The Golden Rule: Don't send your crema down the drain!
By now you've probably studied my 9 steps to making
perfect espresso coffee and the separate section on
making perfect crema. In the section on making perfect crema, I
made reference to "The Golden Rule" that you see frequently quoted, which
is: "Extract 2 to 2.5 ounces of coffee into your cup in 20 to 30 seconds
from the moment you turn on the pump."I have a completely different
Golden Rule for making perfect espresso coffee that I am going to share with
you now.
 New
Zealand where I grew up has an even more deeply entrenched "espresso coffee
culture" than the United States, and there is one significant difference in
how espresso coffee is made in New Zealand cafes and coffee shops.
That key difference is this: in the United States the espresso is typically
brewed into a pitcher and then poured into the cup. In New Zealand,
and many other countries for that matter, the espresso is brewed directly
into the cup from which is will be drunk. This one simple difference
makes a huge difference in flavor. Why? The crema!
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. every day in every
Starbucks, and other coffee chains you frequent. Why do they do it?
 Espresso
crema - the liqueur of coffee.
Crema consists of caramelized coffee sugars and coffee proteins. It
will be formed only when you brew your coffee at the right pressure and
right temperature. Read about how to make perfect crema.
Here's an illustration of what I mean. I brewed an espresso into a glass
demitasse cup so you can clearly see the caramel-like foam on the top called
"crema". Sometimes it may even appear milky-white when looking down on
it, hence the name "crema".
Then I poured the espresso out into another cup. Look at all the
crema left behind on the sides of the demitasse cup! The same thing
happens when the coffee is extracted into a stainless steel pitcher and then
poured into a cup.
Why do American coffee shops wash cream 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! How to Make Espresso Coffee
Types
of Espresso Coffee - Espresso Coffee Terminology
What is Espresso Coffee
(Expresso Coffee)
How to make good crema when making espresso
coffee
The Golden Rule of Making Perfect Espresso
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