Coffee foam - what is it called and how to make it

An indicator of a well-brewed espresso is, first of all, a golden-brown crema, slightly dense and velvety, which makes the first sip especially pleasant. Achieving its appearance is not so easy: a lot depends on the grains, grinding, equipment used or cooking devices, but everything is real. So, what is coffee foam: what is it called and how to make it at home?

The foam on coffee is called crema, and the quality of the prepared drink is often judged by its appearance, although this is not always an indicator. Its presence is not mandatory and depends on many factors, but if you would like it to be there, we will teach you how to get it.

Why does foam appear on coffee?

The creation of the cream is a mixture of several different things: as the water is forced through the coffee under pressure, it breaks down the oil in the beans, sealing it in tiny micro-bubbles of air. Additionally, once coffee is roasted, gas is released over a period of time (usually for the next 24 to 72 hours after roasting), so coffee that has been freshly roasted will also release some CO2 during extraction.

Not only does the foam serve as a lid for the coffee underneath, securely trapping the precious aromatic components that make the drink even more delicious, but it also contains important gases - in fact, more than the liquid itself.

Essentially, creams are a mixture of oils, sugars and proteins that form a network of tiny spheres. Each bottle contains valuable sensory information - much more information per cubic milliliter than coffee.

Why is the role of cream so important and is it really so?

As the coffee industry focuses more and more on quality, distribution, craft and taste, crema used to be a differentiator for two different things:

Firstly, it showed the content of natural oils in the beans and, therefore, it could be assumed that they were processed in the correct way on the plantation.
Second, the crema demonstrated that the coffee had been roasted recently enough that there was still CO2 emitted from the beans.

Baristas and coffee professionals often consider crema to be the most important element of a good espresso. This is not necessarily true. You can make a beautiful, delicious looking coffee that actually tastes quite sour, and conversely, you can brew a batch that has no cream at all due to how the beans were processed on the plantation and how dark the batch was roasted.

Portafilters in pressurized and superautomatic coffee machines have technology that aerates the coffee during extraction, creating the illusion of cream, but the aroma and taste are not guaranteed.

Answers to AiF crossword number 8

AiF 7
Horizontal:

1. “Dream Factory” of 10 letters
5. Coal proletarian from 6 letters
9. “Hockey player’s kick” from 6 letters
10. What animal among the Chinese has become a symbol of deceit and playfulness from 6 letters
11. 6 letter insult to laziness
12. Madam from the song of customs officer Vereshchagin from 6 letters
13. What surname did Semyon Budyonny suggest that Yashka from the film “The Elusive Avengers” should have?
16. Book mentor of 11 letters
18. Garnish for “martini” from 6 letters
19. Italian-built 5-letter truck
20. 4 letter power somersault
26. “Original manuscript” 8-letter classic
29. Detective novel “The Blue Room
” from Georges Simenon from 7 letters
30. Toddler with wings from 4 letters
31. What metal was added to male enhancement products at the beginning of the 20th century from 5 letters
32. “Charter of Judaism” from 6 letters
36. Gold filigree chain of 7 letters
39. Our Olympic fencing champion, who considered d'Artagnan his first teacher from 8 letters
40. “History of Byzantium” as presented by Princess Anna Comnena from 9 letters
44. Bamboo for a nerd from 4 letters
47. Which picture was praised by academician Ivan Pavlov for the fact that Viktor Vasnetsov managed to depict three different temperaments from 8 letters
48. What is the anchor suspended from 4 letters
51. Time for the elite to have a 4-letter snack
52. "Charlie Chaplin" of Brazilian football with 8 letters
53. What kind of fish demolishes beaver dams from 6 letters
54. What are rolls made of 4 letters rolled into?
55. What information is hidden from everyone from 6 letters
56. Beast of abnormal color from 8 letters
57. Whose rules you need to know, but it’s better to set them yourself from 4 letters

Vertically:

