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In this video, we will talk about the nature of crema on espresso, the role of pressure, carbon dioxide and other substances in the formation of bubbles. Let's discuss the main myths associated with crema and answer the age-old question - is crema really a sign of espresso quality? And we will also tell you what the cream depends on and conduct an experiment with different coffees.
Timecodes:
00:16 How cream appeared
01:47 Where do bubbles come from
03:14 Beautiful crema = delicious coffee?
04:28 The stream is brightening - turn off the espresso?
04:51 What affects creams
06:04 Cream comparison on different espressos