克丽玛，这有什么好处-CSDN博客

One of the classic attributes of espresso is crema. Many baristas look towards the crema quality as the key indicator of good shot quality. However, I do not.

浓咖啡的经典特性之一是克丽玛。许多咖啡师将克丽玛的质量视为良好射击质量的关键指标。但是，我没有。

I’m not a big fan of crema, and my journey through espresso has been one that reduces the amount of crema due to a shorter shot (lower output to input ratio), so it isn’t something I paid particular attention to. A friend once asked me where’s all the crema after watching me pull a shot without the typical crema. So I pushed more water through the puck into a different cup to prove it existed, but I wasn’t going to drink it.

我不是奶油的忠实拥护者，我的意式浓缩咖啡之旅由于射击时间短(输出与输入的比值降低)而减少了奶油的产生，因此我对此并不特别关注。一次朋友问我看完没有典型的克雷痕的镜头后，所有的克雷痕在哪里？因此，我将更多的水通过冰球放入另一个杯子中，以证明它存在，但我不想喝它。

However, being a person of data, I wanted to take a peak into crema and see if I could understand what makes it different than the rest of the coffee. The caveat is that I’m mainly looking at crema from weight, solubles, and taste. I’ll admit better analysis could be done, but considering I haven’t seen any analysis on crema, I figured I would start here.

但是，作为一名数据专家，我想深入了解克丽玛，看看是否能理解它与咖啡其余部分的不同之处。需要注意的是，我主要是从体重，可溶物和口味来查看奶油。我承认可以进行更好的分析，但是考虑到我还没有看到关于克丽玛的任何分析，我认为我将从这里开始。

超自动克丽玛 (Superautomatic Crema)

I started with a superautomatic to test because it produced more crema than my shots on a manual. The crema is considered by some to be artificial because it is from a pressurized portafilter.

我从超级自动测试开始，因为它比我的手动镜头产生更多的油脂。某些人认为这种crema是人造的，因为它来自加压的portafilter。

The CO2 in the cup bubbles to the top pretty quickly.

杯子中的二氧化碳很快就冒泡到顶部。

From here, I separated the crema.

从这里，我分离了克丽玛。

I used two spoons to scrap off the crema and compare.

我用两把汤匙刮去了奶油，然后进行比较。

I used an Atago to measure TDS.

我用Atago来测量TDS。

I made sure to mix before measuring.

在测量之前，我确保将其混合。

I expected the crema to have a lower TDS than the rest of the shot, but it has almost the same. However, due to weight, it contributes to only 3% of all extracted coffee.

我希望克丽玛的TDS比其余镜头低，但几乎相同。但是，由于重量原因，它仅占所有提取咖啡的3％。

La Pavoni Crema (La Pavoni Crema)

I pulled a shot from la Pavoni into the first and second halves of the shot. The majority of the crema was in the second half which has much less of the extracted coffee.

我从拉帕沃尼(La Pavoni)的镜头中抽出了一半。奶油的大部分出现在下半年，而提取的咖啡要少得多。

Looking only at the crema in the second half, it contributed only 2.8% of the total coffee solubles at 4.9% of the total volume. The crema has a higher TDS than the seconds.

仅看下半年的浮沫，它仅占咖啡可溶物总量的2.8％，占总量的4.9％。 Crema的TDS高于秒。

I presented two shots as a quick test to examine crema. I didn’t do more tests to understand what particles are in the crema that might be different from the cup. The majority of the crema comes from the second half of the shot, and I already don’t drink that part because I don’t find a taste benefit. I don’t like the second half on its own or mixed with the first half. I would rather water down the first half of a shot. So whatever potential taste benefit there might be to crema, I’m not interested in pulling longer shots.

我提出了两张照片，作为检查色肿的快速测试。我没有做更多的测试来了解克雷玛脂中的哪些颗粒可能与杯中的颗粒不同。大部分的油脂起因于下半部，我已经不喝那部分了，因为我没有发现味道。我不喜欢自己的后半部分，也不喜欢与前半部分混在一起。我宁愿在镜头的前半段打水漂。因此，无论潜在的滋味带来什么好处，我都不会对拉长镜头感兴趣。

However, I’m not keen on removing crema. Some people remove the crema entirely, but I’m firming in the “stir a shot before I drink it” camp.

但是，我不希望去除油脂。有些人完全消除了克瑞玛，但我在“喝酒前先打针 ”营地坚定。

If you like, follow me on Twitter and YouTube where I post videos of espresso shots on different machines and espresso related stuff. You can also find me on LinkedIn.

如果您愿意，请在Twitter和YouTube上关注我，在这里我会在不同的机器上发布浓缩咖啡的视频以及与浓缩咖啡相关的内容。您也可以在LinkedIn上找到我。