Black Coffee - With a froth on top

az2wp0sye65487

Hi,

I was wondering if any coffee experts out there can tell me how to make a coffee that looks like this:




Whenever I make it myself it's just flat and black. There's probably little or no difference in taste, but presentation is part of enjoying the whole coffee experience!

I was in a restaurant last weekend and we ordered coffee after dinner, it arrived black of course, but still had a nice froth on top.

I normally use the aeropress but also have this - any ideas welcome.

Thanks

Gran Hermano

How fresh are the beans you are using at home? When were they roasted? How long before using were the beans ground?

The filter paper in the Aeropress will also trap the coffee oils.

az2wp0sye65487

Afraid I'm not that advanced, don't grind my own beans, I just buy pre-ground coffee.

Being the only coffee drinker at home, and the fact that I would only have 1 - 2 cups a day anyway means that I'm just a novice!

egan007

Can that second macine make a shot of espresso?

The trick is to put the boiling water in the cup first then a nicely packed espresso in after.

Love making these - taste great.

Mr Magnolia

I'd say the difference is the freshly ground coffee. The oils and fats will have dried out in the pre-ground coffee. Freshly roasted, freshly ground is the key.

edit/ just to note, I can't see that picture in the OP at the moment, I'm assuming it's a form of crema?

az2wp0sye65487

Mr Magnolia wrote: »

I'd say the difference is the freshly ground coffee. The oils and fats will have dried out in the pre-ground coffee. Freshly roasted, freshly ground is the key.

edit/ just to note, I can't see that picture in the OP at the moment, I'm assuming it's a form of crema?

Sorry,

It was just a pic of a cup of coffee with froth on top - to illustrate my point. Can you see it here?

claiva

kind of hard to get a crema from anything but a proper espresso machine. The grind and freshness of the beans is paramount. If the beans have been exposed to air for too long - they will not produce a great crema. If the ground is too fine or too coarse for the day (humidity etc), this also effects the crema.

Nespresso machines create lovely crema's........don't have one myself but would love one !!!

siobhan.murphy

colombian coffee beans grinded and in the plunger pot greates the crema!

Carawaystick

I've been buying Papuan ground coffee from Sainsbury's and make it in a cafetiere, usually has a dark crema for a while - 5 mins or so I usually have drank it by then. Some beans give a better crema than others.

az2wp0sye65487

I was making my morning coffee in the aeropress today and noticed a healthy looking crema before pressing the water through the paper filter. I take it that the paper filter is trapping it?

Gran Hermano

Karson Obnoxious Diesel wrote: »

I was making my morning coffee in the aeropress today and noticed a healthy looking crema before pressing the water through the paper filter. I take it that the paper filter is trapping it?

The inventor of the Aeropress intended the paper filter to trap the oils
as he has health fears around coffee oils - loads of threads on coffeegeek.

Some people have adapted a swiss gold metal filter to fit the opening
and to use instead of the paper. The gold filter, as used in a pour-over,
will mean more oils end up in your cup.

az2wp0sye65487

Gran Hermano wrote: »

The inventor of the Aeropress intended the paper filter to trap the oils
as he has health fears around coffee oils - loads of threads on coffeegeek.

Some people have adapted a swiss gold metal filter to fit the opening
and to use instead of the paper. The gold filter, as used in a pour-over,
will mean more oils end up in your cup.

My god you really know your stuff!