Maturing Espresso

The Espresso Transformation

Few people see the Espresso when it is all Crema.  You could be tricked into believing that it is an "air head".        Perhaps the roasting method deserves consideration but for now let's say that Freshly Roasted Coffee is the key which of course has to be supported by a well adjusted Espresso Machine.  This topic was also mentioned in a previous post.   The evolution is followed more closely this time. 

The first picture was taken 26 seconds into the extraction which continued for another two seconds.  The coffee is Cocamu (COCAMU is a coffee growers cooperative located in the district of Kirehe in the eastern province of Rwanda) roasted three days earlier.  The picture to the left was taken at the 4 second mark (after extraction).

 The Crema transforms into the liquid elixir.  The glorious description often depends on how badly the observer requires that first coffee.  The third photo, taken at the 11 second mark, is an indicator of the Crema to liquid conversion.  Unfortunately the graduated glass has rather coarse markings but they can be overcome by overlaying a grid on a printed picture.

 

Photo #4 is from the 20 second mark.  This is about when the client first sees the "magic potion".  Some may opine that a blend with a healthy Sumatran representation would be more appropriate.  That may be but it is outside the scope of this post.

 Photo #5, taken at the 34 second mark, is reasonably close to the typical serving time unless you yanked it out of the hands of the Barista which would only gain you three seconds and a frown. 

When are you served your Espresso?

This is Crema !

Crema !!
There are few "honest" ways to get great Crema.  The first one is Freshly Roasted Coffee in a tuned Espresso Machine.  Of course that is also how you maximize the sweetness of high quality Arabica beans.

The quantity of Crema rapidly decreases as the roasted coffee ages.  The taste is also greatly affected by the staling that begins to make itself noticeable within one week after roasting.

In the first two pictures the Arabica beans were roasted four days previously.

The crema to liquid coffee conversion starts towards the end of the brewing process it is not so fast that the client would be deprived of a significant amount of Crema.

Crema has been viewed by many as an indicator of freshness.  Unfortunately some people think that it is clever to deliver Crema without the freshness.  Common techniques are to add chemical foamers or to add Robusta beans to a blend of Arabica beans because the Robusta beans yield a greater amount of Crema even when it is stale.  At one time the Robusta beans were considerably cheaper but the price increased when too many people started to add Robusta to the Arabica beans.   Adding bitterness for the sake of looks is not a good trade - for the client.  

Though it is possible for anyone to add Robusta beans it is less likely when a roaster is serving freshly roasted coffee, because their brew will naturally have the great indicator of freshness.  After all, a local roaster does not have a long supply chain which requires months to complete the distribution process.

Do yourself a great "flavour" by sourcing beans from a local roaster or someone who can deliver them within 2-3 days from the roasting date.

The brew in this French Press was prepared two days after Roasting.  It is also significant that the beans were ground with a blade type grinder which yields a coarser ground that yields  impressive results but is inconvenient because water will have to be added and the particles take longer to decant.  If the Plunger is pushed too quickly the Screen will plug and a hydraulic lock will occur.                                                        

A burr style grinder yields finer and more consistent results.  The finer grounds will infuse more quickly and will decant reasonably quickly.  The screen is then pushed down to prevent the grounds from being poured into the cup.  The solids do not add to the pleasant experience.                                   

Develop a personal coffee ceremony to consistently get great results.  If the results are not the best then try one thing differently and note if it is better or worse.

Hopefully there will be many improvements because well prepared freshly roasted coffee is so sublime.