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Topic: Interesting Crema Video (11 msgs / 247 lines)
1) From: michael brown
http://www.jimseven.com/2009/07/06/video-1-crema/I thought i'd share this video with you guys and gals.  Totally shakes up m=
y opinions on crema!
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2) From: Joseph Robertson
miKe and listers,
what is your take on Jim's video and opinion of Crema? Now I need to go and
try it.
Joe
On Tue, Jul 7, 2009 at 10:00 AM, michael brown  wrote:
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3) From: Barry Luterman
I just tried it. The shot is a little bit sweeter. I wonder if the sweetness
isn't due to stirring the brew. I never thought to stir my espresso. It
makes sense to stir it though. I always stir my brewed coffee but never stir
my shots.
On Tue, Jul 7, 2009 at 1:19 PM, Joseph Robertson wrot=
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4) From: Justin Schwarz
I have found that my americanos taste better after the crema has  
broken down.  Latte art is wonderful but the crema does impart a  
bitter and ashy flavor to the microfoam.  I have been secretly  
admitting this to myself for a long time now, although I still  
struggle admitting to my family here, I know I am not the only one  
now.  I am not about to discount crema altogether though, a properly  
pulled shot will taste delicious through and through.  Some of the DP  
centrals have very sweet crema and lots of it too, they have made  
great additions to blends.
-Justin
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5) From: Floyd Lozano
i never stir the brewed because the Technivorm claims to do it for me,
so who am I to argueI! ;)  I am definitely going to give this a go.
On Tue, Jul 7, 2009 at 7:36 PM, Barry Luterman wrote:
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6) From: Tom Ulmer
My opinion is that crema adds nothing to the pull. I've always assumed some
folks must enjoy the taste.

7) From: John Letoto
He mentions that some people enjoy a progressive -- I think that was
the term he used -- espresso, meaning that some enjoy having the
flavors change as they progress downward through the espresso.  I
sometimes stir, but I do enjoy having a nice, sweet kick at the
bottom, kind of like a bit of dessert.
-john
smeagolisfree.blogspot.com
On Tue, Jul 7, 2009 at 7:36 PM, Barry Luterman wrote:
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8) From: Mike Koenig
I haven't yet watched the video (the fascist IT people at work block
most video), but I was always under the impression that you would get
a density gradient in your shot, where the sweetest, most dense stuff
is on the bottom (since that's the first portion of the shot anyway),
and the thinner portion of the shot is on the top,  and that the act
of stirring (or skimming off the crema)
That being said, I generally wouldn't bother to stir, maybe I'll start.
--mike
On Tue, Jul 7, 2009 at 7:36 PM, Barry Luterman wrote:
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9) From: kevin creason
It is interesting...
Crema is proof that a good shot was made, since the likelihood of a shot
being good without crema on top is nil.
Perhaps the crema captures the bitter parts we are less likely to enjoy
making the body and heart better/sweeter. So to discard or not to discard
the crema, that will be an acceptable personal preference in my book.
On Wed, Jul 8, 2009 at 8:36 AM, Mike Koenig  wrote:
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-- 
-Kevin
/* Never argue with an idiot. They drag you down to their level and beat you
with experience. */
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10) From: Allon Stern
On Jul 8, 2009, at 6:07 PM, kevin creason wrote:
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I just tried this; I also tasted the crema. Okay, I drank it all.
I stirred the crema-free espresso.
50% monkey blend, 50% guat fraij.
I didn't find that the crema tasted bad - it was rich and edgy.
The espresso was smooth, sweeter, a little citrus. Not bad, a  
different drink from with the crema, no doubt.
Is it better? I don't think so. I like the edginess of the cup with  
the crema.
Mileage, of course, may vary based on the beans going into the  
espresso. I think I will try stirring in the future, but I don't  
think skimming off the crema is what I will do on a general basis.
-
allon
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11) From: Joseph Robertson
Michael,
I couldn't get the results that Jim got in his video so I passed on this
clip to one of my many mentors, Mane Alves, the owner of one of the few
independent coffee roasting schools and coffee labs in the US.http://www.coffeelab.com/He saw the video and had a one word comment for it, "rubbish".
Most interesting.
JoeR
On Tue, Jul 7, 2009 at 10:00 AM, michael brown  wrote:
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