1. What toy made David Brewster famous throughout the world from 11 letters
2. Who gives up his tail so as not to lose his life from 7 letters
3. Method of studying veins from 11 letters
4. Variety corps de ballet of 11 letters
6. Cornet with the face of Larisa Golubkina from 6 letters
7. What the heroine of O. Henry’s short story “Maggie’s Debut” dances with extra-clinical feet from 6 letters
8. Tourist “rider” of 6 letters
12. “Plaid with a hole” instead of a coat with 5 letters
14. “Oil capital” of Norway with 9 letters
15. On which prison island do the 9-letter action movie “The Rock” take place?
17. Liberator of Tsokotukha from 5 letters
21. To hell and more from 4 letters
22. Pedestal of hits from 4 letters
23. 4-letter ping pong battlefield
24. Snow wigwam from 4 letters
25. Who has nowhere to put money from 5 letters
27. Who “plays the trombone” in “Garage” from 6 letters
28. What kind of mood brings to mind sad thoughts from 5 letters
33. Bird from the coat of arms of The Hague with 4 letters
34. Which 4-letter stone statues made Easter Island famous?
35. What does the hero of the drama “Green Book” play from 4 letters
36. Where do butterflies begin to flutter when falling in love? 5 letters
37. Viruses in the service of doctors from 7 letters
38. 7 letter safari victim
41. Demon under Woland from 5 letters
42. Where is the film festival “Window to Europe” held from 6 letters
43. Which singer from the Orpheum cabaret does Prince Edwin fall head over heels in love with?
45. To which Soviet leader is Sergei Sokurov’s 5-letter “Taurus” dedicated?
46. Which Roman consul is challenged by the hero of the film “Spartacus” using 5 letters?
47. Which of the jumpers was the first to overcome a height of 6 meters from 5 letters
49. Stranger to the world of wizards from Potter series 4 letters
50. Hairpin format of 4 letters
53. Where do they go for mushrooms and berries from 3 letters

Cat [2 days ago] Answers to crossword clue AiF 8 2022

What determines the appearance of crema in espresso?

Here are some parameters that affect the appearance of such beautiful coffee foam:

Processing of grains. Coffee beans that have been dry-processed, honey-processed, semi-husked, or straight into the skin will naturally retain more sugar and fat, resulting in increased cream production during extraction.
Plantations. Dry processing is usually carried out on plantations in Africa and Brazil, and has recently expanded to other plantations in Central and South America. Grains from a humid climate (such as Sumatra) will have a very different flavor and oil content because they are most often wet processed.
Duration of roasting. The grain needs to lie down and breathe so that CO2 is released to emulsify the oil, but not for too long. Usually you need to wait at least 72 hours, but on average, the aroma and taste are best revealed on 10-14 days.
Roast color. Darker roast levels release oils to the surface more quickly, and they then remain on the packaging equipment, in the packet, in the grinder, etc., resulting in less oil on the bean itself. So quite often a darker roast means less crema.
Coffee machine. All these new technologies of double or enhanced extraction, guarantee of golden crema, etc. mean that special aeration technologies are used. Often found in double bottom portfilters, with a taste improver, as well as in vending machines.

You shouldn't just worry about achieving the perfect crema on your coffee just because you think it's right. Only if it really tastes better to you.

Stencil material

As for materials, both cardboard and thin plastic caps are suitable for the stencil.

First you need to find the necessary stencils on the Internet, print and cut out the lightened areas with a stationery knife. After this, place the sample on a dense material and cut out a finished stencil from this material.

If you decide to use cardboard for this, it is better to cover it with tape after cutting so that such a stencil can be used several times. But it’s best to take plastic - these could be yogurt lids or something else. A plastic stencil will last longer.

If you know how to carve wood, then this will be the best option. In this case, you can cut a stencil out of wood, coat it with varnish and use it almost forever. The main thing is to make a uniform pattern, which is why it is better to use a strainer.

Pros and cons of coffee cream

If the drink was brewed correctly, the beans were medium roasted, a good coffee machine was used and everything was in order with the espresso taste - the crema will only give it more charm and a longer aftertaste. Here's a quick description of what espresso crema is:

This is a good indicator of the freshness of your coffee beans.
This tells you what kind of roast was used (light or dark).
It makes coffee taste better when done correctly.

But foam doesn't always mean your coffee will taste great. The cream has no particular disadvantages, but sometimes it disguises a not-so-best drink prepared automatically.

What to do if the coffee machine stops producing foam?

When purchasing a new coffee machine, there are no questions about the functioning of the cappuccino maker, but its service life directly depends on its care. If you prepare cappuccino incorrectly, then after several attempts the question will arise why there is no foam. What determines the correct flow of milk and the fluffiness of the whipped mass:

Before preparing a latte or cappuccino, you need to clean the cappuccino maker system from excess water and small debris. To do this, you can pass ordinary soft water through the foam generator. A clogged cappuccino maker is cleaned of scale and deposits using special diluted powders or regular citric acid in water.

