/ck/ - Food & Cooking

>>13390339
That's, mostly true.
This is because, when you roast coffee, it causes a chemical reaction in the bean that makes gasses release over time.
Idealy, you'd like to have your roasted coffee sit aside for a few days to allow some of the gases to release.
You can really notice this with espresso.
If it hasn't had time to degas, the crema will be really foamy, this causes two problems.
>Too much crema forces you to have to adjust how much you steam your milk, less milk foam will alter the natural sweetness of your drink
>Espresso crema is made of undissolved coffee solids. They are naturally bitter and more of it will make your espresso that much more bitter.
I have to pay attention to this shit as my job depends on it, but if you're just brewing at home in the kitchen, then you can get away with it.
Like I said, your statement is "mostly true", you want fresh coffee. You just don't want to use coffee that's still warm from the roaster, 2/3 days degassing is fine.

Tasteless anon here,
>The owners son came by the other day
>Owns a coffee shop in Edmonton. I was away and got a text from one of the staff
>Hey, Paul is after adjusting our machine to run shorter shots!
>Mfw
>Return to work to find that my espresso bar is as erratic as an autistic five year old
>My espresso was touched and is now emotionally scarred as a result
>Reset my
How's your morning going?

>>12719637
>tomato_small.png
is there something you're not telling us, anon?

>>12573370
Seriously though, you're just gonna post this image and not explain yourself. What the fuck do you think you're doing? This is ridiculous.