Olympia Cremina Espresso Shot Cafe Doma Vito's

the trick is to have half robusta and and half arabica.

Darn it dude. I get as much crema as you with a 100 percent arabica blend but it dissipates pretty fast. After 1 minute there's about a quarter of an inch left. What's your trick man?

fresh roast robusta.......looks good, taste bad

ma sparati pure un mongoloide è capace a farlo

your shot is beautiful

This is my favorite espresso blend. It is all central and South American--no robusta. It is very sweet, chocolaty with cherry midtones. On pulls 25-27 seconds it expresses as caramel, hazelnut and chocolate, and longer 30-32 second pulls syrupy sweet darker chocolate and deep cherry. It has a thick body and a velvety smooth texture. The coffee in this shot is 7 days from roast.

christ, how's the blend for taste?

I'd assume bigtime malabar or robusta but I mean, it's really hanging in there... how many days from roast?

??? I am guessing that the paint drying remark has to do with the amount of time spent on the shot just sitting there? There "is" a point to it. It is to demonstrate how persistent the crema holds up with this espresso blend. You will not find many shots with crema that will last this long before dissipating. As you can see there was still plenty of crema left even by the end of the video.

....ok, now back to our regularly scheduled video...Paint drying on a humid day.