Recently the coffee collective documented their experiments, they removed the crema from top of the espresso and found that the coffee is much smoother and cleaner in taste. I have been debating this issue for a long time but never had the courage to blog about it with fear of criticism. I guess this post is in eye opener for myself to push through with my controversial espresso experiments further and further. I have yet again proven to myself that there is no right or wrong when it comes to espresso, IT IS ALL ABOUT THE TASTE.
Imagine an espresso cup; a small tight space for espresso to fall into. Too often we see crema fill up more than half of the cup and hold for a long time? A perfect competition shot where crema seems to hold and hold. Now imagine this … a shallow and wide surface for espresso to fall into. The crema is now spread out along the surface and gradually starts to dissipate, a plate …
Today I have been extracting into a shallow plate, the results are staggering. I encourage you to try this. As the coffee falls onto a shallow surface the espresso evenly mixes and slowly spreads out on a plate. As a result you get a well-balanced, clean “plate” of coffee. This is definitely not a competition friendly way to serve coffee as the crema doesn’t hold at all but why would you want it to? I am proud to say that this was one of the better espresso shots I’ve had in a long while.
The way the coffee falls and mixes (especially in early stages of extraction) is absolutely vital, I will dedicate some time into exploring different surfaces for coffee to fall into and document my results.