I was wondering if crema from a moka pot was real crema or was it "False".
Seems that it won't ever get to espresso status crema but seems that it is truly real and not just a figment of my imagination.
Nice article. Thanks for posting. I find the trend of scientific gastronomy to be very interesting. I don't think it can replace cooking or brewing by feel but it is a great compliment. I like the fact unlike many who write from this perspective he doesn't forget that the flavor/consumption experience is the most important. Particularly in molecular gastronomy the technique can be more important than the outcome. [Reply]