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The claim in the paper is that extraction efficiency goes up so it should roughly as strong as a normal espresso but using less coffee. I haven't tried it yet
by esperent 4y ago
The claim in the paper is that extraction efficiency goes up so it should roughly as strong as a normal espresso but using less coffee.
I haven't tried it yet myself so no idea if that's true or not.
However my expectation is that it's probably fine, just with a bit less complexity of flavor and no crema. We can argue about whether crema is a good thing or not but I can say for sure that if you serve espresso without crema in a cafe, you'll get complaints, no matter how good it tastes. Appearance matters.
- lostlogin 4y agoThat’s a good observation. I’d be unhappy if there was no crema if I was paying and while I wouldn’t complain, I’d remake any shot that didn’t contain it if making my own. But as you say, it may be a visual thing. A shot made from robusta looks amazing. The taste is often (but not always) harsh at best.