Seeya_Latte Hi C Man Ive seen that definition on the net somewhere before - too technical for me but The definition sounds reasonable Something I would like to see included in the definition (whether it's scientifically explainable) is freshness of the coffee.... I have always attributed crema to freshness because logically fresh coffee is still degassing no?
Brett_H Yep, sounds good to me. I've always thought the surfactant films are the oils. Seeya, I tend to agree that good Crema can be attributed to freshness however I had some really old robusta beans that produced great Crema.
Ronin Divey wrote: Why is it that Indian Monsooned Malabar crema is massive. :question: Imagine for a moment a monsoon on the water, creating mass amounts of white water on the top of the ocean. Monsooning green beans creates the same reaction in the group during extraction. Storm in a cup :thumb: :thumb: True story :rofl:
askthecoffeeguy Ronin wrote: Imagine for a moment a monsoon on the water, creating mass amounts of white water on the top of the ocean. Monsooning green beans creates the same reaction in the group during extraction. Storm in a cup :thumb: :thumb: True story :rofl: :rofl: :rofl: :rofl: :rofl: very good - I for one would like to see something about the impact of the extraction method upon producing the crema...
