Crema Coffee

Crema is the characteristic golden-brown foam that forms on the surface of a correctly made espresso. It is a kind of “hallmark” of a quality drink and one of the main indicators by which baristas judge their work.

By its nature, crema is a stable colloidal foam: under high pressure in the coffee machine, the carbon dioxide contained in the freshly roasted bean combines with the coffee oils and fine particles, forming a dense, tender foam. The presence of a fine, thick, and stable crema testifies to several things at once: the bean is fresh (in old coffee the gas has already dissipated), and the grind, tamping, and extraction have been done correctly. Crema has a pleasant, slightly bitter taste and adds fullness and velvetiness to the drink. Its colour, thickness, and stability are the language in which the espresso “tells” the barista about its quality. So crema is not just a nice detail but an important indicator of the mastery of preparation.