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Clues in the crema: what can it tell you about your coffee?

A while back, Copenhagen’s Coffee Collective wrote about skimming the crema off the top of an espresso to improve its flavour. Crema is bitter, they said, and coffee tastes sweeter without it. But the Istituto Nazionale Espresso Italiano says that a ”certified” espresso has a ”hazel-brown to dark-brown foam – characterised by tawny reflexes – […]

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