Hi ,
I bought some clear coffee glasses the other day so I could try and get a better idea of the amount of crema produced(its hard to tell in normal glasses) . Now I know that there is a number of variables such as the type of beans etc that contribute to this , but I thought if I asked you guys roughly how much crema should be produced in a good shot .
I found that when pouring a double shot initially that a depth of about 3cm in the glass most of it is crema approx 2.5cm after about 5 seconds a lot of this initial crema dissapates and Im left with probably about 5mm of thicker crema that stays.
Is this a normal amount of crema or should I make some adjustments to my grind etc.
Paul
I bought some clear coffee glasses the other day so I could try and get a better idea of the amount of crema produced(its hard to tell in normal glasses) . Now I know that there is a number of variables such as the type of beans etc that contribute to this , but I thought if I asked you guys roughly how much crema should be produced in a good shot .
I found that when pouring a double shot initially that a depth of about 3cm in the glass most of it is crema approx 2.5cm after about 5 seconds a lot of this initial crema dissapates and Im left with probably about 5mm of thicker crema that stays.
Is this a normal amount of crema or should I make some adjustments to my grind etc.
Paul



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