Crema de la Crema: an espresso blog

I’ve often wondered why the bubbles in the crema sink as a shot is being pulled. James Hoffman, WBC 2007, answered this puzzlement in his blog, jimseven.com. The ensuing article on the Guinness Effect is noteworthy.

This entry was posted on Friday, August 22nd, 2008 at 2:39 pm and is filed under Notes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.