HomeRoast Digest


Topic: Cafe Crema? (3 msgs / 50 lines)
1) From: Al Raden
This is a multi-part message in MIME format.
After all the discussion on this topic, thought I'd try one this =
morning.  I don't know if what I made is a Caffe Crema or not, but it =
sure was pleasant.
I took a 50-50 blend of Kenya and Costa Rican and ground it with my Zass =
- much coarser than usual for my espresso machine (espresso = 100 =
turns of the crank, press pot = 50 turns of the crank, ... I used 75 =
turns of the crank).  Ran it through my Gaggia Classic, and produced =
about 6 ounces in 26 seconds.  
Very, very nice drink...
- Al Raden
 http://www.brandydesigns.com

2) From: Leslie Smith
OK, I've been reading y'all discussing Caffe Crema for weeks, and I've 
gotta ask, what is the definition of a Caffe Crema?  I realize it's made in 
an espresso machine (which I don't have), but I'm otherwise clueless.
Thanks!
   - Leslie
At 11:12 AM 11/20/02 -0500, you wrote:
<Snip>
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

3) From: jim gundlach
Cafe Crema is made by using a coarser grind in an espresso machine so 
that you can get five or six ounces of water pumped through it in about 
the same time you would normally pull an espresso shot, 23 to 25 
seconds.  Time is a key because a longer pumping would over extract and 
make a bitter drink.   I can set the Rocky grinder on 20 and the Solis 
SL-90 on 6 with a light tamp and it will pull about 5 ounces in 25 
seconds.  You would want to use coffees that make regular coffee rather 
than espresso blends.
     Jim Gundlach
On Friday, November 22, 2002, at 10:34 AM, Leslie Smith wrote:
<Snip>
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast


HomeRoast Digest