Crema

Crema is the golden, velvety layer that forms on top of a freshly pulled espresso shot. It’s created when carbon dioxide in the coffee grounds emulsifies oils during high-pressure extraction.

To many coffee lovers, crema is the visual signature of quality… that caramel-colored swirl marking a well-pulled espresso.

But appearances can be deceiving. Thick crema doesn’t always mean great flavor. It’s affected by bean type, roast level, grind consistency, and freshness.

Arabica beans often create lighter, more delicate crema, while Robusta beans produce thicker, darker layers.

In short, Crema is the foam of flavor, not a guarantee of perfection.

Related terms: Espresso, Extraction, Arabica, Robusta.