Espresso what is crema

Crema helps give espresso a fuller flavor and longer aftertaste than drip coffee. Baristas will have different opinions about what they consider to be the perfect crema. The goal is to pull a shot of espresso with a crema that is not too thick, nor too thin, and one that lingers for about two minutes.

Troubleshooting crema can become complicated, but there are a few things to keep in mind:. You may not be in complete control over your espresso's crema. Beyond perfecting the technique of pulling a shot, crema can be affected by a few additional factors:. While it can seem that a good crema is the definition of a perfect cup of espresso, it is not as critical as some make it out to be.

It does add to an espresso's flavor and is desired. Yet, in reality, it is absolutely possible to have a great tasting cup of espresso without the perfect crema. Espresso is about the taste. If you enjoy your cup, that's really all that matters. Don't get the crema blues or think that you somehow failed at your attempts to pull a good shot.

Remember, the beans, roast, and machine play a big role and one or all of those may not sway things in your favor. In a Serious Eats article from , Erin Meister wrote, "True, taken on its own the crema is a dry, ashy, overpoweringly bitter substance that would be unpleasant to drink terribly much of. So skimming it off a shot of espresso achieves a few things, in theory. Not only does it eliminate some of the ashy bitterness, but it also eliminates some of the mouth-coating foam and cleans up the texture on the drinker's tongue.

They tasted like two separate beverages with remarkably different flavor profiles. The range of flavor in the espresso without crema was fuller and spoke more specifically to this particular bean, which was earthy, fruity, and slightly savory. It makes it a lot more bitter. As Robertsen pointed out, crema is packed with C02, which lends an extra bitterness, so the result of a scraped espresso or mixing it in is a more delicate, balanced flavor that does more justice to the beans.

It is more about working with the coffee you get. As a competitor, I prefer to look for coffees that have a really good structure and a thick texture that will hold up well when brewed as espresso.

The lighter, more delicate coffees tend to be harder to work with as espresso. When I train baristas, and personally, I work through a process: I first decide on the dose, then test out different volumes of espresso, and then finally make final adjustments with the grind size.

I am always looking for 1 balance, 2 texture and 3 good and transparent flavours, in that order. Steven : Nope! Roast level and freshness will impact how the coffee extracts and tastes. For example, you can roast a bad coffee to a dark roast degree and get a beautiful, thick, dense crema - and the espresso will still taste bad. Notice how the different tastes work together.

What does it feel like in your mouth could you compare it to cream, skim milk, buttery sauce or dry black tea? Are there any obvious flavours that jump out at you?