An Espresso Shot Depends on its Top Layer of Cream. How to make it perfect?

Why you analyze coffee cream when receiving a cup of coffee? What is the relationship between an espresso coffee and crema? Yesterday, one of my friends asking me those questions when we were ordering an espresso coffee in a coffee shop.

Yah! There’s an intimate relationship between espresso crème and a perfect shot of Espresso. But before we know the relationship between them, we need to know what espresso coffee is and how it prepares?

Do you remember when we are ordering a strong coffee in a coffee shop, the common question comes from the sales assistants — “Do you want Espresso?”

Actually, what is an Espresso shot?

Espresso is a thick liquid extraction related to a coffee brewing method. Basically, it is an Italian-origin authentic coffee.

Here I described it part by part for you guys.

Brewing Method:

Espresso is a strong black coffee brewed nearly boiled (91° to 95°C) forced stream water that goes through the subtle (50gm±10gm) compacted ground coffee. To brew one-shot (1.5Oz) of Espresso, take 30 seconds extensions by using a quality espresso coffee maker. Actually, an excellent shot of Espresso follows this sequence 9–7–30–30. It also says, “Espresso Golden Rule.”

I recommend, to get the best coffee crema, you should use a coffee maker that is brewed in an automatic process.

Now, let’s know what espresso crema is?

A crema signifies a layer of beautiful foam bubble creates on the top of an espresso shot. Standardly, it looks like the yellowish-brown or brown-gold color. These colors depend on the roasting and brewing methods of espresso coffee.

Where intimate relations of espresso coffee and crema?

Indeed, the taste of Espresso doesn’t depend on the thickness or colors of crema. Usually, it is the indicator of the quality of your espresso shots.

That means the quality of the Espresso determines by the level of its cream. It helps to find out the best beans for espresso crema.

What represents the relation between Espresso Crème and Carbon Dioxide?

Currently, we know the espresso crème is a nice foaming layer on the surface of the espresso coffee. Typically, this layer depends on the freshly roasted beans.

Freshly roasted beans refer to those beans which have rich absorption of carbon dioxide/CO2.

In the brewing time of Espresso, while the pressurized water is coming through the tight-packed finely ground coffee, that time this carbon dioxide also goes out and creating the foam bubble.

My friends, now we know that a good espresso shot can make excellent coffee foam.

So, let’s scrutinize how to make perfect shots of Espresso. Only then will we get our expected coffee foam on the top of the coffee.

How do you make excellent shots of Espresso?

When you prepare great shots of Espresso, the crème is naturally produced. So, when you get a layer like cream of cake on your coffee, then you confirm that a perfect shot of espresso coffee brewing method is complete. To pull perfect espresso shots always, you should follow some general guidelines –

Types of Equipment

• Best Espresso Machine
• Quality Grinder (some espresso machine has hoper with it.)
• Portafilter
• Tamper
• Filtered water (Without it, the device will be spoiled.)
• Cup (regular or Espresso Cup)
• Good quality coffee beans.

Let’s go through step by step to get into the good stuff –

Step-1

Before brewing the first cup of the day, you must be sure about the preheat of your machine. For this reason, you need to perform all the steps without coffee. It means flowing water through the cup by portafilter without using coffee grounds. It will take 15 to 25 seconds to preheat the machine.

Step-2

Crush your freshly roasted coffee beans as per your cup quantity by your Grinder before preparing Espresso. Because of doing this, you get fresh, bold taste and fragrance and crema from your coffee.

Step-3

Put 1 shot (7gm) or double shots (15gm) of refined ground coffee in the portafilter. Press evenly by a temper to make sure it’s sufficiently compact before positioned the portafilter in your espresso machine.

Step-4

After placing the portafilter in your espresso machine brew head and placed your preheated espresso cup beneath it.

Step-5

Press the power button and wait for the 9bar pressure boiled water to come through the portafilter and stored the 30ml of coffee extract in the cup.

Step-6

The ideal extraction time of an espresso shot is 25 to 30 seconds. Within a few seconds, crema should form after the brewing process starts.

If you follow all those steps, you will get a perfect shot of Espresso with crema. We also provide a video for you-

The color of crema and thickness depends on these few things:

• Roasting process — light or dark what kind of roasted bean you are using?
• Freshly Ground beans — do you use freshly ground coffee or pre-ground coffee for the brew?
• Brewed time — how long the process of shot takes?
• Crush quality — It is the consistency of your coffee grounds.

Above are the main reasons for changing the color and thickness of espresso crema. Always try to follow the Espresso golden rule to get this espresso crema. And experiences will also help you to prepare the perfect shots of Espresso with rich, nice crème.

I wish you try it and informed me your experience. Cheers!