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There will be a lot of Crema in the whole process of brewing fresh coffee, and only when a large amount of water appears at the end of the extraction will it stop, so that two very obvious process stages can be clearly observed.
Crema can tell us:
1. Is the coffee fresh?
Stale coffee beans will often see the appearance of a thin, separated Crema, and the resulting coffee is often thin and watery, which means less Crema and disappear faster.
2. The degree of coffee extraction
The deeper Crema means that more dissolved matter enters the cup. (Contains over-extracted coffee impurities)
3. The uniformity of coffee extraction
The more stable the Crema, the better and stronger the coffee we make, and it means that the fewer gaps in the coffee powder (channel effect), the fewer mistakes in the production process.
This truth put into the Nespresso coffee capsule, we can also judge by the coffee Crema: Whether the coffee is fresh? Whether the degree of coffee extraction is qualified? And whether the coffee extraction is even?
The uniformity of the extraction is very important related to the grinding. The more uniform the grinding particles, the more positive the effect on the water extraction.
The degree of extraction is controlled by the coffee machine, the appropriate water, the extraction time, the nice form of the sealing soil which can filter the water, etc.
As for fresh coffee, our Nespresso capsule has a reliable barrier material (aluminum or PP with EVOH), which can effectively block the external water and air from reacting with the internal coffee, so as to keep the coffee fresh.