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Crema by James Hoffmann
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kingseven
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Posted Sat Oct 14, 2006, 12:00am
Subject: Crema by James Hoffmann
 

Crema
by James Hoffmann

James Hoffmann, the UK's top Barista this year (and 5th at the WBC) starts off his brand new column on CoffeeGeek with an in depth exploration into the mysteries, myths and simplicities of crema.
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kingseven
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Posted Sat Oct 14, 2006, 6:16am
Subject: Re: Crema by James Hoffmann
 

It crossed my mind this morning that with an article like this I should probably post a few references for my information.


"Isolationa and Characterization of a foaming fraction from hot water extracts of roasted coffee" by Marino Petracco, Luciano Navarini, Anna Abatangelo,Valentina Gombac, Elisa D'agnolo, and Flavio Zanetti

"Universal Foam: From Cappuccinos to the Cosmos" by Sidney Perkowitz

Food and Cooking by Harold McGee

Espresso Coffee: The Science of Quality by Viani and Illy  I used the first and second edition of this book

I also had conversation with various food scientists both at Illycaffe's research centre and at institutions in the UK.
These are the bigger and more relevent works, though other materials were used.  Any specific questions I will be happy to try my best to answer.  The goal of this article is as much to generate discussion as it is to try and spread some information.

 
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KevinCash
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Posted Sat Oct 14, 2006, 6:38am
Subject: Re: Crema by James Hoffmann
 

As a former chemistry major and current cafe owner, I have to say that this article is a MUST read for all interested in espresso prep.  I have read and re-read this article to fully visualize every aspect....and I have finally pieced together the mystery of crema production in my mind.  Thanks for the science aspect of the piece.
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Jasonian
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Posted Sat Oct 14, 2006, 9:01am
Subject: Re: Crema by James Hoffmann
 

Great article, James.  

This wouldn't happen to have been a product of the "study group" project, would it?

I remember your article about foams, and this one focuses on the most important foam in espresso preparation.

Well done.

 
www.AJCoffeeCo.com - www.espressotrainer.com - www.TX-Coffee.com
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jim_schulman
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Posted Sat Oct 14, 2006, 9:06am
Subject: Re: Crema by James Hoffmann
 

Thanks for the article. I've often wondered why fast extractions have lighter crema than slow extractions. It's odd and wonderful that a seemingly opaque layer of crema can show the level of coffee extraction while the naked eye cannot.

 
Jim Schulman
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HasBeanSteve
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Posted Sat Oct 14, 2006, 9:34am
Subject: Re: Crema by James Hoffmann
 

Great article James, very interesting.
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Everman
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Posted Sat Oct 14, 2006, 11:55am
Subject: Re: Crema by James Hoffmann
 

I'd be interested in more info on the effects of different group styles on espresso quality. IE: something simple like Silvia, the E61, and a modern La Marzocco group.

Good article overall.
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macchiattomatthew
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Posted Sat Oct 14, 2006, 8:40pm
Subject: Re: Crema by James Hoffmann
 

In the article, you mentioned that flecking is just fine particles of coffee on crema.  Are these particles even smaller than the fines that move during the extraction?  If so, is the ideal grinder perhaps one that produces dust - but just a small and controlled amount of it?

Matthew
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Jules_Gobeil
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Posted Sun Oct 15, 2006, 9:06am
Subject: Re: Crema by James Hoffmann
 

Thanks James for a is very instructive article.  

My doubles often look like the OVEREXTRACTION picture in the article, even if I get the recommended 2 oz. in 25 seconds.  What would be the likely causes ?

 
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kingseven
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Posted Sun Oct 15, 2006, 9:47am
Subject: Re: Crema by James Hoffmann
 

To try and answer a few questions:

JulesG - What kind of coffee are you using?  Is it a very dark roast? Any idea how hot your machine is running?

macchiattomatthew - I assume the flecks are the fines that are moved during extraction, but they are something I'd like to know a lot more about.  There is no doubt that an ideal grinder needs to produce a complete cross section of particle sizes.  As for how small they go - seems like an article in itself!

Jasonian - Nothing to do with the study group, this was researched and written solely for coffeegeek.

Everman - It would be a nightmare to do, because trying to standardise as many things as possible would drive you nuts.  Without any standardisation it would be very difficult to pinpoint the results - was it the pump, the dose, the grinder, the basket, the pre-infusion, the water flow rate, the water temp etc... etc...

Still - would be very, very interesting indeed.

 
www.jimseven.com
www.squaremileblog.com
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