Crema pr0n.

MadsL

I just got a new coffee in from a local roaster. Papau New Guinea beans in a mid dark roast.

An explosion of coffee crema - like watching a Guinness settle. The machine is a Jura Impressa J5 that I have owned for the past 3 years, and has been bombproof. Even when I accidentally poured cream into the grinder :eek:, it shrugged it off and kept going lie a champ.

Enjoy.

http://videobam.com/iwigh

wannabecraig

Is that not too much? Like it's too soon after roasting?

MadsL

wannabecraig wrote: »

Is that not too much? Like it's too soon after roasting?

One of things I like about that roaster is how fast they put out their beans. I can usually pick up yesterday's roast. This one is about a week old at this stage.

Is there such a thing as too much crema?

wannabecraig

idk, I was kind of asking. I was told by a roster in Dublin that one or two days after there is, yes.

snollup

Have you ever spooned off the crema & tasted it? Really quite bitter. Crema is over-hyped IMO. What is important is what lies beneath!

Gran Hermano

When I was roasting at home I found it best to wait 3-5 days (depending on beans/roast profile) to allow the beans to de-gas.

MadsL

Gran Hermano wrote: »

When I was roasting at home I found it best to wait 3-5 days (depending on beans/roast profile) to allow the beans to de-gas.

Doesn't seem any reduction in crema after a couple of days. I'll leave the bag a while and repost for comparison.

I must say though, I don't get any bitterness from the roast, very smooth pleasant with little acidity. My other bag (Guatemalan) had lots of bright acidity which I don't mind but my wife found sour.

Mr Magnolia

Anything less than 4 days post roast and I used to have foam and not crema when I was roasting.

MadsL

Mr Magnolia wrote: »

Anything less than 4 days post roast and I used to have foam and not crema when I was roasting.

Would you say that is foam? I'll take a test shot again in a day or two.