Re: Dark Roast and Crema
My understanding is that some of the derivation of crema comes from the oils - thus if the oils are removed from the bean, you would have a reduction in crema.
This may help http://coffeegeek.com/opinions/barista/10-14-2006
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Dark Roast and Crema
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Dark Roast and Crema
I have been experimenting with really dark roasts (until all the beans covered with oil, some call it French or Italian roast) in my espresso blend components and notice that I am getting less crema in my espresso shots. Does anyone know of any relation between dark roasted beans and crema yield?Tags: None
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