When evaluating espresso, some believe that more crema indicates higher bean quality. But is this truly the case? What exactly is crema, and what does it signify about coffee? Can we determine a properly extracted espresso solely from its crema? And how should one consume crema?

What is Crema?

Crema is seen by some as a mark of a good espresso, the foundation of Italian espresso. Others, however, consider it an unimportant byproduct of the extraction process.

So, how is crema formed?

James Hoffmann, in “The World Atlas of Coffee,” explains that under pressure, water dissolves more carbon dioxide (CO2) derived from coffee roasting. When the brewed liquid returns to normal atmospheric pressure in the cup, these gases can’t remain dissolved, forming countless tiny bubbles—a stable foam.

Britta Folmer, author of “The Craft & Science of Coffee,” emphasizes that pressure is crucial for crema formation. Pressure pushes CO2 from ground coffee into the water, gradually releasing it, creating a dense and stable oily layer atop the coffee.

Note: Pour-over methods can’t create crema due to the necessary pressure.

Perspectives on Crema:

From a Barista’s View:

Crema signifies freshness but doesn’t entirely reveal the flavor profile of the beans. Tasting is essential.

Steven Moloney, two-time Swedish Barista Champion, clarifies that crema doesn’t directly correlate with well-extracted Italian espresso. Even poorly roasted beans can yield beautiful, dense crema, but the taste might suffer.

From a Consumer’s View:

In a 2015 study by Nespresso, consumers expected better quality from espresso with visually appealing crema. It heightened their anticipation for a smoother and better-tasting coffee experience.

When consumers say:

"I want a strong cup of coffee."

Consumers want: coffee that tastes bitter or is fully bodied.

The barista thinks: a coffee with a higher extraction strength.

What Does Crema Indicate?

Quick Q&A:

Does longer extraction mean more crema?
No! Longer extraction makes crema lighter in color.

Does longer extraction mean higher coffee concentration?
Yes! Caffeine levels increase too.

Can highly extracted espresso taste light?
Yes! High extraction doesn’t necessarily mean intense flavor.

Does coarser grinding result in lower coffee concentration?
Yes!

Is crema’s taste profile different from espresso’s?
Yes! Experiment with various extraction profiles.

Is Crema Bitter or Sweet?

Usually perceived as more bitter than espresso, some experts argue that separate consumption reveals crema’s sweetness.

Tips for Consumption:

Skimming: Removing some crema reduces ashy bitterness, offering a cleaner taste and a sweeter espresso.

Stirring: Stirring crema into espresso blends their flavors, offering a balanced taste.

Balance in extraction varies—some brands aim for a balance of acidity, sweetness, and bitterness.

Tips: Controlling Crema in Italian Extraction

Understanding variables (timing, temperature, coffee variety) and their effect on crema:

Identifying crema: Coarser or thinner texture, darker or lighter color, creamier or bubblier appearance.

Takeaways:

• Honey and natural processed beans form more crema than washed ones.
• Robusta beans create more crema but have a weaker aroma than Arabica.
• High temperature and pressure increase extraction, while low temperature and pressure decrease it.
• Over or under extraction can affect crema quality. Adjust grind, coffee amount, and tamper pressure accordingly.