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taking crema out
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Discussions > Espresso > Machines > taking crema out  
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carz07
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Posted Mon May 6, 2013, 9:34pm
Subject: taking crema out
 

correct me if im wrong, ive read somewhere here that taking out the crema makes a difference in the shot?

 
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qualin
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Posted Tue May 7, 2013, 2:00am
Subject: Re: taking crema out
 

Mods: Please move to Espresso General Discussion forum please
--------
OK, From the best of my knowledge...

When espresso is extracted under pressure, the carbon dioxide being generated by the coffee grounds is being mixed into the emulsion.

Lack of crema means there is most likely something wrong with the shot, such as stale coffee or lack of brew pressure. Lots of crema isn't always
an indication that a shot is good.

Crema actually has a bitter flavor, but it also adds excellent mouthfeel to the coffee. (At least IMHO!) If you let an espresso sit for long enough, the crema will
eventually dissipate, but many espresso drinkers (At least from my knowledge) prefer to drink the coffee right after it is made, rather than waiting for
the crema to dissipate.

Now, in saying this, there is also "Fake" crema which is generated by pressurized portafilters. This isn't true crema because it isn't being generated by
the carbon dioxide from the grounds.

So, you could say that a lack of crema does make a difference in the shot, but not a positive one.

 
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Coffeenoobie
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Posted Tue May 7, 2013, 9:35am
Subject: Re: taking crema out
 

some people on home barista .com are removing the crema to change the taste of the expresso shot .

 
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jwoodyu
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Posted Tue May 7, 2013, 12:03pm
Subject: Re: taking crema out
 

One side effect of the bottomless porta filter is shots with excessive crema IMO. That is  one extreme and removing all crema being the other end  the stick. I dial in on bottomless then switch to a spouted and find it to be as much about texture as flavor.  

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Iluvdabean
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Posted Tue May 7, 2013, 8:11pm
Subject: Re: taking crema out
 

I think its dumb but thats my opinion. Bottom line if it tastes good to you that way then go for it.
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dana_leighton
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Posted Tue May 7, 2013, 8:36pm
Subject: Re: taking crema out
 

I remember hearing James Hoffman talk about this. It appears to have originated with Coffee Collective in Copenhagen. James has a video blog post about it. Cliak here to go to his blog post. There is also this thread over at H-B.

 
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calblacksmith
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Posted Wed May 8, 2013, 3:58am
Subject: Re: taking crema out
 

yes this has been talked about before on a few threads that I can remember.

I suppose if you do not like the flavor than it is a positive change, however I do like the flavor and texture that I get from it so I prefer to leave it in.

Do what you need to do to get the shot you like.

 
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CMIN
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Posted Wed May 8, 2013, 5:32am
Subject: Re: taking crema out
 

Ok tried it this morning, uhhh no thanks. Way better with crema, crema is part of what makes espresso espresso. Add's to the flavor, consistency/texture/mouthfeel etc. Wouldn't this be like ordering a cheeseburger at a restaurant than scraping all the cheese off when it comes out lol. If your gonna do that may as well just make some drip or other coffee.
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qualin
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qualin
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Posted Wed May 8, 2013, 10:57pm
Subject: Re: taking crema out
 

I think in some ways, it's kind of expected that Crema is just part of espresso.

If you went to a coffee shop and ordered a double espresso and there wasn't any crema on it, chances are you might wonder
what the heck is going on. Are they cheaping out on the beans and brewing a stale shot? Is their espresso machine broken
and only brewing at water line pressure?

I think this is more of a subjective thing. Crema may not have the best taste, but I love the mouthfeel of it.

 
Garbage In, Garbage Out, for every step of the process. From Beans to grinder, grounds to machine, coffee to cup.
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carlsilver
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Posted Thu May 9, 2013, 1:45am
Subject: Re: taking crema out
 

Best and more pratical way of making espresso without crema is using a moka pot ;)
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