La Crema Poverina: True And Fake Espresso Part 1

Coffee Diet

Coffee Benefits

It is always easy for an Italian to recognize a good espresso. It has to be full of flavor and aroma (aroma, corpo, gusto and retrogusto), and it has to have hazelnut-colored foam on top. This foam is called crema in Italian. When your espresso has crema, it means that the barista (the guy who works in an Italian bar with the necessary skills to make a flawless coffee) did a good job: the temperature and pressure on the espresso machine was set in order to perfectly extract the natural oils present in the coffee beans.

These oils are extracted only with the right high pressure and temperature combo, which ensures emulsification of the coffee in a very quick brewing process. And these oils are the real difference between espresso and a regular cup of coffee. It’s not how concentrated it is, or how tiny the shot is: it’s all about the oils. And when the oils are present, the crema is there too!

I’m always surprised when I see that some corporate cafés in America offer espresso that are huge and – worse – without crema!

Waco Texas USA,
Latvia Riga
Uruguay Montevideo
Croatia Zagreb
Rwanda Kigali
United States Washington, D.C.
Taiwan Taipei
Cape Verde Praia
Denver,Colorado, USA,
City of Lismore Australia

This entry was posted in Uncategorized and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s