An interesting article about drinking espresso minus the crema
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Food52: The Easy-But-Heretical Fix for Bitter Espresso. http://google.com/newsstand/s/CBIwzOHMyTU
I would love to read the opinions of those interested in this article. I can't drink a straight up shot of espresso but many of the forum members can. So what say you?
I would love to read the opinions of those interested in this article. I can't drink a straight up shot of espresso but many of the forum members can. So what say you?
LMWDP #222
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Live graciously
Be kind
Have fun
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Tom,
I think straight espresso is an acquired taste, but it is also the best way to really get to know the nuanced flavors of different beans and roasts. The crema is a part of it, and I've actually never tried it with the crema removed. I also don't sip it. I drink it in one or two swallows to get the best balanced flavor and finish.
Rocky
I think straight espresso is an acquired taste, but it is also the best way to really get to know the nuanced flavors of different beans and roasts. The crema is a part of it, and I've actually never tried it with the crema removed. I also don't sip it. I drink it in one or two swallows to get the best balanced flavor and finish.
Rocky
- aecletec
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My fix is to not brew espresso that tastes of bitterness.
In before flavour-balance bitterness-component people - yes I know bitter substances are in there, but they're balanced out if brewed with specific beans, methods, etc.
In before flavour-balance bitterness-component people - yes I know bitter substances are in there, but they're balanced out if brewed with specific beans, methods, etc.
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I pull my espresso into wide mouth cappuccino cups.
The mass helps cool the espresso quicker and the surface area helps disperse the crema.
I do think a Seattle style ristretto lends its self to having the crema add to the mouth feel, but with modern light roasted espresso where flavor clarity, origin charictoristic and sweetness define the experience, crema does get in the way
The mass helps cool the espresso quicker and the surface area helps disperse the crema.
I do think a Seattle style ristretto lends its self to having the crema add to the mouth feel, but with modern light roasted espresso where flavor clarity, origin charictoristic and sweetness define the experience, crema does get in the way
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I agree with all that, Chris. Additionally, I stir as much of the crema into the shot as I can. I rarely drink any other kind of preparation than straight espresso shots. It's an acquired taste for many but for me it was love at first sip. Probably the setting of that first experience also played a role... unforgettable.aecletec wrote:My fix is to not brew espresso that tastes of bitterness.
In before flavour-balance bitterness-component people - yes I know bitter substances are in there, but they're balanced out if brewed with specific beans, methods, etc.
- Almico
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Bitterness, to a large degree, is part of the espresso and coffee experience in general. Without it and you might as well drink hot cocoa.
Bitterness, in balance with sweetness and acidity, is the key for me. I want all 3 to varying degrees depending on my mood.
When I make my cappa in the morning I first circumnavigate the cup rim, slurping up all the bitter crema that surrounds the foam.
Am I the only one?
Bitterness, in balance with sweetness and acidity, is the key for me. I want all 3 to varying degrees depending on my mood.
When I make my cappa in the morning I first circumnavigate the cup rim, slurping up all the bitter crema that surrounds the foam.
Am I the only one?
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Nope, you're not.When I make my cappa in the morning I first circumnavigate the cup rim grabbing up all the bitter crema that surrounds the foam.
Am I the only one?
A while back I did a latte art training and the instructor, after swirling the cup to loosen up the crema did the same thing, in particular to produce a tulip design. I haven't gotten past the rosetta stage yet and ironically I kind of forgot how I previously did the basic "heart".
Bert
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The end of that article: calling mixing in the crema "akin to putting sushi in a blender."
Not sure I consider that a fair analogy, but that cracked me up.
Not sure I consider that a fair analogy, but that cracked me up.
- yakster
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I found it interesting that the article references blog posts from 2008, 2009, and 2013.
-Chris
LMWDP # 272
LMWDP # 272
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I used to swirl the shot to mix.
Now i stir it with the cute, tiny spoons from EPNW.
Now i stir it with the cute, tiny spoons from EPNW.