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Topic: Too much crema (5 msgs / 104 lines)
1) From: ginny
I agtee with Les, sounds just about right for me as well.
lucky you Craig.
ginny

2) From: Craig Rowland
This is a multi-part message in MIME format.
Yesterday I pulled a double shot from my Starbucks Barista machine into
a glass shot glass.  It is marked at 1 oz. and 2 oz.  Of course, the
Barista machine has the crema enhancing feature.  I stopped the flow
when the crema hit the 2 oz. line and put the glass on top of the
machine.  I watched as the crema cascaded to the top then something
unexpected happened.  When the cascade stopped I found that I had about
1.25 oz. of espresso and .75 oz. of crema.  That doesn't seem right.  Is
the crema producing mechanism messing up my shots?  How much crema
should I expect on a double?  Should I take a longer pull so that I end
up with 2 oz. of espresso?  If I did the shot glass would literally
overflow with crema. 

3) From: Les
Sounds perfect for my tastes! It sounds like my normal shot without a crema=
 
producing mechanism.
 Les
 On 8/3/05, Craig Rowland  wrote: 
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4) From:
Just sounds like you need to put your glass Blivet on the shelf and use a=
 
larger one. (Jigger) So, how's it taste already? Mine seem best at about 18=
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20 sec.
Cheers -RayO, aka Opa!
On 8/3/05, Craig Rowland  wrote:
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-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the 
Wichita WurliTzer

5) From: HeatGunRoast heatgunroast
I agree with the other posts. Some additional things to consider:
You don't say what beans you are using and how recently roasted. Some beans=
, 
Monsooned Malabar, for example, anything with robusta, very fresh roasts, a=
 
bottomless pf will all add to crema. Also, volume is not the only crema 
factor that matters. Some are stiff and foamy, others dissapate quickly, th=
e 
best are, well, creamy--almost oily. 
Martin
On 8/4/05, raymanowen  wrote:
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