Making Crema: The Art and Science of the Perfect Espresso Shot (I Know Coffee)

I Know Coffee Series: Book 5

The layer of crema that forms on the top of an espresso shot is an integral component of the beverage, and arguably the defining characteristic of the brewing method. The presence of persistent, smooth crema is one of the best indicators of a well-poured shot, but achieving the desired texture, color, and taste can be tricky.

This book will give you a start to finish breakdown, from which varieties of coffee will produce the best crema to the right brewing practices and techniques to achieve consistent crema every time you brew. In this book you will find answers to questions like:

With a bit of knowledge—and a lot of practice—you can make café-quality espresso shots in the comfort of your own kitchen.