Espresso Crema is a line of high-end machine-made coffee beans specialized for Italian restaurants and cafes. From pure Espresso coffee, you can make many other delicious drinks with many simple recipes using the machines. Professional coffee maker.
This blend is expertly selected and roasted, as specified by our quality standards.
Grind these coffee beans neither too fine nor too coarse, to enjoy perfect Espresso every time.
Espresso is a drink created in 1930 that is loved by many people, especially in Italy and Spain. Nowadays, Espresso is popular all over the world.
In the Espresso component there will be 2 basic layers, which are Crema and liquid layers. In these two classes, people are very interested in Crema, so what is crema in Espresso coffee?
Crema is a layer of brown air bubbles on the surface of an espresso cup. This layer of air bubbles is surrounded by proteins and melanoidins, has high "surface tension" so it is very durable and difficult to break. This air bubble is CO2 gas in the coffee beans and in the brewing water source.
The product is used for high-end coffee shops. The product is used in preparing professional coffee dishes such as Espresso, Cappuccino, Latte, Affogato, Macchiato, brown coffee, black coffee, silver coffee. Coffee beans are rich in cream, beneficial for health. health, has high nutritional value, so it is used in resort bars and hotels. The product is for rich people who love clean coffee.
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Why is there a Crema class?
Crema is a layer of air bubbles created from the oxidation process of coffee, during roasting, as well as under compressed water pressure of 8 - 9.5 bar and is covered by proteins and melanoidins in coffee!
Melanoidins are dark brown compounds produced by the Maillard reaction during coffee roasting
People often misunderstand crema as fat/oil but it's actually not!
On the contrary, fat is the agent that reduces the crema layer of an espresso cup, because non-polar fats tend to take over proteins, breaking the structure of the air bubble layer.
That's why the crema layer with Robusta is thicker than Arabica because Robusta beans have less oil than Arabica beans.
Camardo espresso crema coffee beans 1 kg provide a delicious cup of coffee with a thick, smooth layer of crema.
Camardo Premium Pure Coffee Beans (1000g) has beautiful packaging, carefully packaged with one-way vacuum packaging to ensure air cannot get inside.
Only the finest coffee beans are used to create this pleasant coffee.
A subtle flavor after taste and it's easy to enjoy at any time of the day.
This coffee is best drunk as a 15-50ml espresso or with milk.
A blend with a good and pleasant scent, slightly sour, at the same time sweet and delicious.
Indicated for early afternoon and evening, it is as pleasant as a long “Americano” coffee.
Coffee is designed for retail customers and offers them the opportunity to enjoy the highest quality coffees at home.
Taste: Arabica coffee beans from the best plantations give fruity aromatic coffee brewed from this blend.
This coffee has a noticeable yet balanced acidity, which is sustained on the palate along with a slightly spicy aftertaste.
Arabica coffee beans are most important for this coffee flavor and fruity flavor, which also gives you those caramel and almond flavors.
Prized for its distinctive flavor notes, it also has a deep, full and intense flavor.
Jump from What Is This Product to Crema is formed during the extraction process when water and coffee bean oil emulsify. After coffee beans are roasted, they begin to release CO2. Most of it is released into the air between roasting and grinding, but the remaining CO2 in the cells is released during grinding. When hot water hits coffee grounds with the high pressure of an espresso machine, the water emulsifies the oils in the coffee and is then supersaturated with CO2, resulting in lots of tiny bubbles that form a foam layer. of crema.
Crema is a layer of brown air bubbles on the surface of an espresso cup. This layer of air bubbles is surrounded by proteins and melanoidins, with high "surface tension", making it very durable and difficult to break. This air bubble is CO2 gas located in the coffee beans and in the brewing water source.
As mentioned, crema is a layer of air bubbles created from the oxidation stage of coffee, during roasting and grinding, as well as under compressed water pressure of 8 - 9.5 bars and is covered by proteins and melanoidins in coffee!
Melanoidins are dark brown compounds created by the Maillard reaction during coffee roasting. Most people often misunderstand crema as fat/oil, but it's actually not!
On the contrary, fat is the agent that reduces the crema layer of an espresso cup, because non-polar fats tend to take over proteins and break the structure of the air bubble layer, which is why there is a crema layer in Robusta. is thicker than Arabica because Robusta beans have less oil than Arabica beans, making the Espresso cup have a perfect Crema layer.
The perfect crema layer should be smooth, light and spongy, without large air bubbles and have dark brown spots, which the barista term is Tiger Skin/Tiger Flecking.
First, the crema layer should have the right color balance: not too dark, not too thick. The crema should have a golden color. Next, the crema should be smooth. Crema relies on thousands of tiny bubbles to create a spongy, yet smooth surface. No big bubbles in is good crema.
Very smooth, freshly roasted coffee with lots of crema. It can be drunk without adding cream or milk, and this is how you can tell if the coffee is good.
