Blend Specialty coffee for Espresso, freshly roasted. Dry processed coffees They are responsible for the attractive and dense cream that floats above a shot of espresso. The color ranges from blonde to reddish-brown to black. Blonde cream can be a consequence of under-extraction or old coffee. Crema is the result of other mechanical factors in extraction – extraction refers to the process of infusing coffee with hot water. Hot water releases or "extracts" the aroma of roasted, ground coffee. Central American wet processing coffees add positive aromatic qualities to coffee extraction.
The botanical genus colloquially referred to as "coffee", which is composed of more than 120 individual species. Dry coffee is a method of processing coffee beans. The entire intact coffee bean is dried in the sun with the green bean inside. A Columbia-based espresso blend offers a stronger, sweeter flavor, but it won't lead to as much crema production. Balancing different coffees, both for flavor and ideal roast profile, is not easy. It takes a lot of practice before you know which coffees to blend, what percentages will work best, and what roast levels to use. Even then, once you've created a delicious, balanced, and distinctive blend, your work isn't done.
