Why Is There No Crema in Pour-Over Coffee?
Many people judge an espresso by its crema. It is not a rigorous method, but experience tells us that crema really does reveal a thing or two. At Front Street, we think a good crema is golden, moderately thick, fine-textured and even in colour; shake the cup and it moves like cream, clinging visibly to the wall of the glass; if it is too thin or too sparse, the beans may not be fresh enough, or the roast may be too light.
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