Arii Yasuhiro, Nishizawa Kaho
a Department of Food Science and Nutrition , School of Human Environmental Sciences, Mukogawa Women's University , Nishinomiya , Japan.
Biosci Biotechnol Biochem. 2017 Apr;81(4):779-782. doi: 10.1080/09168451.2017.1280662. Epub 2017 Jan 19.
Espresso coffee foam, called crema, is known to be a marker of the quality of espresso coffee extraction. However, the role of foam in coffee temperature has not been quantitatively clarified. In this study, we used an automatic machine for espresso coffee extraction. We evaluated whether the foam prepared using the machine was suitable for foam analysis. After extraction, the percentage and consistency of the foam were measured using various techniques, and changes in the foam volume were tracked over time. Our extraction method, therefore, allowed consistent preparation of high-quality foam. We also quantitatively determined that the foam phase slowed cooling of the liquid phase after extraction. High-quality foam plays an important role in delaying the cooling of espresso coffee.
