One sign of really good fresh well-roasted coffee beans is foam. When you pour hot water into the French press, it foams, often forming a head up to 2" high. And when you use an espresso machine, you get a nice foam called "crema".
However, if you pour hot water into a teapot and see foam, that's a sign of terrible tea and you should throw it out.
Questions: what chemical reaction is taking place in each of the two cases (coffee and tea), and why does coffee get less foamy when it gets older whereas old tea gets more foamy?
A partial answer to start...
Crema isn't just foamy coffee. When you make espresso, hot water is forced through the grounds at high pressure, which extracts normally insoluble oils from the grounds and creates an emulsion of oil droplets and strong coffee.
Offhand, I can't find anything that explains why older beans don't produce as good a crema as fresh, it seems to be one of those things that "everyone knows."
I buy organic, loose green tea from a co-op and found that it's sourced from China. I've never had tea foam before and am concerned that the tea has some kind of chemical on it. The foam tastes very bitter. It made me throw the tea out. I know that the FDA only checks randomly at the port so I'm leary of what's making it foam. Many years of tea making and this is a first. Does anyone have any experience or answers for this? Thank you!
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like to derive a scientific method to have nice and foamy mousse all the times, independently from when I use egg whites or cream. Most of the times I use the "egg white" I manage to get a decently firm foamy mousse. Some people use salt to get it to become nice and foamy. Other people suggest is not needed. I noticed that when I whisk it and there are drops of water it doesn't foam. When I use cream I don't manage to get it foamy. How can I do this? Any tips? Any help suggestion is greatly appreciated.
This was my first attempt at making a foam using soy lecithin. I used 3 garlic cloves, 2/3 cup water, 2/3 cup milk. Then i used an immersion blender. I got a bit of foam on top but there wasnt a lot of it. It felt like a waste of a lot of milk. How much foam should I be expecting? For now, I put the foamy mixture in the fridge, is there a way to salvage and get more foam?
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How can I get the coffee taste out of the plastic in my tea brewer. Its all plastic. Will bleach ruin it?
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