Complexity of Coffee, The Science behind Crema - By Ernesto Illy

See on Scoop.it - Good Things From Italy - Le Cose Buone d’Italia

The science behind crema, from Ernesto Illy: “Crema, the dense, reddish-brown foam that tops an espresso, is composed mainly of tiny carbon dioxide and water vapor bubbles surrounded by surfactant films. The crema also includes emulsified oils containing key aromatic compounds and dark fragments of the coffee bean cell structure.”

See on scribd.com

via Tumblr http://italianentertainment.tumblr.com/post/34921450514