Did you know that crema is bitter? Taste some from your Pavoni. Next do a taste comparison of Pavoni brew with crema and with the crema skimmed away with a spoon. Which brew tastes sweeter? The pressure in the AeroPress is 0.25 bar, which is far below an espresso machine and too low to make crema. That's one of the reasons why AeroPress brew is so low in bitterness. Renowned coffee author Kenneth Davids wrote about the origin of crema. He wrote that Gaggia engineers were troubled by what they called "scum" floating on the brew. But the marketing department said, "Not to worry, we'll call it crem naturale."
FAQ
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- next post: Dear Alan, I've recently purchased an Aeropress and love the original Aeropress recipe (80C water, 10s stir, dilute in cup) since it always turns out very sweet. You've mentioned that a Brix meter is the way to go. Would you recommend a combination of Brix, TDS and pH measurements rather than just a Brix meter? I'm guessing that this should be able to log out influences of grind, temperature, time, etc to the acidity, sweetness, nuttiness, etc in a more rounded fashion. The intent is to make a recipe which is balanced on all fronts – fruit, nut, chocolate, spice, etc. Thanks a ton, Atig – From Atig B.