Crema in the shot glass is just unbelievable

[AndersNygaard]

When I got my Pavoni, the store gave my two nice Illy espresso cups. Since it was impossible to see the amount of crema in these cups, I bought a pair of Bodum Pavina glasses. They allowed me to watch the crema while pulling, and afterwards. I have lately been very satisfied with the amount and persistence of crema from my Pavoni, and decided to start working on getting larger shots.

For this purpose I bought a shot glass with measures. This glass barely fits under the PF, and the two espresso streams hits the glass almost immediately after leaving the spouts. But the crema in the shot glass is just unbelievable. Apart from the Pavinas, the crema almost fills the complete glass, and settles very slowly compared to the Pavinas.

Does this have something to do with the espresso touching, and running down the side of, the glass? Or is it related to the different shape of the shot glass? Has anyone else experienced this?

Best regards

/Anders

[gammeltoft]

Hey Anders,

Well, crema is a very volatile emulsion. As you know, it takes very specific conditions to achieve it (9 bars, 90-96C deg., fresh coffee, even extraction etc.). Like the head on draught beer, crema is equally vulnerable to uncleanliness in the glass or brewing equipment.

I believe your point about the fall of the coffee is true as well. I've noticed a difference in crema production, especially when using a naked portafilter, between leaving a cup on the driptray and holding it up under the portafilter basket. I think it was Dan or someone else from this site that noted the same thing as regards the Elektra A3 that due to its commercial proportions has a rather long fall from the group to the driptray.

I would speculate, however, that it is a trade-off between fall height and contact surface. Having it run down the side of the glass should in principle affect crema production adversely as more coffee comes into contact with surfaces potentially marred by traces of dishwashing soap or dust. This is just a hypothesis though.

Best - and thanks for the session at the Copenhagen Coffee Academy

Thomas

[gammeltoft]

...oh, and get that camera out, so we can see some documentation!!

[AndersNygaard]

Hi Thomas, you're welcome. It was a great session, that really set some things right for me. If you could only taste the wonderful cappuccinos I have been making, since I learned to froth milk.

I have been taking photos, and small videos, of my pulls right from the start. All the way from preground coffees from "Osterlandsk Thehus" through the introduction of my first grinder, and on to freshly roasted beans from "Risteriet". It has been some journey, but nothing compared to the quantum leap introduced by the shot glass Maybe it is just a very lucky combination of PF height and glass.

When time and technology permits, I will find a way to share photos and videos.

Best regards

/Anders

[kbuzbee]

What size shot glass is it, Anders?? I use a 2 oz. It seems to work nicely with the La Pavoni.

Ken

[AndersNygaard]

Hi Ken, it is only a 1 ounce glass, but quite tall. No indication of manufacturer or origin. Has to stand slightly on edge to fit, held by the ridges in the drip tray lid. Is the grouphead height the same on Professional and Europiccola?

Would love to have a shot glass the fits, but 2 ounces is a bit overkill for a machine that can barely manage 1 ounce Found some very nice tumbler-like 1 ounce shot glasses, but they are too narrow to fit under the double spout, which seems to be impossible to remove on my machine.

Best regards

/Anders

[kbuzbee]

Hi Ken, it is only a 1 ounce glass, but quite tall. No indication of manufacturer or origin. Has to stand slightly on edge to fit, held by the ridges in the drip tray lid. Is the grouphead height the same on Professional and Europiccola?

Would love to have a shot glass the fits, but 2 ounces is a bit overkill for a machine that can barely manage 1 ounce Found some very nice tumbler-like 1 ounce shot glasses, but they are too narrow to fit under the double spout, which seems to be impossible to remove on my machine.

Best regards

/Anders

I see. Thanks. Yes, I agree, I use two shot glasses, one under each spout. Depending on the roast, grind, tamp, temp etc etc I get 1-1.5 oz between the two. They rise to almost the bottom of the spout (but no tipping is needed to get them underneath). When I get everything right the glass is 70%-80% crema with a little black gold below. Crema is mottled between deep tan and dark brown.

I don't have an idea comparing the Europiccola to the Pro. I would expect them to be the same but I've never used the Pro.

Ken