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How much crema too much crema?!

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crema
1.7K views 10 replies 6 participants last post by  DavecUK  
#1 ·
I didn't think I'd be asking this question! Using some fresh Union Revelation blend which needs a courser grind than the Square Mile I was using last week, and the crema produced is crazy. Of the 60ml double shot I'm pulling, it produces c80% crema and 20% liquid, which quickly falls away after say 30 seconds to produce a shot of about 40ml. It doesn't taste too bad - perhaps a little on the sharp side, but would be keen to hear any pointers or thoughts.

Using a Baratza Vario and FrancisFrancis X1 (soon to be upgraded to an Expobar G10 - much to my excitement!).
 
#2 ·
Beans that are recently roasted will produce more crema, but normally this settles down after a week or so. Darker roasts also produce lots of crema too, unions revelation is pretty dark so I would expect heaps of crema with that bean like you describe. There is no amount of crema that is too much, it's just a characteristic of the bean and how it's been roasted. Crema actually tastes pretty awful (spoon a bit off and taste it yourself, it's super bitter) so you might notice your shots taste better if you scoop the excess crema off after the shot has settled.
 
#5 ·
Whilst we're at it then, it's also possible to weigh the shot with scales, rather than basing it on a volume of liquid. As you and the others mention crema is variable so you might actually change the shot quite a bit if going based on the volume.
 
#6 ·
jlarkin said:
Whilst we're at it then, it's also possible to weigh the shot with scales, rather than basing it on a volume of liquid. As you and the others mention crema is variable so you might actually change the shot quite a bit if going based on the volume.
for which you can pay £6 to £200 depending on your requirements....personally I would keep it down into the £6-£9 mark unless you have money to burn.
;)
 
#10 ·