All this week I’ve been playing around with crema, lots of different experiments and a lot of failed results. I did however find something interesting and definitely worth mentioning. So in regards to my previous post I am still trying to eliminate crema without physically removing it with a spoon.
After filtering out the crema I then compared both filtered and unfiltered espresso. This is what I found:
I am using a very sweet espresso blend rich and full of body with distinct dark chocolate notes.
Regular espresso (crema mixed in with a spoon thoroughly)
The smell carried out a subtle hint of berry and chocolate notes. The espresso was well balanced with smooth rich mouthfeel, slight bitterness and a distinct chocolate note.
Filtered Espresso
A very sharp oaky smell with hints of chocolate. Espresso was very sharp and clean with absolutely no body. Distinct taste of chocolate remained.
The conclusion that I have established indicated that the main characters of espresso (with crema) will carry out through filtration. In this instant the distinct chocolate note was very much present although the overall espresso lacked body. I personally prefer the espresso for what it is today a smooth, creamy, well balanced drink and all those aspects are tied in by ONE essential ingredient, crema. I also found that filtered espresso is good for picking out the main flavours and raw (bold) character out of the bean to more accurately describe its main taste.
4 comments:
Intriguing experiment i hear your trying your luck in the open heats
great investigation Kiril,
i'll check it out tomorrow at the bar.
Rob
Have you tried preheating the single filter basket with boiling water?
hi Luca!
yeh the metal is heated :) i just didnt mention that in the post. I havent tried NOT heating the basket, i would imagine the coffee will loose a lote of fine flavours
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