What kinds of coffee beans are more successful at producing crema on espresso?
This question mentions one factor in crema production to be the choice of beans. I have tried many types (brands), all approximately equal in darkness of roast, and had some wildly different results. Why would this be? I'm sure the beans may be grown in different areas, but are all (probably) arabica beans. There even seem to be a lot of variance with different product lines in the same brand. Can someone explain why, or what I can look for in the future?
Best Answer
The question you linked to has some answers about which type of beans to use (Brazil, arabica, robusta) but equally important is bean quality including/especially: freshness.
For crema, you want fresh beans, a good machine, a good grinder, and good technique. This page has great advice on crema: http://www.coffeekid.com/espresso/cremarule
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Quick Answer about "What kinds of coffee beans are more successful at producing crema on espresso?"
Although crema can be achieved with many types of bean, you have a much better chance with mix of the dark roast arabica bean including some robusta - luckily, many espresso roasts available stick to this basic principle.Which coffee bean has most crema?
Freshly roasted beans give the most prominent crema in an espresso shot. From nature's side, Robusta is less sweet and less acidic compared to arabica. It tastes different and somehow cruder (but it also has more caffeine and creates more crema, so that will be a positive for some folks).How do you get the most crema in espresso?
Crema is one of the most prized components of a well-made espresso. Caramel-colored and creamy in texture, the foamy puff is created when hot water emulsifies coffee bean oils and floats atop the espresso with smooth little bubbles.What creates crema in espresso?
How to Get Good CremaMore answers regarding what kinds of coffee beans are more successful at producing crema on espresso?
Answer 2
As a former master roaster at a local coffee shop, I can attest to the importance of tamping the grounds. The link in Dinah's post is has great info about making a great shot. At the coffee shop, I used to make the trainees tamp their espresso on a scale until they got the feel for it.
When the espresso is properly ground and tamped, the shot should draw in a beautiful, crema colored "mouse tail" (in a fine, steady stream that kinda "twitches" slightly).
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