Espresso foam?!
Espresso foam?
Where does the foam in espresso come from?
And why did I hear a guy say it's protein?
Answers:
He is correct, it is partly protein.
I was previously a barista at CCs coffee house and learned that espresso foam is called crema
I found this from http://en.wikipedia.org/wiki/espresso...
Properly brewed espresso has three major parts: the heart, body and, the most distinguishing factor, the presence of crema, which is a reddish-brown foam which floats on the surface of the espresso. It is composed of vegetable oils, proteins and sugars. Crema has elements of both emulsion and foam colloid.
It's just air that's been blown into the coffee at high pressure causing bubbles to form.
It is no different from the coffee itself. It comes from the steamy hot water running through the coffee. Just as the milk when you froth it. But it has no different properties than the rest of your coffee. One thing I learned and contrary to what I thought is that espresso coffee does have less caffeine than regular coffee (does not include airplane coffee :) ) because the water spends less time in contact with the ground coffee.
the espresso machine push Hugh amount of steam to the coffee beans and it`s reason for foam on top...