Question regarding Crema

[Honu-Hugger]

I'm concentrating on the grind setting now -- I'll be up for three days without sleep as a result of all this testing!!! The flow times out faster than recommended. Thank you all for your generous advice...this is camera related afterall 😉.

 

[Honu-Hugger]

Problem solved -- had to go to a finer grind setting. The tamping pressure checked out OK. My wife thought I was nuts before...I don't know what she was thinking watching me check the brew time with a stop watch and tamping the grounds on an electronic scale. Is this a practical joke -- did you guys set me up? 😀

Seriously, thank you for the help...I knew I'd get the answers here (in "Far From the Madding Crowd" Bathsheba knows where to solicit the best advice 🙂).

 

[SolaresLarrave]

Boy... this crowd is just unique. 😀

BTW, and excuse my ignorance, but what is "crema"? Apart from meaning cream in Spanish...

 

[jan normandale]

Boy... this crowd is just unique. 😀

BTW, and excuse my ignorance, but what is "crema"? Apart from meaning cream in Spanish...

that's exactly what it is. It is a foam that is very dense that extrudes from the machine at the time of the coffee extraction. It sits on top of the espresso. Usually it is a rich brown colour and is about 1 - 2 mm deep.

 

[SolaresLarrave]

Thanks a lot, Jan! In my case, being an espresso maker by way of an Italian coffee maker, the crema gets lost in the process... unless it's the thin yellow film that appears when I pour it in my demitasse.

Again, thanks! 😀 This group is just unique... 🙂 No wonder I never log out...