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

by Jessica Simms

I Know Coffee 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

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.

51 pages, Kindle Edition

Published August 13, 2017

Reviews

[Pamela N.]

Excellent short book (almost a large pamphlet) on the science and art of brewing the great cup of coffee. I am someone who believes in following the directions, especially in recipes (+/- 5% based on experience). It took me years to learn this lesson. FOLLOW THE DIRECTIONS a lot of times before you fiddle with a recipe. This is because of the science behind the art. When I brew my own cup of coffee I follow the recipe exactly, because then I get the very best taste. Other people tell me that they don't watch the temperature, care about the quality of the bean they use, and don't use a good brewer. Is this snobbery? No. It is simply analogous to being in tune musically. If you are tone deaf, or taste "deaf" one probably doesn't care. This book really is a great reference for the professional and amateru barista.

[Mary Mccormack]

Honest review

This is a very informative book that share lots of information not only on picking the right beans, but also additional factors involved in making great espresso. You can not read this book and not feel like you learned from a person with true knowledge on the topic.

[Pamela]

Short book (about 50 pages) on the foam on top of an espresso shot: why crema shows up, which beans help, how extraction and grind and pressure make it persist instead of collapsing into sad bubbles. If you have a machine at home and you’re chasing that café look and taste, this is a focused how-to.

[Melissa]

I received this book as part of a Goodreads giveaway. Thanks Goodreads!

This leaves no detail to chance. From equipment to bean choices to techniques, the instructions in this book are incredibly detailed.

The only thing I suggest is explaining why this author is qualified to give this advice. Does she own a coffee shop? Has she been a barista for a certain number of years? I could find nothing about the author’s qualifications, which made the writing seem less credible.

[Clipinchick]

I this book for free from the author/publisher in response for an honest review of the book. I have not had the opportunity to read this book at this time. I will add my
review of this book once I have read the book. Thank k you for allowing me the optometrist review your work. I look forward to reading this book.