Crema from a Stove Top?

That's like asking can I get real Turkey stuffing from Stove Top without actually using a turkey. You can simulate the taste and you'll be satisfied, but I don't think it's actually going to happen. Crema appears after the oils and complex flavours from the espresso grind are extracted during the process of making a shot of espresso. It is a lovely golden brown foam that sits on the top of the shot. Some roasters brag that their crema can last for up to 17 minutes!

A friend of mine recently asked me if she could get crema through her stove top. I don't think so. There are some things that can maybe get that tiny hint of crema, but the effort doesn't seem like it is worth it when I look back at all of the suggestions:

1. As someone put it, scare the bean. Start with everything super hot (except the bean. Keep that at room temperature). Have the stove top expresso apparatus hot, the element hot, and use piping hot water.

2. Practically use turkish grounds. The tightly packed grounds will help more air pressure as the water vapour works its way through the grounds.

3. Using a expresso stove top that has no collecting reservoir, but a spout where you can watch the expresso come out. This is more for pulling the shot away from the nozzle when you see that the espresso coming out has lightened in colour to a beige or white. When you see this come out, it means that you are extracting the from the dregs of the grind, and when added to your shot makes the shot more bitter or tasteless. Bleckh!

4. If you can, buy a stove top expresso maker that has a control valve for when the water pressure is ready. I am not even sure if this is on the market. If it isn't someone needs to get on that.

I think she needed to throw out her stove top. Who are we kidding? When you want the crema at home, you are ready for a real espresso machine.