I have a completely different Golden Rule for making perfect espresso coffee that I am going to share with you now.
Crema is the caramelized coffee sugars and coffee proteins that float on top of a well-brewed espresso coffee, and carries with it immense aroma and flavor. If you've had espresso and not liked it, it may have been because the "barista" didn't do a good job of making the espresso and literally threw most of the crema down the drain!
How so? Quite easily; by using the technique popular in the U.S. of brewing the espresso into a pitcher and then pouring it into the cup, most of the crema is left clinging to the sides of the pitcher, to be washed down the drain. What a crying shame! But it happens millions of times all over the U.S. in almost every coffee shop.
|Crema left behind|
Why is it that here in America so many coffee shops wash crema down the drain?
So that's my Golden Rule: Make your espresso directly into the cup from which you are going to drink it! Don't be guilty of washing your crema down the drain. You'll be amazed at the difference in flavor!
To be able to make espresso with great crema, several things need to come together. After your espresso maker, the next most important thing is the beans you use. You can raise your chances of success by using these Ethiopian Yirgacheffe beans that I buy on standing order from Amazon every month.