I found this quesiton posted on a discussion group for people who are super-serious about coffee.
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Discussions > Espresso > Latte Art > Too much crema?
Posted by: Steve
I roast my own beans and usually use them up before they are a week old. I have a terrible time getting the microfoam to break through the crema, usually just gurgles and bubbles underneath. Is it a function of too much crema or not stretching the milk enough (or something else)? I am usually stretching until I feel the pitcher just starting to get warm then bury the tip. I have tried stretching a little longer and that seems to be too long-get the dry foam on top.
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People posting to this site create profiles for themselves that include their pertinent personal details. You know, just like MySpace, right?
Here are Steve’s Stats:
Espresso: Pasquini Livia 90S
Grinder: Mazzer SJ
Drip: Clarity
Roaster: Stir crazy/convec oven
He sounds dreamy! Totally my type. (And is it just me, or was his crema post a bit suggestive?)
If you’re interested in reading more of this shit (it’s seriously fascinating, and I’m not being sarcastic), visit CoffeeGeek.com and check out the forums.
