Crema by James Hoffman


Cremais an indicator of fresh coffee, pulled relatively correctly. I can produce beautiful looking crema by pulling a truly terrible shot – awful, awful tasting espresso but very pretty.

The information offered by crema really is relatively limited, and I think it is something we worry way too much about.

James Hoffman

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This entry was posted in Being Barista. Bookmark the permalink.

2 Responses to Crema by James Hoffman

  1. Kaylan says:

    Didn’t know the forum rules allowed such brillinat posts.

  2. Egypt says:

    Just cause it’s simple doesn’t mean it’s not super helufpl.

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