in our small cafe-chain we use allways freshly roasted espresso beans. the tast is fine, crema is thick and long lasting but it does not have the colour as dark reddish or brownish as good espresso crema "should have". our crema is much lighter. not too light of course but not so dark as can be seen on some pictures etc.
the question is: what influences the colour of espresso crema??? how can i make it darker, redder... is it something to do with roast (degree)? or is it coffee greens..???
other question is: the small dark dots on the surface of espresso crema and there are pretty much of them.
i know the dots are extremely small particles of ground coffee beans that have come throught the filtr holes in portafilter. i have never seen them before on any other espressos except of ours.
can anyone tell is it possible to avoid them somehow and how to avoid them?
is it a purpose of roast (degree) or freshness???
will be wery grateful for the ansvers.
the question is: what influences the colour of espresso crema??? how can i make it darker, redder... is it something to do with roast (degree)? or is it coffee greens..???
other question is: the small dark dots on the surface of espresso crema and there are pretty much of them.
i know the dots are extremely small particles of ground coffee beans that have come throught the filtr holes in portafilter. i have never seen them before on any other espressos except of ours.
can anyone tell is it possible to avoid them somehow and how to avoid them?
is it a purpose of roast (degree) or freshness???
will be wery grateful for the ansvers.