{"id":2664,"date":"2021-11-03T09:06:24","date_gmt":"2021-11-03T09:06:24","guid":{"rendered":"https:\/\/www.cafesaula.com\/blog\/?p=2664"},"modified":"2021-11-03T09:06:25","modified_gmt":"2021-11-03T09:06:25","slug":"como-valorar-la-crema-de-un-cafe-espresso-perfecto","status":"publish","type":"post","link":"https:\/\/www.cafesaula.com\/blog\/ca\/como-valorar-la-crema-de-un-cafe-espresso-perfecto\/","title":{"rendered":"Com valorar la crema d&#8217;un caf\u00e8 espresso perfecte?"},"content":{"rendered":"<p><strong><\/strong><\/p>\n<p>A qui no li agrada poder assaborir un bon caf\u00e8\u00a0espresso\u00a0a primera hora del mat\u00ed mentre el sol entra c\u00e0lidament per la finestra? O durant una tarda de pluja assegut a la nostra cafeteria perferida? Sigui com sigui, el plaer de degustar un bon caf\u00e8\u00a0espresso\u00a0sempre \u00e9s benvingut. Per\u00f2, com podem apreciar si la seva crema ha quedat amb el gust i la consist\u00e8ncia adequada?<\/p>\n<p>Analitzem la crema de l\u2019espresso\u00a0des dels nostres cinc sentits:<\/p>\n<p><strong>VISTA<\/strong><br \/>\nLa crema \u00e9s una capa de bombolles fin\u00edssimes que estan formades per una emulsi\u00f3 d&#8217;aigua, aire, greix i mat\u00e8ries col\u00b7lo\u00efdals que cont\u00e9 el caf\u00e8. El color de la crema ha de ser avellana fosc amb estries de color m\u00e9s clar, formant el que els italians anomenen \u201ctigratto\u201d.<\/p>\n<p><strong>O\u00cfDA<\/strong><br \/>\nSi ens trobem en un lloc sense soroll i apropem l\u2019espresso\u00a0a la nostra o\u00efda podrem detectar la deliciosa efervesc\u00e8ncia de la crema en\u00a0esvanir-se.<\/p>\n<p><strong>OLFACTE<\/strong><br \/>\nSabrem si estem davant d&#8217;una bona crema quan aquesta sigui capa\u00e7 d&#8217;incrementar l&#8217;aroma percebuda a conseq\u00fc\u00e8ncia del segellament, que evita la r\u00e0pida dispersi\u00f3 dels compostos vol\u00e0tils en l&#8217;ambient.<\/p>\n<p><strong>GUST<\/strong><br \/>\nUna vegada hem pres un caf\u00e8\u00a0espresso, notarem a la nostra cavitat oral i\u00a0retronasal\u00a0una perman\u00e8ncia dels sabors que fa de l\u2019espresso\u00a0una beguda que es beu r\u00e0pid, per\u00f2 que conserva un llarg record.<\/p>\n<p><strong>TACTE<\/strong><br \/>\nLa sensaci\u00f3 de\u00a0cremositat\u00a0i la textura densa s\u00f3n el principal referent al cos com a mesura per a veure la intensitat de l\u2019espresso. A m\u00e9s, una vegada finalitzada la degustaci\u00f3, aquestes sensacions afavoreixen que la perman\u00e8ncia en boca de l\u2019espresso\u00a0sigui major per l&#8217;efecte de la untuositat.<\/p>","protected":false},"excerpt":{"rendered":"<p>A qui no li agrada poder assaborir un bon caf\u00e8\u00a0espresso\u00a0a primera hora del mat\u00ed mentre el sol entra c\u00e0lidament per la finestra? O durant una tarda de pluja assegut a la nostra cafeteria perferida? Sigui com sigui, el plaer de degustar un bon caf\u00e8\u00a0espresso\u00a0sempre \u00e9s benvingut. Per\u00f2, com podem apreciar si la seva crema ha&#8230;<\/p>\n","protected":false},"author":4,"featured_media":2666,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"image","meta":{"footnotes":""},"categories":[58,2],"tags":[50,60,555],"class_list":["post-2664","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-consejos","category-cafe","tag-cafe-saula","tag-espresso","tag-taza-sommelier","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/posts\/2664","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/comments?post=2664"}],"version-history":[{"count":2,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/posts\/2664\/revisions"}],"predecessor-version":[{"id":2668,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/posts\/2664\/revisions\/2668"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/media\/2666"}],"wp:attachment":[{"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/media?parent=2664"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/categories?post=2664"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/tags?post=2664"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}