Delonghi Nespresso capsule coffee machine

After cleaning, the cappuccino foam in the coffee machine becomes fluffier and cleaner without large bubbles or aftertaste. If your equipment no longer produces high-quality foam, have it repaired. The fact is that old milk deposits in the inner tubes are much more difficult to clean and the coffee machine does not make foam. Over time, parts can become deformed and rust from the inside. Immediately after preparing the drink, turn on the cleaning or run cool water through the milk squeezing system. This will guarantee cleanliness and longer correct operation of the device.

Coffee machine Krups Dolce Gusto Oblo

Try not to use boiled water to make coffee. It prevents the formation of lush foam and changes the taste of coffee. As you can see, the height and amount of foam depends on many factors. Use the tips in this article to help your coffee machine last longer so you can always enjoy delicious, strong espresso-based milk drinks.

Source

Brewing features and how to tell if your crema is good

The espresso preparation time to ensure the ideal extraction time is a maximum of 25 to 35 seconds. The crema should form a few seconds after the brewing process begins, and then the drink is poured through it.

Dark colored foam often indicates a blend made from Robusta coffee beans.
The golden color of the crema comes from a blend of high-quality Arabica beans.

For espresso, a mixture of Arabica and Robusta is usually used, since Arabica gives a brighter taste and aroma, and Robusta gives just that crema and the desired density. It is desirable that the thickness of the cream be at least 2 mm, aerobatics - up to 4 mm.

If the color is too light and the bubbles are few and large, then your espresso is unfinished. It may be worth increasing the brewing time, since the drink itself may be weaker and more liquid in consistency.
On the other hand, darker crema may be the result of over-extraction or the use of a darker roast (which also produces less crema). Excessive brewing process can make the drink overly bitter and burnt.

Many baristas believe that a good foam on coffee should last for at least a minute, not separate at the edges, and, if prepared perfectly, should also be able to withstand a spoonful of sugar without letting it fall. After drinking, a dark chocolate rim should remain on the walls.

In any case, the main thing is that you like the drink. Achieving the perfect cream is already a professional art, and if you are confident in the quality of the beans, but the foam just doesn’t come out, buy a coffee machine with “improvers” in the filter. In coffee shops they usually cook on the right equipment, and there is already cream there - this is really an indicator of proper brewing.

Cooking process in Turk

How to make Turkish coffee with foam at home:

Place 2 – 3 teaspoons of powder into a container. Fill with water - approximately 100 - 120 ml, so that you feel the strength. Place on low heat and start heating. The coffee plug will gradually begin to rise, but you cannot stir it - the powder itself will settle to the bottom after the second heating. As soon as the foam rises to the edges of the neck, remove the Turk from the heat and let it cool slightly - about half a minute. Then put it back on the fire

It is important that the coffee foam does not settle completely before this point, so half a minute is enough. Repeat heating three times and immediately pour into a cup.

Adding sugar before brewing makes the drink thicker, so the coffee foam is denser and lasts longer.

If the correct cooking method does not create air bubbles, the grains are of poor quality.

Conclusions:

The foam on the coffee is called crema, the emphasis is on the last syllable.
More often than not, cream is an indicator of a properly prepared drink, but much depends on the beans, processing method and other factors.
There are coffee machines that enhance the cream, so the drink will definitely be beautiful, but the taste is already a subjective concept.
A good cream is dense, smooth, 2-4 mm high, lasts about a minute without spreading.
The main thing is to decide on the taste of the coffee, and you can always make foam at home using the right equipment so that it is as beautiful as possible.

How many grams of coffee are in a cappuccino?

Coffee lovers are sometimes interested in how much product is contained in one serving of cappuccino coffee. A lot depends on your cup size and preference. You can independently control the number of coffee beans in espresso when preparing cappuccino. So, according to average standards, about 6-7 grams of coffee are added to prepare one cup of cappuccino with a capacity of 180 milliliters.

Cappuccino, how to prepare?

According to tradition, cappuccino coffee is prepared without sugar, but those with a sweet tooth can still indulge themselves with sweet additives. It's a matter of taste. There is a rule that the temperature of coffee for serving should be within 60 degrees.

Also on our portal, you can find out some more facts about coffee, read:

Iced coffee, how to prepare?
Interesting facts about iced coffee;
Coffee after 50: harm, benefit?
Why do baristas serve cold water with coffee?
How to drink coffee correctly?