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Date: 04 Aug 2006 05:03:32
From: rockbeer
Subject: "Without the crema espresso would be strong, thick coffee" - discuss!
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Hi all,
I came across the following statement on a web site while searching for
info on espresso blending:
"Blending is necessary for espresso since a single origin will lack the
complexity desired. It is important to remember that the advantage of
espresso over other brewing methods is a result of the formation of the
crema. Without the crema the espresso would be strong, thick coffee.
The crema is an emulsified layer of tiny, smooth bubbles that trap
aromatic compounds. This layer coats the tongue and these small
bubbles break over time allowing espresso to be enjoyed long after it
has been consumed. An aromatic coffee, therefore, is essential to a
well prepared espresso blend."
I'd be fascinated to know how true/accurate people here think this is.
Especially the bit about the crema bubbles coatibng the tongue etc. -
sounds odd to me.
I'm an espresso making newbie (although I've been drinking it for
years), so I don't have an opinion... however, to get the ball rolling,
I'll just say that I'm sure I've read elsewhere that with the right
coffee it is possible to make good single origin espresso.
What do you all think?
Bruce
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Date: 04 Aug 2006 13:34:45
From: Danny
Subject: Re: "Without the crema espresso would be strong, thick coffee" -
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rockbeer wrote:
> Hi all,
> I came across the following statement on a web site while searching for
> info on espresso blending:
>
> "Blending is necessary for espresso since a single origin will lack the
> complexity desired. It is important to remember that the advantage of
> espresso over other brewing methods is a result of the formation of the
> crema. Without the crema the espresso would be strong, thick coffee.
> The crema is an emulsified layer of tiny, smooth bubbles that trap
> aromatic compounds. This layer coats the tongue and these small
> bubbles break over time allowing espresso to be enjoyed long after it
> has been consumed. An aromatic coffee, therefore, is essential to a
> well prepared espresso blend."
>
> I'd be fascinated to know how true/accurate people here think this is.
> Especially the bit about the crema bubbles coatibng the tongue etc. -
> sounds odd to me.
>
> I'm an espresso making newbie (although I've been drinking it for
> years), so I don't have an opinion... however, to get the ball rolling,
> I'll just say that I'm sure I've read elsewhere that with the right
> coffee it is possible to make good single origin espresso.
>
> What do you all think?
>
> Bruce
>
I'd agree with that, except that it is possible to make espresso with
a single origin, although not that usual. The crema description is OK.
--
Regards, Danny
http://www.gaggia-espresso.com (a purely hobby site)
http://www.malabargold.co.uk (UK/EU ordering for Malabar Gold blend)
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Date: 05 Aug 2006 04:26:00
From: Donn Cave
Subject: Re: "Without the crema espresso would be strong, thick coffee" - discuss!
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Quoth "rockbeer" <bruce@siliconweb.ie >:
...
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Date: 05 Aug 2006 20:18:14
From: Sheldon T. Hall - DO NOT MAIL
Subject: Re: "Without the crema espresso would be strong, thick coffee" - discuss!
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On 05 Aug 2006 04:26:00 GMT, "Donn Cave" <donn@drizzle.com > wrote:
>Well, one certainly hears it often enough that it must be true.
Many widely-held beliefs are demonstrably in error. Ask Galileo
Galilei.
-Shel
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Date: 04 Aug 2006 19:01:28
From: I->Ian
Subject: Re: "Without the crema espresso would be strong, thick coffee" - discuss!
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<snip >
> Without the crema the espresso would be strong, thick coffee.
Cafetière may be 'thicker' : it has far more solids and if brewed too
long, is stronger.
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Date: 04 Aug 2006 18:56:47
From:
Subject: Re: "Without the crema espresso would be strong, thick coffee" - discuss!
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In alt.coffee, rockbeer <bruce@siliconweb.ie > wrote:
> The crema is an emulsified layer of tiny, smooth bubbles that trap
> aromatic compounds.
Close, but no cigar. Crema is a colloidial mixture of oil, air and
coffee.
--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow
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Date: 04 Aug 2006 19:55:19
From: Ian Smith
Subject: Re: "Without the crema espresso would be strong, thick coffee" - discuss!
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On Fri, 4 Aug 2006, EskWIRED@spamblock.panix.com < > wrote:
> In alt.coffee, rockbeer <bruce@siliconweb.ie> wrote:
>
> > The crema is an emulsified layer of tiny, smooth bubbles that trap
> > aromatic compounds.
>
> Close, but no cigar. Crema is a colloidial mixture of oil, air and
> coffee.
Well, given that an emulsion is a stable mixture of oil and
water-based compounds, I'm not sure how you think "an emulsified layer
of bubbles" differs significantly from a "a colloidal mixture of oil,
air and coffee".
Both indicate air, oil and water in a stable mix.
I would tend to accept their definition as being closer to reality,
since the principle water-borne component is substances in solution
rather than in suspension, and your definition implies the latter.
In fact, depending on what you meant by 'coffee', your definition
omits any water (even by implication), which is really rather poor -
there's plenty of water in crema. Due to that alone, the use of
'emulsion' is better than your phrasing.
regards, Ian SMith
--
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Date: 05 Aug 2006 20:49:04
From: AyTee
Subject: Re: "Without the crema espresso would be strong, thick coffee" - discuss!
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Ian Smith wrote:
> On Fri, 4 Aug 2006, EskWIRED@spamblock.panix.com <> wrote:
> > In alt.coffee, rockbeer <bruce@siliconweb.ie> wrote:
> >
> > > The crema is an emulsified layer of tiny, smooth bubbles that trap
> > > aromatic compounds.
> >
> > Close, but no cigar. Crema is a colloidial mixture of oil, air and
> > coffee.
>
> Well, given that an emulsion is a stable mixture of oil and
> water-based compounds, I'm not sure how you think "an emulsified layer
> of bubbles" differs significantly from a "a colloidal mixture of oil,
> air and coffee".
>
> Both indicate air, oil and water in a stable mix.
>
[snip]
I agree that the two definitions are not mutually exclusive, but how is
crema stable? It lasts a few minutes at most.
Andy
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