Crema on the Espresso, As a result, the actually?

every bean wants to be the Espresso! The syrupy, dark drink, originally from Italy. There it was in 1900 in Milan, popular and then spread to other countries. The term Espresso can be translated as: "pressure cook". This hot water is pressed beans with a lot of pressure through very finely ground coffee made from dark roasted coffee. The result is a highly concentrated coffee with a hazelnut-brown foam, with the Crema.

Espresso impresses with powerful aromas and by its small amount of less caffeine than filter coffee. "But such a pleasure, to various factors in the preparation: water hardness and temperature, quantity, Freshness and mix of the coffee, grind, water pressure, and proper Pressing of the Kaffeemehls," explains Tobias Eberhard. "The espresso machine in our Café runs four circles: a Boiler Neyine that heats the water to 120 degrees, and three more for the groups, where the portafilter is inserted. Here we can set each brew group to 92 to 94 degrees in order to get the best extraction."

The Crema is the decisive characteristic for the quality of the Espresso. Depending on the mix it has a nice, medium brown color, and closes after the Mix again. You should continue for 2 to 4 minutes, and between 2 and 4 mm thick. The Crema prevents the flavors for a while on Evaporation. It protects the finely dispersed essential oils, which can make the Espresso taste of a fuller and more velvety. The effort will be rewarded with long-lasting flavor lasting on the tongue.

But how such a Crema is produced at all? Prof. Dr. Jürgen Vollmer is a physicist at the Max-Planck-Institute for dynamics and self-organization in Göttingen explains, is produced in individual steps as a Crema from a physical point of view.