{"id":3560,"date":"2026-04-27T14:57:56","date_gmt":"2026-04-27T14:57:56","guid":{"rendered":"https:\/\/altrobakesale.com\/?p=3560"},"modified":"2026-04-27T14:57:56","modified_gmt":"2026-04-27T14:57:56","slug":"sains-di-balik-espresso-crema-formation","status":"publish","type":"post","link":"https:\/\/altrobakesale.com\/index.php\/2026\/04\/27\/sains-di-balik-espresso-crema-formation\/","title":{"rendered":"Sains di Balik Espresso Crema Formation"},"content":{"rendered":"<h3 data-section-id=\"gy18c7\" data-start=\"3838\" data-end=\"3892\"><span role=\"text\"><strong data-start=\"3842\" data-end=\"3890\"> Sains di Balik Espresso Crema Formation<\/strong><\/span><\/h3>\n<p data-start=\"3893\" data-end=\"4583\">Crema adalah lapisan busa keemasan di atas espresso yang terbentuk dari emulsi minyak kopi, gas CO2, dan air bertekanan tinggi. Crema dianggap sebagai indikator kualitas espresso, meskipun tidak selalu menentukan rasa secara langsung. Tekanan mesin espresso berperan penting dalam membentuk crema yang stabil. Biji kopi yang baru disangrai cenderung menghasilkan crema lebih tebal karena masih mengandung gas CO2. Namun, crema yang terlalu tebal tidak selalu berarti espresso berkualitas tinggi. Struktur crema sangat dipengaruhi oleh ukuran gilingan, suhu air, dan tekanan ekstraksi. Ilmu ini menunjukkan bahwa espresso adalah hasil interaksi kompleks antara fisika tekanan dan kimia kopi.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sains di Balik Espresso Crema Formation Crema adalah lapisan busa keemasan di atas espresso yang terbentuk dari emulsi minyak kopi, gas CO2, dan air bertekanan tinggi. Crema dianggap sebagai indikator kualitas espresso, meskipun tidak selalu menentukan rasa secara langsung. Tekanan mesin espresso berperan penting dalam membentuk crema yang stabil. Biji kopi yang baru disangrai cenderung [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3560","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/posts\/3560","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/comments?post=3560"}],"version-history":[{"count":1,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/posts\/3560\/revisions"}],"predecessor-version":[{"id":3561,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/posts\/3560\/revisions\/3561"}],"wp:attachment":[{"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/media?parent=3560"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/categories?post=3560"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/tags?post=3560"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}