{"id":2870,"date":"2022-09-21T10:31:52","date_gmt":"2022-09-21T10:31:52","guid":{"rendered":"https:\/\/www.cafesaula.com\/blog\/?p=2870"},"modified":"2022-09-21T10:31:52","modified_gmt":"2022-09-21T10:31:52","slug":"como-saber-si-la-crema-del-espresso-ha-salido-bien","status":"publish","type":"post","link":"https:\/\/www.cafesaula.com\/blog\/ca\/como-saber-si-la-crema-del-espresso-ha-salido-bien\/","title":{"rendered":"Com saber si la crema de l\u2019espresso ha sortit b\u00e9?"},"content":{"rendered":"<p>A l&#8217;hora d&#8217;elaborar un bon caf\u00e8\u00a0espresso, \u00e9s imprescindible assegurar-se que la <strong>crema del caf\u00e8 <\/strong>ha sortit correctament. Per\u00f2, com ho podem saber? Per a assegurar-nos, hi ha alguns trucs que ens poden ajudar a desxifrar el seu resultat.<\/p>\n<p>Una forma senzilla de saber-ho \u00e9s parant atenci\u00f3 a si la crema del caf\u00e8 \u00e9s densa, d&#8217;uns 2 a\u00a03mmm\u00a0de gruix. Ha de quedar un color avellana i contorn marr\u00f3, amb estries fines m\u00e9s fosques, tamb\u00e9 anomenades <strong>\u2018tigrato\u2019<\/strong>.<\/p>\n<p>Una altra manera de veure si la crema del caf\u00e8 ha sortit b\u00e9 \u00e9s, una vegada fet l\u2019espresso, col\u00b7locar suaument una\u00a0<strong>culleradeta\u00a0de sucre<\/strong> damunt de la crema. Si el sucre desapareix r\u00e0pidament i descendeix fins al fons de la tassa, es considera un indici que la crema no \u00e9s prou densa i l\u2019espresso\u00a0no \u00e9s perfecte. Per contra, si <strong>la crema \u00e9s densa i espessa<\/strong>, el sucre reposar\u00e0 un moment abans d&#8217;enfonsar-se.<\/p>\n<p>Per a comprovar <strong>l&#8217;elasticitat de la crema<\/strong> tamb\u00e9 se la pot emp\u00e8nyer a un costat de la tassa amb l&#8217;ajuda d&#8217;una cullera des del centre de la crema. Una bona crema tancar\u00e0 el buit que deixa la cullera per a tornar a cobrir tota la superf\u00edcie r\u00e0pidament.<\/p>\n<p>Us recordem que per a obtenir la <strong>crema perfecta<\/strong> \u00e9s important seguir una s\u00e8rie de recomanacions a l&#8217;hora de fer un bon <strong>caf\u00e8\u00a0espresso<\/strong>:<\/p>\n<p>-Punt \u00f2ptim de m\u00f2lt del caf\u00e8.<br \/>\n-Premsatge en\u00e8rgic.<br \/>\n-Pressi\u00f3 de caldera de la cafetera:\u00a0max. 1 bar.<br \/>\n-Pressi\u00f3 de la bomba de la cafetera: 8-10 bar.<br \/>\n-Temperatura de l&#8217;aigua en el grup: 85-94 C.<br \/>\n-Durada de l\u2019erogaci\u00f3: 20-25 segons.<br \/>\n-Sortida del caf\u00e8 pel grup: la caiguda del caf\u00e8 ha de ser lenta, suau i sense interrupcions.<\/p>\n<p><strong>Esperem que us hagin servit aquests consells!<\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>A l&#8217;hora d&#8217;elaborar un bon caf\u00e8\u00a0espresso, \u00e9s imprescindible assegurar-se que la crema del caf\u00e8 ha sortit correctament. Per\u00f2, com ho podem saber? Per a assegurar-nos, hi ha alguns trucs que ens poden ajudar a desxifrar el seu resultat. Una forma senzilla de saber-ho \u00e9s parant atenci\u00f3 a si la crema del caf\u00e8 \u00e9s densa, d&#8217;uns&#8230;<\/p>\n","protected":false},"author":4,"featured_media":2871,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"image","meta":{"footnotes":""},"categories":[58,2,164],"tags":[197,556,817,551,591],"class_list":["post-2870","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-consejos","category-cafe","category-ritualers-2","tag-barista","tag-cafe-espresso","tag-como-hacer-un-espresso","tag-consejos","tag-crema-de-cafe","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/posts\/2870","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=2870"}],"version-history":[{"count":1,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/posts\/2870\/revisions"}],"predecessor-version":[{"id":2872,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/posts\/2870\/revisions\/2872"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/media\/2871"}],"wp:attachment":[{"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/media?parent=2870"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/categories?post=2870"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cafesaula.com\/blog\/ca\/wp-json\/wp\/v2\/tags?post=2870"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}