Making Crema: The Art and Science of the Perfect Espresso Shot

Simms, Jessica

ISBN 10: 1522096531 / ISBN 13: 9781522096535

Published by Independently published, 2017

About this Item

Unread book in perfect condition.

Seller Inventory # 41589247

Bibliographic Details

• Title: Making Crema: The Art and Science of the Perfect Espresso Shot
• Publisher: Independently published
• Publication Date: 2017
• Language: English
• ISBN 10: 1522096531
• ISBN 13: 9781522096535
• Binding: Soft cover
• Condition: As New

About this title

Synopsis

I Know Coffee Series: Book 5

Crema - or espresso foam or cream.

The layer of crema that forms on the top of an espresso shot is an integral component of the beverage, and arguably the defining characteristic of the brewing method. The presence of persistent, smooth crema is one of the best indicators of a well-poured shot, but achieving the desired texture, color, and taste can be tricky.

This book will give you a start to finish breakdown, from which varieties of coffee will produce the best crema to the right brewing practices and techniques to achieve consistent crema every time you brew. In this book you will find answers to questions like:

How to get crema on espresso coffee.

What makes a good espresso.

How to make thick espresso.

Perfect espresso extraction methods.

How to get more crema.

You don’t need to be a professional barista to pour great espresso shots.

With a bit of knowledge—and a lot of practice—you can make café-quality espresso shots in the comfort of your own kitchen.