We've been making coffee for a long time and there's always been some common myths or ideas that people get hung up on yeah there's there's quite a few I think maybe one of the first things that we were talking about earlier was a these crema myths you really look at a shot and if there's like beautiful crema with flecking in it then you've pulled the perfect shot but, you know not necessarily.
The idea you can diagnose an espresso just by looking at the crema is a is a little bit short-sighted it misses some things crema is an essential part of good espresso for sure but what color that crema is and what its consistency is will depend a lot on the coffee as much as anything I mean you can have a terrible coffee roasted poorly and get beautiful like aesthetically pleasing crema out of it, and you can have the the most like lovely you know special complex intricate coffee around and it'll get just the palest kinda saddest ghostly espresso crema.
I think one of the best examples of that is Italian roasters include robusta into their blends, simply to add this really thick, dark crema on top of their shots so it looks beautiful but if you ever just taste a single origin robusta most people would not tell you that tastes like a very good espresso there's also people who will talk about there is also the idea that you can choose when to turn off a espresso shot, or when to stop a espresso shot based off of crema and that's another major issue the idea is that once it starts to blonde that's when you need to stop it but that is, its somewhat insane because every single coffee is going to blonde at a different point and the crema of every single coffee is going to be a little bit different instead by focusing on the recipe, and the brew ratio paying attention to your dose and pay attention to your yield, and getting those things like exactly where you want them, that will result in a much better espresso than just looking at the color of the crema blonding is a very subjective thing.
I think maybe somethings turning blonde maybe Charles doesn't think it's turning blonde, and only when we start being able to talk to language thats common like a brew ratio recipe, can we really start to share what we think taste good and what we think is right and that allows us to move forward because we can share things that said, crema color will tell you some things especially with regards to consistancy if you have pulled the same shot twenty times and it looks a certain way every single time and the twenty-first time it's completely different, its probably not any good but it only that knowledge is only important in the context of everything else that you know absolutely. I mean the major thing that's going to differentiate the color of the crema, is the level of roast because if you, if you think about
I mean the major thing that's going to differentiate the color of the crema, is the level of roast because if you, if you think about it you're going to get a color of espresso that is based on how dark the beans are in the hopper, so you know for instance somebody that's thats roasting really really dark you get these this really dark crema on top but if you are if you're brewing something thats a really light roasted coffee its gonna come out looking “blonde” immediately so, that's the major the major thing also it is should be noted that crema tastes terrible it's one of the least enjoyable parts of drinking coffee and, you know, more crema is not necessarily going to mean a tastier shot there's also when people pull a shot of espresso, and they let it sit out, and the crema dissapates theres a common idea that like, once there's a hole in the crema that it doesn't taste any good and that's just simply not true.
Theres things happening to that espresso shot as it sits but its not going to be the crema signifying a loss a flavor what will happen is the temperature will change, and as the temperature changes maybe what flavors we pick up on will change a lot of the classic ideas behind espresso like, “super hot cup” you know “everything just really hot” has a lot to do with hiding the flavors of bad espresso