What is perfect crema?
Baristas will have different opinions on what they consider the perfect crema. The goal is to pull an espresso with a crema that is neither too thick nor too thin, the creama layer keeps its shape perfectly and lasts about 2 minutes.
If you have too much crema in your cup, you'll have less espresso. Many baristas try for a jar with crema which is about one-tenth that of espresso.
If your crema "falls" (disappears) in less than a minute, the extraction was too fast or the coffee was roasted too lightly and didn't give it enough time.
Getting a shot of espresso from a quality coffee maker should take between 15 and 30 seconds, although this can vary from machine to machine.
Remember to allow your machine to warm up before brewing and clean it regularly to ensure it continues to function properly. A dirty machine will also contribute to the bitterness of your espresso.
Factors affecting Crema
You may not have complete control over your espresso crema. In addition to perfecting the Preparation technique, crema can be influenced by a few additional factors:
Freshly roasted coffee beans create more crema on the espresso. This is because the coffee bean oils remain abundant during the roasting process.
In general, the darker the roasted coffee, the less crema it will produce. This is due to the oils rubbing off as the coffee is processed, packaged and ground.
Naturally processed coffee beans will often produce the best crema because more oil is left behind.
Is Crema Really Important?
Although it seems that a good crema is the hallmark of a perfect espresso.
It adds to the flavor of the espresso and is desirable.
DETAILED INFORMATION: CAFÉ CAMARDO
1000g seeds, sealed valve to keep the smell (Some other lines from 250 gr, 500 gr, 3000 gr)
40% Robusta & 60% Arabica
Typical favorite flavors from Southern Italy
Thick layer of crema
Rich flavor from hazelnuts and mild chocolate taste
Origin: Italy
CAMARDO coffee beans are selected raw from the Brazilian islands and some regions in South America and South Africa, transported to the CAMARDO factory in Italy to process and filter out the most quintessential beans for each product line under the CAMARDO brand. . Then, roasted with modern technology and carefully packaged by CAMARDO, it contributes to creating a strong appeal for a cup of coffee with a rich Italian Espresso flavor.
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NGREDIENT:
40% pure Robusta Coffee, 60% Roasted Arabica Coffee, no preservatives.
Humidity ≤ 5%
Caffeine ≥ 1%
SMELL:
Slightly sour taste mixed with slight bitterness along with a gentle, seductive aroma of coffee. Brings strong coffee flavor and thick layer of crema. Suitable: coffee connoisseur, likes uniqueness and can drink sour taste.
USER MANUAL:
Most suitable for drinking Espresso, Cappuccino, Latte, iced black coffee or traditional filter coffee combined with sugar or condensed milk, coffee milkshake, moka coffee,...
PACKING:
CAMARDO coffee is packaged from 250 gr, 500 gr, 1000 gr, 3000 gr with high quality plastic bags and tin boxes suitable for all types of use from Moka pots to professional brewing machines.
Whole coffee beans and Coffee Powder are packaged in sealed packaging, with a one-way air release valve from Italy.
PRESERVE:
To fully enjoy the rich flavor of pure CAMARDO coffee and ensure that the coffee quality is always in the best state, users should pour the whole bag into the grinder and then close the lid, after pouring the coffee beans into it. , users can use it for many months without any problems like Vietnamese seeds or other poor quality seeds. Observe that CAMARDO seeds do not become wet after a long time after being poured from the bag or tin box.
Store in a cool place, avoid direct sunlight and high humidity.
Expiry date: 24 - 36 months from date of manufacture
IMPORTERS:
CAMARDO coffee beans are imported exclusively by TADAVINA COMPANY for distribution throughout Vietnam.
CAMARDO brand coffee beans and coffee beans are imported and distributed directly from Ripalimosani (Campobasso), Italy, Europe, Australia, and Asia since 1948 to Vietnam by TADAVINA Company (VUAKEM). The CAMARDO brand meets international standards for food hygiene and safety and the highest quality of coffee beans - CAMARDO coffee beans are packaged with the world's best technology and are wonderfully different from beautiful and legendary Italy. China, the capital and cradle of creative gelato and espresso.
CAMARDO is famous for its Robusta and Arabica product lines... for espresso coffee shop chains around the world.
Please contact VUAKEM for Advice, Guidance and Buying the best coffee beans in Italy. VUAKEM will help you create the best Italian espresso coffees in Vietnam. Coffee shops, restaurants, and buffets need perfect Western coffee dishes.
Come to VUAKEM, committed to supporting you from leading Experts and Bristas from CAMARDO.
Contact for more detailed advice:
VUAKEM
Hotline: (+8424) 3906 8888
TADAVINA COMPANY, 26 adjacent to 14 Mau Luong, Hanoi.
www.vuakem.com | www.Tadavina.com