What is crema in coffee

What is crema in your coffee?

Despite the name, crema is not a cream, but a foam on coffee. Crema is a froth on top of espresso and it’s created by CO2 bubbles. During brewing the coffee grounds under pressure, water becomes saturated with CO2 from the coffee. CO2 dissolves in water and when there’s more CO2 than the water can hold, the CO2 comes out to the surface as bubbles, which create the foam called crema. 

How do you get crema?

There are several factors which influence how much crema you get on your coffee and whether you get a dark or light-coloured foam. The crema in your espresso depends on: the roasting process; the pressure and temperature of water during the brewing; whether you use robusta or arabica coffee; the content of oils in coffee and whether you use freshly roasted beans. 

What influences the crema on espresso

How does the roast type change crema? 

The first stage when crema is made, is the roasting process. It is created thanks to the CO2 produced during the roasting inside the coffee beans. The darker the roast, the more CO2 in the beans – this gives a darker foam. A lighter roast will give you a light-coloured foam. 

How does brewing influence the amount of crema

The next stage of creating the froth on coffee is brewing the grounds under pressure. The higher the water pressure, the more CO2 dissolves in the water and the more froth you get. As mentioned before, the CO2 bubbles come up to the surface when the water is oversaturated and cannot hold any more of them. 

Water temperature

Another thing which plays a role in creating crema on coffee is the temperature of water used for brewing. When the water temperature is lower, you will get less crema.

Fresh vs old coffee and crema

Apart from the water pressure and temperature, if you use old coffee you will get less froth. For the best results, use freshly roasted and freshly ground coffee. 

How does the amount of oils in coffee change crema?

The more oils in the coffee, the less foam you will get in the liquid. 

Arabica or robusta for crema

Robusta gives more crema than arabica. The reason for that is that robusta beans absorb more CO2 during the roasting, even up to twice more than arabica. 

Is crema in coffee desirable?

Is crema a sign of a good espresso? It’s a frequently asked question. Generally, crema means that espresso has been brewed well and most coffee drinkers consider it a sign of quality. 

How does crema taste?

Crema has a bitter taste. Some people like it, some don’t. 

Does crema improve the taste of coffee?

There isn’t a significant difference between a coffee with and without crema. Coffee with crema has slightly more aroma, bitterness and more of a roasted note to it. 

Should you scrape the crema off your coffee?

It depends on what you enjoy. If you scoop the crema off, you will reduce bitterness but also aromas in your coffee. Some coffee drinkers actually do the opposite and stir their espresso for a more even texture and aromatic drink. 

What’s your take on crema in your coffee? Do you like it or do  you get rid of it?