Crema, the hallmark foam layer atop an espresso, is a topic of debate among coffee enthusiasts. For some, it’s an essential component that defines a good espresso, while others see it as a mere byproduct of extraction. To explore this contrast, I consulted three coffee experts to get their take on crema—what it is and what insights it can offer about the espresso beneath.
Understanding Crema: How It Forms and Why Pressure Matters
The golden layer atop a well-pulled espresso, is a product of the unique high-pressure extraction process. As explained in James Hoffmann’s The World Atlas of Coffee, water under pressure dissolves more carbon dioxide, a gas produced during the roasting of coffee beans. When the brewed liquid reaches normal atmospheric pressure, it releases this gas in the form of countless tiny bubbles, which get trapped in the coffee, creating the stable foam known as crema.
In The Craft & Science of Coffee, author Britta Folmer highlights the importance of pressure in forming. She notes that high pressure forces carbon dioxide from the coffee grounds into the liquid, which then slowly releases the gas while bringing solids to the surface, resulting in the dense, stable foam. Because of this, manual brewing methods like pour-over or batch brewing, which don’t rely on pressure, are unable to produce crema.
What Crema Reveals About Your Espresso
Crema offers valuable clues to baristas about their espresso, though it shouldn’t be the sole factor in assessing quality. According to Tim Sturk, Director of Coffee Education at Cherry Coffee Training and a World Barista Championship judge, can indicate freshness and proper extraction, reflecting a barista’s skill. He explains, “tells me the coffee is fresh and well-extracted, but you can’t truly judge the taste of the espresso based on the alone—you still need to taste it.”
Similarly, two-time Swedish Barista Champion Steven Moloney emphasizes that while may hint at freshness, it’s not necessarily linked to flavor. He notes, “You can roast a poor-quality coffee dark and produce a thick, rich, but the espresso can still taste bad. Crema may look appealing, but the key is focusing on balance in the cup.” Ultimately, while can be a useful visual indicator, taste remains the final measure of a great espresso.
How Customers Perceive Crema and Its Influence on Their Espresso Experience
Crema not only provides baristas with clues about espresso freshness, but it also shapes how customers perceive the quality of their coffee. A 2015 study conducted by Nespresso and the Nestlé Research Center explored how affects customer expectations and experiences. The findings revealed that crema creates an anticipation of higher quality and smoother, more premium coffee.
However, customer expectations of crema can sometimes clash with the reality of what they’re actually seeking. Cerianne Burry, Quality Supervisor at Trabocca, explains that when customers ask for a “strong” coffee, they’re often referring to bitterness or a full-bodied taste, not strength as understood in specialty coffee. She points out that a longer espresso shot, which may have a lighter crema, could actually have more caffeine or a higher extraction yield. Yet, this doesn’t always equate to a stronger flavor, as factors like grind size also play a crucial role.
Ultimately, understanding how crema influences customers’ expectations can help baristas better tailor their service. As Cerianne notes, knowing your customers’ preferences allows you to introduce them to new espresso experiences, even if the doesn’t match their preconceived notions. Each customer and company will approach this differently, but the key is finding the balance between expectation and flavor.
Stirring vs. Skimming: How to Handle Crema for the Best Espresso Experience
Crema, with its naturally bitter taste, often intensifies the espresso’s overall flavor. Three-time Greek Brewers Cup champion Stathis Koremtas notes that separating from the espresso results in a noticeably sweeter drink. This has sparked debate among coffee experts about whether to stir the into the espresso or skim it off entirely.
Cerianne Burry advocates for stirring, explaining that on its own can be quite bitter. She believes blending it with the espresso balances the flavors, ensuring you’re not left tasting just the crema. Tim Sturk agrees, noting that stirring mixes the dissolved solubles and enhances the espresso’s overall flavor profile, integrating the bitterness of crema with other key elements like acidity and sweetness. For Tim, bitterness is essential but must be harmonized with the espresso’s other flavors.
Not all experts share this view. Ever Meister, author of New York City Coffee: A Caffeinated History, suggests that skimming off the crema could reduce its ashy bitterness and improve the espresso’s texture. However, she acknowledges that doing so results in a lighter, sweeter cup—perhaps more suitable for those who prefer regular coffee over espresso.
Ultimately, the bitterness of crema plays a crucial role in balancing espresso. As Tim puts it, the goal is to find the perfect harmony between acidity, sweetness, and bitterness, making each sip a rich and rewarding experience. While bitterness is part of what we crave in espresso, it should never dominate, but instead complement the other flavors in the cup.
Mastering Crema Creation: How to Tailor the Perfect Crema for Every Espresso
Crema preferences vary widely, making it essential to understand how different factors influence its formation so you can craft the ideal espresso experience for your customers. Variables like timing, temperature, and coffee variety affect whether is thick or thin, dark or light, creamy or bubbly.
Honey-processed and natural coffees typically yield more due to their higher concentrations of lipids, fats, and sugars. In contrast, washed coffees tend to produce less . Additionally, Robusta beans are known for creating more , though it’s often less aromatic and compact compared to Arabica beans.
Espresso extraction also plays a key role in crema formation. Higher temperatures and pressure lead to increased extraction, while lower settings decrease it. Light, thin that quickly dissipates may indicate under-extraction, which can result from coarsely ground coffee or insufficient coffee in the basket. Other possible culprits include low machine pressure, stale coffee, or water that’s too cold.
On the flip side, dark, bubbly can signal over-extraction, often caused by overly fine grounds, using too much coffee, or tamping too hard. Excessively hot water can also contribute to this issue.
For espresso lovers, crema is an integral part of the experience, whether preferred thick or light. Understanding how forms and what influences its texture and appearance allows baristas to fine-tune their extraction process, delivering the perfect espresso for every customer’s taste.
