More important than pressure the water goes to coffee, is the
temperature of water. Without the right temperature we can’t have
extraction. Use boiling water without fear, just care. The wood steals
water temperature till it goes to coffee, leaving the espresso in the
ideal temperature to drink it a er.
One of the most beautiful things in preparing an espresso on Aram®
is to see the crema forming. A beautiful crema indicates basically
the beans are fresh and the fat and the natural oils - both hard to
extract - they're what makes a crema slipping into the glass.
The biggest part of crema is formed by gases, like CO2, that came
from roast. More freshly coffees, more chances to get there.
The more colorful it is, more flavors and more components are
being extracted. A stained crema shows different components are
being extracted. So be careful because gases, especially carbon
dioxide, are bitter and a great espresso should be balanced and
harmonic. Before drinking, mix with a spoon or just move the crema
away.
The good performance of the Aram coffee maker ® depends on the
coffee you have on your hands.
