The Golden Crema |
| …is thin and |
A mark of fine espresso is crema, the dense golden foam of |
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emulsified coffee oils that captures the essence of coffee flavour. |
| • review your tamping technique – the tamp may not be firm |
Good crema should be thick and cling to the side of the cup when |
| enough to provide an even resistance to the brew water |
it’s tilted; the best crema should be able to support a sprinkling of |
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sugar for nearly 30 seconds. |
| • use a finer grind |
Troubleshooting Espresso As It Brews |
| • check coffee freshness |
As it pours, if your espresso… |
| …barely dribbles out the portafilter: |
…has more of a cinnamon colour, instead of being deep brown: |
| • review your tamping technique – the tamp could be too firm |
• make sure your brew group and boilers are fully heated |
| • use a coarser grind |
• use a less acidic blend of coffee |
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…is whitish with thin brown streaks: |
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• review your tamping technique – the tamped coffee has |
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fractured, or a gap has developed between the coffee and the |
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side of the filter basket |
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TECHNIQUES OF A BARISTA
35
