Hi mahsa and welcome to CS!
*Is your espresso coffee a blend or SO?
*If it's a blend, does it contain Robusta?
*How developed are your roasts....light or dark?
*What are the parameters of your extraction?
*How long is the coffee rested post roast?
* When it 'lasts longer', how much longer?
*Is the espresso 90% crema (approx) at the end of the pour?
* What colour is it?
* What is the batch size in your roaster? (are you using a sample roaster at the moment or full scale commercial? )
and most importantly...... how does the coffee taste?
and as a p.s. where are you situated?
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Espresso
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Espresso
We have established a roasting coffee company recently and unfortunately encountered a problem regarding espresso cream durability. The problem is that sometimes espresso cream fades away just after a few seconds and sometimes it lasts longer and the point is that there is not any difference in roasting process including time and temperature monitoring. So, we would be so glad if you can enlighten us about this problem.Tags: None
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