04 Jun Crema – what is it and what does it say about your Espresso?

If you’ve ever ordered or brewed an espresso and noticed that golden, foamy layer on top, you’ve seen crema in action. Crema is that rich, caramel-colored froth that sits on the surface of a freshly pulled shot. It’s often seen as a sign of a well-made espresso, adding both visual appeal and a burst of aroma. Think of it as the “crown” of the espresso – created when hot water emulsifies the coffee’s natural oils under pressure, trapping tiny bubbles of carbon dioxide. While it doesn’t make or break the flavour entirely, a nice layer of crema can give your espresso a smooth, velvety start.

Not all crema is created equal, though. The freshness of the beans, the grind size, and especially the type of coffee – like Robusta or Arabica – all play a role. Robusta beans, for example, tend to produce more crema due to their higher caffeine and oil content. But more doesn’t always mean better – it’s also about balance and taste. At the end of the day, crema adds to the espresso experience, offering a hint of the richness to come in that first sip.