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I buy fresh beans of lighter roasts, grind a few minutes before extraction, pull a double shot normale, and end up with a lot of crema, I mean a lot!

Right when I'm done, the top 90% of the shot is crema moving around like the head on a fresh Guinness. After it dissipates for 30-60 seconds, I'm left with roughly a centimeter of crema of light color.

Crema is a pretty bitter flavor, so I wonder if there is something I'm doing to cause this type of extraction, and what can I do to improve on my technique?

  • As you seem to indicate that it's a problem, I'd have to say that yes, there's such a thing as too much. – Joe Feb 4 '15 at 21:58
  • @Joe Where did I indicate that this is a problem? – rwyland Feb 5 '15 at 0:48
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    it looks to me like you were commenting on the bitterness ... if you bitter, then it's a good thing. Many tastes are personal. (I like spicy food ... but where I consider it bland, others might consider it overpowering). – Joe Feb 5 '15 at 0:58
  • For me personally, I believe that having a stronger bitterness note at the start of the shot overpowers the balance. But it's just at that beginning. I'm curious to see what some of the experts on here have to say :) – rwyland Feb 5 '15 at 1:34
  • What type of coffee machine are you using? It seems that a lot of air is getting into the crema thus forming such a thick layer. – Trogdor Feb 5 '15 at 20:56
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Crema is basically carbon dioxide fizzing up the coffee oils. By the description you're giving, it is likely to be too much. Your beans could be too oily and/or too fresh. It could be a combination of the type of beans / blend / or the way it's roasted.

Just as a guide, it is best for the beans to rest for around about a week after it's roasted. And if your beans end up soaking in oil, that is not good!

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