good crema is when there is a thin layer of it (about ¼ of the drink) and it lasts for a couple of minutes Bad crema is when it’s too thin or too thick (more than ½ of the drink), too light in color, disappears within a few seconds, and has a lot of big … Read more
Crema is one of the most prized components of a well-made espresso. Caramel-colored and creamy in texture, the foamy puff is created when hot water emulsifies coffee bean oils and floats atop the espresso with smooth little bubbles What causes the crema to form? Crema is one of the most prized components of a well-made … Read more
Is 20 BAR really better than 15 BAR when it comes to the quality or the flavor of your espresso? The answer is yes! There is indeed a difference in quality for your espressos and crema when it comes down to whether or not you use a 15 bar espresso machine or a 20 BAR … Read more