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Romania is a country with a rich history and fascinating culture. It is famous for its unique attractions and picturesque landscapes. This amazing corner of Europe offers guests not only a rich cultural heritage but also the opportunity to enjoy delicious coffee prepared according to exclusive recipes. Espresso, as one of the most popular and refined types of coffee drinks, will find its special place in the heart of every tourist who comes to enjoy the beauty of Romania. Let’s dive into the world of Romanian coffee culture and discover the enchanting magic hidden in every cup of this exquisite drink.
The art of coffee creams: everything you need to know
The golden foam that gracefully adorns the top of the espresso cup is more than just a decoration – it is a true art that makes the coffee experience even more amazing. Sometimes the so-called crema becomes an integral part of a well-prepared espresso. However, how is it formed and why is it so important? Let’s unravel the secrets of coffee foam and tell you how to create this little masterpiece at home. Let’s begin the journey into the world of coffee art, where every cup becomes a work of art.
Crema is a light brown liquid formed during the brewing process of espresso. This liquid appears at the beginning of the extraction and combines with the dark liquid that appears at the end of the process, seeping out and creating a golden layer on top of the coffee drink. Usually, foam is clearly visible on espresso, but it can also be present on ristretto or Americano, depending on the preparation technology.
Why does coffee foam?
The formation of cream is the result of a combination of several processes. First, when pressurized water is forced through ground coffee, it breaks down the oils contained in the coffee beans and traps them into tiny air bubbles. Additionally, once coffee beans are roasted, they continue to produce gas (usually carbon dioxide) for 24 to 72 hours after roasting. Consequently, freshly roasted coffee also releases some carbon dioxide during preparation.
Foam performs several important functions. Firstly, it serves as a kind of “lid” for coffee in a cup, preserving the aromatic components inside the drink and making it more tasty. In addition, the foam itself contains important gases that contribute to the richness of the coffee’s flavor and aroma. At its core, cream is a mixture of oils, sugars and proteins that creates a network of tiny bubbles. Each of these bubbles contains valuable sensory information, making coffee a true art of flavor in every cubic milliliter.
Why is the role of cream so important and is it really so?
In the modern coffee industry, where the focus is on quality, production, craftsmanship and taste, crema plays an important role as an indicator of two main aspects:
Bean quality: the presence of crema indicates a high content of natural oils in the coffee beans and may therefore indicate proper processing of the beans on the coffee plantations.
Roast freshness: the crema also served as an indicator that the coffee had been recently roasted and the beans were still releasing carbon dioxide (CO2).
It’s worth noting, however, that while crema is indeed an important aspect of coffee’s aesthetics and can give an indication of its quality, it is not always a guarantee of taste. Coffee experts look at many other factors, such as freshness, bean type, roasting and preparation, to truly appreciate coffee in all its complexity and variety of flavor nuances.
Baristas and coffee experts often pay great attention to cream as the most important attribute of quality espresso. However, this is not always the absolute truth. You can make a coffee drink that looks nice and delicious, but actually tastes sour. On the other hand, due to the processing of the coffee beans at the plantation and the level of roasting at the coffee shop, it is possible to make espresso without cream.
Portafilters in pressurized and super-automatic coffee machines are equipped with a special technology that adds air bubbles to the coffee during the extraction process, creating the appearance of cream. However, this does not always guarantee that the real aroma and taste of the coffee will be preserved.
What determines the cream in espresso: the secrets of coffee foam
Here are some factors that influence the formation of beautiful coffee foam:
- Grain processing method: Coffee beans that have been dry processed, honey processed, semi-hulled or left in the skins naturally contain more sugar and fat. This helps increase cream formation during extraction.
- Origin of grain: Dry processing is most often used on coffee plantations in Africa and Brazil, and has recently spread to other plantations in Central and South America. Beans grown in humid climates such as Sumatra have a completely different flavor and oil content since they are most often wet processed.
- Time after roasting: It takes time for the coffee beans to release carbon dioxide (CO2) and emulsify the oil. However, this should not take too long. Usually you need to wait at least 72 hours after roasting, but the best aroma and taste of coffee is usually achieved after 10-14 days.
- Roast level: Darker roasts release the oils from the beans quickly and remain on the surface, which can reduce the amount of oil inside the beans. This is why darker roasted beans often produce less cream.
- Coffee machine type: Modern double or enhanced extraction technologies, which ensure the creation of beautiful foam, often use special aeration methods. This is typically found in double-bottom portafilters that enhance flavor, as well as in automatic coffee machines.
Don’t focus solely on achieving the perfect coffee foam just because that’s what you think is right. It is important that it brings you pleasure and improves the taste of the coffee.
Pros and cons of coffee creamer
If your coffee is prepared correctly, from medium-roasted beans, using a high-quality coffee machine, then crema will give this drink additional charm and prolong the aftertaste. Here’s a quick description of what espresso with cream is:
Pros:
- Freshness: Crema can indicate the freshness of the coffee beans.
- Roast: This can give an idea of the degree of roast (light or dark).
- Flavor enhancer: Crema can make your coffee taste even better if done right.
However, the presence of foam does not always guarantee the impeccable taste of your coffee. There are also disadvantages associated with the cream, although they are not always critical.
Minuses:
- Disguise. Sometimes cream can mask the imperfect taste of a drink, especially if it was prepared in an automatic coffee machine.
- To summarize, we can say that the presence of coffee foam has its pros and cons. And how you perceive it may depend on your taste and preferences.
Features of the brewing process and how to evaluate the quality of coffee foam
To ensure ideal espresso extraction time, a brew time of 25-35 seconds is recommended. Foam begins to form shortly after brewing begins, and the drink flows through it. Here’s what you can learn from the cream’s characteristics:
Dark cream: often refers to a blend made from Robusta coffee beans.
Golden Crema: usually occurs when using high quality Arabica beans.
To prepare espresso, a mixture of Arabica and Robusta is usually used, since Arabica gives the drink a brighter taste and aroma, and Robusta contributes to the formation of cream and the desired thickness. It is desirable that the thickness of the cream be at least 2 mm, ideally up to 4 mm.
Light cream with large bubbles: may indicate insufficient extraction time, which can also make the drink weaker and less thick.
Darker cream: this may be due to excessive extraction time or the use of a darker roast (which can also reduce the amount of cream). Over-brewing can add extra bitterness to the drink.
Many baristas believe that a good coffee foam should last at least a minute, not separate towards the edges of the cup, and even hold a spoonful of sugar without letting it fall. After drinking coffee, there should be a dark chocolate rim left in the cup.
But at the end of the day, the most important thing is that you enjoy your coffee. Creating the perfect crema is an art, and if you are satisfied with the quality of the beans, but cannot get the crema you want, you can always look at a coffee machine with additional settings. Professional coffee shops use specialized equipment, and there the quality of the cream is a real indicator of proper brewing.
Hotspot Coffee in Bucharest: where aroma and taste merge in one cup!
If you are in Romania, be sure to visit Hotspot Cafea in Bucharest is a place where aroma and taste are present in every cup. Our espresso drinks are professionally prepared with a delicate golden brown crema that gives them a unique aroma and smoothness. Here you will find a wide selection of high-quality coffees and drinks that will satisfy the most sophisticated tastes. Don’t miss the opportunity to try our unique coffee foam, which makes our drinks especially tasty and unique. Remember, Hotspot Coffee is not just a coffee shop, it is a place where you will definitely find your perfect coffee. Forget about the everyday hustle and bustle and plunge into the world of real coffee pleasure in friendly company.
Order delivery of your favorite beans now or come to us and create your own moments of joy with every cup Hotspot Coffee.
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