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I have a pound of local roast going right now for my morning espresso. This particular roast is creating a pretty interesting looking crema. Admittedly, I can't tell you if this is good or bad. It tastes quite good so I guess it isn't all bad.
This blog copyright 2009 by Matthew Montgomery
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never seen anything like that, but my guess is its not ideal. it should be more thoroughly incorporated if the extraction went well. does it take 30 seconds to pull 2 oz when you see that?
Posted by rama on February 27, 2008 at 06:09 PM UTC #
Yep. The shot this morning was similar and was a good 30 secs. I have noticed this with certain roasts. The last pound I had was a lighter roast and didn't exhibit this coloring.
Posted by Matthew on February 27, 2008 at 06:31 PM UTC #