Originally posted by LeroyC
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Felow Pismo advice pls
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You make lungos though Yelta so the ratio of crema to liquid is a lot smaller and the crema is probably often a bit thinner due to the longer and lower strength extraction. I agree that crema is an important part of the espresso experience, but once I’ve enjoyed it aesthetically I give it a good stir to improve the flavour.Originally posted by Yelta View PostNot in my opinion, I enjoy it, all part of the espresso experience. Guess we're all different.🙂
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Cheers Guys.
if it's too good to be true....
the coffee tasted fine, just zero crema....
Oh well...
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I've gotten fairly minimal crema (in fact I've gotten more crema from using the normal Aeropress cap!), but to me it isn't really a big deal, still tastes great.
These tips are straight from their website:
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Most common mistakes with Prismo shot pulling:
1) Using coffee that isn’t fresh = no crema or sour taste
2) Lightly roasted or non-espresso blend. *You can still pull a great shot with lightly roasted coffee, but there is less of a chance of producing crema and a higher chance of pulling a sour shot – just like with an espresso machine.
3) Pressing gently on the plunger or not using a swift initial press = a grainy texture in the shot
4) Not stirring enough = no crema, sour taste, or watery body
5) Grind is not fine enough = no crema, sour taste, watery body, or low extraction
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So seems fresh coffee, not too light a roast, harder press, stir vigorously, and finely espresso-ground)
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Sorry to be the bearer of bad news but in my experience you will never get true crema with the Prismo. The fine print is that the Prismo is only ever claimed to deliver an "espresso style" brew. You may get the faintest of crema in the form of some relatively coarse bubbles as a result of the brew being forced through the small aperture. However, all is not lost. The Prismo does have the useful feature of eliminating the side squirting which can be encountered when a fine grind causes high pressures. The Prismo valve also allows for leak-proof full immersion brewing without the need to use the inverted process. The Prismo will deliver a good brew. The only annoying aspect, for me, is the difficulty of using Aeropress paper filters to remove the fines that will pass the relatively coarse 150 micron metal filter. However, put in a paper filter, close the cap and then trim down the filter using the resulting creases as a guide.
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Felow Pismo advice pls
Any Fellow Pismo gurus here?
very excited to g e t mine yesty. Tried him out this morning. Normal aeropress shot, no crema.
my beans are fresh, I hand ground at normal aeropress grade, the water was boiling.
come on gurus, help a brother out....
Cheers darky...


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