Crema Stability Testing

How well does fresh roasted coffee hold up over time when it's sealed in the bag? We set aside batches of Velton's Bonsai Blend from March and June, then pulled shots to compare crema quality and flavor in comparison to a batch roasted last week.

Category:

Howto & Style

Tags:

• crema
• espresso shot
• stability
• coffee aging
• fresh roasted coffee
• velton's coffee
• bonsai blend
• testing
• demonstration

[Gig103]

So, if a shot is timed right, but it's sour, that's a function of the age? Because I pulled a Velton's shot on Saturday that was great, left all the settings the same and this morning's was more sour. I thought sour = not extracted and bitter = overextracted?

[SeattleCoffeeGear]

@Gig103 It can be, yes; I have noticed that if the coffee is getting older, extracting it longer will produce a more balanced shot. You could also mess around with dosage in that instance, too - Kat

[sausagenmuff]

good to hear lavazza, I couldn't live without me crema e gusto!

[SeattleCoffeeGear]

@sausagenmuff :) - Kat

[SeattleCoffeeGear]

@TheMillabgd Let us know how it goes! Always love to hear - Kat

[TheMillabgd]

@SeattleCoffeeGear ok thank's! I bought one and expect to be here at 10-15 days. I really hope that I didn't make huge mistake :)

[SeattleCoffeeGear]

@renix Yeah, we're not Italian. - Kat

[SeattleCoffeeGear]

@TheMillabgd Sorry, we can't :( As far as I can tell, this model is not available in the US so we do not have access to test or sell it. - Kat

[renix]

I think double zz in Italian is pronounced  with the "tz" sound aka "Lavatza"...something I learned from a European.

[TheMillabgd]

hallo, can you please do test for DELONGHI ESAM 3200 Magnifica or just write an answer what do you think about this machine? thank's