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Date: 30 Dec 2006 11:32:55
From: Craig Schroeder
Subject: Crema color explanations?
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Could someone explain the reason(s) for the variation in foam colors?
Lately, I've tried some various roasts and it seems that the roast
color doesn't seem to coordinate with the crema colors. It also seems
that the darker crema producing beans are the best tasting on my
palate and it makes me wonder if it is simply a matter freshness of
the roast? What is the chemistry at work here?
Craig Schroeder
craig nospam craigschroeder com
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Date: 31 Dec 2006 07:12:09
From:
Subject: Re: Crema color explanations?
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Craig Schroeder wrote:
> Could someone explain the reason(s) for the variation in foam colors?
> Lately, I've tried some various roasts and it seems that the roast
> color doesn't seem to coordinate with the crema colors. It also seems
> that the darker crema producing beans are the best tasting on my
> palate and it makes me wonder if it is simply a matter freshness of
> the roast? What is the chemistry at work here?
>
> Craig Schroeder
> craig nospam craigschroeder com
I think crema has more to do with grind and technique than roast stage.
I've roasted light and still get the same red/brown crema as with
darker roasts. Rate and evenness of extraction seem to determine crema
and overall shot quality rather than roast stage from what I know.
Your darker crema shots taste better probably because the grind in
relation to your preparation technique of dosing, distributing and
tamping hit closer to the ideal k than your lighter crema shots.
Better extractions taste better.
Freshness of the roast is essential for your best espresso. What makes
the espresso extract well and taste good is what's in the bean. These
elements change profoundly over time due to oxidation and other
factors, I imagine. I've heard coffee is like fresh baked bread:
there's no way to keep it fresh for long and the only way enjoy it
fresh is to consume it while it's fresh. Fresh grinds extract easier
as they bloom more readily than stale grounds and your best crema and
taste will come from fresh beans. After about a 2-3 day degassing
period the roast is considered fresh for about a week. Good roasters
date stamp their roasts with the day roasted so you can track their
freshness.
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Date: 30 Dec 2006 11:52:58
From: James Hoffmann
Subject: Re: Crema color explanations?
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I wrote an article about crema for coffeegeek here -
http://www.coffeegeek.com/opinions/barista/10-14-2006
Hopefully this should explain the colour you see in the foam.
James
Craig Schroeder wrote:
> Could someone explain the reason(s) for the variation in foam colors?
> Lately, I've tried some various roasts and it seems that the roast
> color doesn't seem to coordinate with the crema colors. It also seems
> that the darker crema producing beans are the best tasting on my
> palate and it makes me wonder if it is simply a matter freshness of
> the roast? What is the chemistry at work here?
>
> Craig Schroeder
> craig nospam craigschroeder com
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Date: 31 Dec 2006 08:55:56
From: Craig Schroeder
Subject: Re: Crema color explanations?
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Thank you, James. That was exactly what I was looking for. I've been
in the site enough times that I'm surprised I didn't see it before!
Well written, too!
On 30 Dec 2006 11:52:58 -0800, "James Hoffmann" <kingseven@gmail.com >
wrote:
>I wrote an article about crema for coffeegeek here -
>http://www.coffeegeek.com/opinions/barista/10-14-2006
>Hopefully this should explain the colour you see in the foam.
>
>James
>
>Craig Schroeder wrote:
>
>> Could someone explain the reason(s) for the variation in foam colors?
>> Lately, I've tried some various roasts and it seems that the roast
>> color doesn't seem to coordinate with the crema colors. It also seems
>> that the darker crema producing beans are the best tasting on my
>> palate and it makes me wonder if it is simply a matter freshness of
>> the roast? What is the chemistry at work here?
>>
>> Craig Schroeder
>> craig nospam craigschroeder com
Craig Schroeder
craig nospam craigschroeder com
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