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  1. #1
    Junior Member
    Join Date
    Apr 2019

    The affects of humidity on crema (all other factors are constant and stable)

    I have been observing the amount of crema have been produce on a double shot espresso. All the factors like grind, water temperature,water volume, shot running time, beans used and tamping (we use an automatic tamper) stay the same, but as soon as the humidity in the air rises, more crema is being pushed out that it over flows(The shots also stayed the same even better sometines). But when the crema settles the shot is 60ml still. So would highee humidity causes more crema being produce or what other possible factor could it be?



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