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Author Topic: No Crema?  (Read 617 times)

AgryIrish

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No Crema?
« on: 24/08/2018, 04:56 AM »
 :stir Hey y'all! I've been trying my hand at Turkish/Greek coffee as of late and it turns out quite yummy, but I never have any crema form on top? Could it be that I use a regular pot to brew it? Also, I've yet to get any fine-ground coffee, as money is tight. (this Friday, though!) so I've only been using regular ground. Could that also play a part? Any advice would be very welcomed, thanks! Also, does it NEED to be espresso, or can it be regular coffee?


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Koffee Kosmo

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No Crema?
« Reply #1 on: 24/08/2018, 09:00 AM »
:stir Hey y'all! I've been trying my hand at Turkish/Greek coffee as of late and it turns out quite yummy, but I never have any crema form on top? Could it be that I use a regular pot to brew it? Also, I've yet to get any fine-ground coffee, as money is tight. (this Friday, though!) so I've only been using regular ground. Could that also play a part? Any advice would be very welcomed, thanks! Also, does it NEED to be espresso, or can it be regular coffee?


To answer your questions

It’s best to use an ibrik for brewing - not expensive ( available in any Greek od mid eastern deli )
Ground coffee must be like talcum powder or flour - not expensive ( available in supermarkets or Greek mid eastern delis )

If these 2+basic elements are not used you won’t get the desired result

KK

Bezzera Strega Lever: Mazzer Robur conical grinder Pullman Barista Tamper Convex:  Designer of the KKTO Home Roaster:

Blog - http://koffeekosmo.blogspot.com

Brett H

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No Crema?
« Reply #2 on: 24/08/2018, 09:06 AM »
:stir Hey y'all! I've been trying my hand at Turkish/Greek coffee as of late and it turns out quite yummy, but I never have any crema form on top? Could it be that I use a regular pot to brew it? Also, I've yet to get any fine-ground coffee, as money is tight. (this Friday, though!) so I've only been using regular ground. Could that also play a part? Any advice would be very welcomed, thanks! Also, does it NEED to be espresso, or can it be regular coffee?

Maaaate…. welcome.  Sorry you've not had a speedy answer.  I reckon your regular pot will be fine but the grounds need to be super-fine.  Now if you buy a really expensive grinder to do this, chances are you'll choke it with 'Turkish Grind'.  Don't tell the others or I'll lose my Impossible (said in a French accent) Arrogant (said in a German accent) Snob (said in a Geelong accent) reputation.... BUT....

If you get your regular ground and put it in a mortar and pestle or a spice grinder and go nuts... you may get somewhere near the Talc fines to get your crema.  Also if your beans are fresh (roasted in the last 3 weeks) you'll get better wetter crema like a go-getter.

Good luck buddy and welcome!!!


Edit.... while I was typing KK beat me to it with a better answer with less words and more sense.  Typical :D
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Koffee Kosmo

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No Crema?
« Reply #3 on: 24/08/2018, 09:23 AM »
Look  — a normal pot will make Greek coffee but will have little crema as it dissipates like a pancake on the large surface area
The high tapered sides of the ibrik is what makes the crema stay tight, high and thick

The feather light “fine grind” is also lifted in the air bubbles and is incorporated in the crema
Hope this helps in understanding the science behind it

KK
Bezzera Strega Lever: Mazzer Robur conical grinder Pullman Barista Tamper Convex:  Designer of the KKTO Home Roaster:

Blog - http://koffeekosmo.blogspot.com

mycuppa

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No Crema?
« Reply #4 on: 24/08/2018, 04:57 PM »
Oh Brett.......you should have warned me that missive was inbound......almost wet myself in laughter !

Crema ?

Is crema important or essential - nope.

Does crema taste nice - definitely no.....in fact it's deliberately discarded when testing and scoring coffee !.

Crema is only possible when the right number of variables are available at the time of brewing - a degree of freshness (after all, it is a gas that's only sticking around for a short time), decent roast (regardless of the depth, a good roast traps the volatile's), correct temperature, some pressure and appropriate contact time between the hot fluids and ground coffee particles.


Brett H

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No Crema?
« Reply #5 on: 24/08/2018, 08:22 PM »
I live to laugh and love mate!
Diadema Junior Extra PID, La Pavoni Professional, Compak K10 Conical, Compak A8 Automatica, Fiorenzato F5, Rancilio Rocky, Behmor 1600, BBQ Roaster (retired), KKTO

AgryIrish

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No Crema?
« Reply #6 on: 25/08/2018, 05:08 AM »
Thanks all, you'vegiven me a lot of great advice that I'm excited to try!!
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askthe coffeeguy

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No Crema?
« Reply #7 on: 14/10/2018, 04:01 PM »
I would suggest that crema is necessary to bind with the milk for an even creamy consistency in a latte and a cappuccino, and I like to sip through the crema on my espresso, but you're right, I'd it dissipates it doesn't really effect the overall flavour of the drink

I'd also recommend freshly roasted coffee beans ground to a very fine powder, in a.spice blender, to achieve a crema in a Greek coffee

but hey, if it tastes good what does it matter if it had crema or not !
"The crema which dissipates is not the lasting crema..."

MinistryGrounds

 

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