mlunn01 Senior Member Joined: 25 Jul 2007 Posts: 29 Location: Miami Expertise: Just starting
Espresso: Silvia Grinder: Rocky
Posted Tue May 6, 2008, 6:58am Subject: Espresso Thickness
I've noticed different espresso blends yield a more viscous stream. Can anybody tell me what this thickness is a product of. I have not experimented with alot of blends, just Black Cat and various blends roasted at Whole Foods. The Black Cat blend was probably about 5-6 days old and had a nice thick pour. The whole foods espresso blend was probably a day or two old and was a watery mess. I'm guessing it has to do with the blend and the roasting process. Any info would be appreciated.
Posted Tue May 6, 2008, 4:09pm Subject: Re: Espresso Thickness
It is a combination of the freshness/degas stage of beans, grind, tamp. Fresh de-gassed beans with the correct grind and tamp should produce a lovely viscous pour. I ground some 24hour post roast beans last week and they were real gushers, I had to reset the grinder down a couple of steps to get a decent pour.
Posted Wed May 7, 2008, 3:03pm Subject: Re: Espresso Thickness
mlunn01 Said:
The Black Cat blend was probably about 5-6 days old and had a nice thick pour. The whole foods espresso blend was probably a day or two old and was a watery mess.
I've bought beans from Whole Foods that comes in the self serve bins. On these bins there is a sign that says "bin filled on date". That gives the false impression that the beans are fresh. Just like Starbucks who now uses the "scooped on date" label. I made espressos with the beans I bought at Whole Foods, only one day after the "bin filled on date", and the espresso pour was thin, the espresso was watery (no body), and no CO2 bubbles in the crema. Obviously stale beans. With beans that are too fresh after roast, you'll get crema that has lots of CO2 bubbles and the crema collapses quickly.
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