If milk is left unused for even a short time after steaming the micro-foam stiffens up


except the temperature of the milk would go down a fair bit as you wait...
Even if the crema has most of the taste and aroma, where do you think those go as the crema dissipates?? My guess would be predominantly into the coffee!
.Is the crema quality a sign or representation that the extraction was well done (which would mean that the shot in itself is going to be great regardless if the crema dissipates), or something which must be preserved as it is the main constituent of the flavours? My guess is the former

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