Posted by: Glibbermasse November 07, 2020 01:30 pm
Hello everybody,
my Melitta Purista makes a coffee with a very coarse crema So the crema is not fine pored, but there are bigger bubbles that don't hold very well.
If I add the same water and coffee to my Jura, I have a nice crema.
What could I do (water temperature, grinding degree?) to achieve a good fine-pored crema with the Melitta?
Thanks
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