Espresso Vivace Roasteria
David Schomer’s Blog | Cutting-edge espresso technique and equipment review

Archive for " Jun 2012 "

The Persistence of Crema, (Espresso Theory)

Crema at about 10 seconds after shot finished.

When I toured Italy in 1989 and 1991 I was reminded by roasters and food critics that one sign of an expertly made espresso was long lasting, thick crema.  And at the time in our shops, crema remained thick and persistent for 90 seconds or more.
Then when we [...]