All Discussions Tagged 'crema' (6)
| Discussions | Replies | Latest Activity |
|---|---|---|
How do I fix the espresso machine to where there is the proper texture and amount of crema per shot?I recently started a new barista job and they are using an Aetoria fully automatic. Anytime I pull a shot the creama comes out bubbly and t… Started by Jasmine Arielle Grantham |
34 |
Aug 25, 2011 Reply by Mickael |
HOLY CREMA!!!Hey, so, I'm working at a new cafe and Im playing around with the new espresso and Im finding that the crema in the espresso isn't very thi… Started by Brittany |
9 |
Apr 2, 2011 Reply by Nate Gory |
Syrups and EspressoDon't get me wrong, syrups are for the cosmetic connoisseur but when I have to, I like to have my espresso pulled straight into the syrup o… Started by illudereludere |
28 |
Nov 5, 2009 Reply by Bryan Wray |
Responses to James Hoffman's Crema videoJames Hoffman says "crema is rubbish." What do you guys think? I think since it is James, we ought to seriously consider what he is saying… Started by Daniel Williamson |
10 |
Oct 29, 2009 Reply by John Berkness |
CremaIn his first video blog, Jim Hoffman tells us what he thinks about crema. http://tinyurl.com/j7crema Has anyone else tried something simi… Started by James Doyle |
15 |
Sep 28, 2009 Reply by Jared Rutledge |
Aging espresso to develop crema...As I've come to learn, it's a common practice to age (let rest for a certain period of time) an espresso to allow the crema and, to some ex… Started by Joey Trujillo |
9 |
Jan 7, 2009 Reply by Brady |
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