, right before my last post, pretty obscure.

    Did find a reference to Cafe allonge​, Café allongé is the French for Italian cafe lungo, or in English, long espresso Which happens to be my coffee of choice.

    Learning all the time.?

    Leave a comment:


  • Ronin
    commented on 's reply
    google it, its not new
    Think Matt Perger did it in a barista comp about 10 years ago and even poured it through a filter paper to remove any crema

  • Yelta
    replied
    Tell us more about a "Filter style espresso shot"?

    Leave a comment:


  • Ronin
    replied
    Dark roasted Robusta = plenty of crema
    Filter style espresso shot = thin watery dark colour shot with no crema

    Crema is a personal preference

    Leave a comment:


  • Yelta
    replied
    I find crema a good indicator of bean freshness.

    Freshly roasted beans = plenty of crema.

    Old/stale beans = equal thin watery dark colour shot with little or no crema.☺

    Leave a comment:


  • Lyrebird
    commented on 's reply
    I've read the papers and found no reference to CO2 causing bitterness. I'm relying on memory for the Wang PhD which I've read several times before.

  • Ronin
    replied
    A bit controversial here but
    Crema is a sign of a traditionally extracted shot.
    Not good or bad.
    I have had many espressos with the commonly perceived good Crema that were terrible and great shot many would sink based on sight

    Leave a comment:


  • chokkidog
    replied
    Lyrebird​ For someone with an enquiring mind and a science leaning I'm a bit surprised you didn't check it out yourself, I thought it was common
    knowledge amongst coffee roasters, aficionados and dyed in the wool snobs. Certainly, it's something I've been asked quite a bit by my customers
    over the years. Perhaps the thing you are missing is the 9bar or so of pressure that's involved with the brewing process that produces the most crema, i.e. espresso?
    Here's some to start with: the Hoffman page is just a resource list for you to peruse. My apologies for the delayed reply, I've been away.

    https://www.jameshoffmann.co.uk/weir...rema-resources
    https://perfectdailygrind.com/2020/0...learn-from-it/
    http://www.imreblank.ch/Coffee%20Cha...ee%20Crema.pdf

    Leave a comment:

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