What does the crema say about your espresso?

There's a lot of talk about it, and there are also many myths about... The crema layer of your coffee.

And I'm specifically talking about the crema on your espresso. First of all, an espresso with a good crema layer is generally considered more visually appealing.

In this blog I will discuss whether this is correct and whether it actually says anything about the quality of the coffee.

You read a lot on the internet about the crema layer of an espresso, and I personally think that this is because there are actually many causes for a thick, thin, firm, dark, light (etc.) crema.

Fresh coffee beans

It is often the case, but I emphasize that it is not exclusively the case , that fresh coffee beans provide a good crema layer.

This is partly because fresh coffee still contains a lot of CO2. This is why coffee always needs to rest for seven days after roasting before drinking. This CO2 creates many small air bubbles.

This creates a thicker and firmer crema. Coffee always tastes best within 6-8 weeks of roasting, so always check the roast date on your bag of coffee beans to ensure you've addressed this aspect!

On the other hand, you don't want coffee that's too fresh. You might end up with a very thick crema, but it won't be very tasty.

Type of coffee beans

The type of coffee bean also plays a role. I'm not a fan of Robusta coffee beans myself, but using Robusta beans in your espresso blend will give you a thicker crema.

This could be related to the lower percentage of oil in Robusta coffee beans as opposed to Arabica coffee beans .

A higher oil percentage would make the crema less stable... Besides Arabica and Robusta, there are two other types of coffee beans . Unfortunately, I haven't made espresso with them yet. Hopefully, more to come ;-)

What is an espresso

An espresso is a concentrated coffee brewed in about thirty seconds. Hot water is forced through a puck filled with finely ground coffee under high pressure (9 bar).

Also read: What is espresso?

Brewing the perfect espresso (SCA)

It's also important to consider the role of brewing. Making a perfect espresso isn't rocket science, but it's also not entirely straightforward.

I have completed my SCA Barista Skills Foundation and Barista Skills Intermediate courses, and a lot of attention is paid to the perfect espresso.

This includes the only perfect grind size for that specific coffee bean, the only perfect ratio (the recipe), the only perfect flow time, perfect tamping, etc.

Only then will you achieve a beautiful crema layer (provided the other conditions are also met). Otherwise, the crema layer will be too white, too dark, or too thin.

Read my step-by-step plan for the perfect espresso with a semi-automatic machine here.

Latte art

Perhaps not relevant in all coffee situations, but for latte art you definitely need a good crema layer!

Latte art is created by the contrast between the color of the milk and the color of the crema layer.

The frothed milk stays in place thanks to the firmness of the crema layer in the espresso. So, you definitely need the crema layer here!

Peripheral matters

Besides that, there are probably 100,000 other peripheral factors that have an impact. Think of a nicely preheated cup, which is always important, and a clean cup.

This is like a clean (and slightly wet) beer glass for the connoisseurs...

Does it matter?

This is a good question too! If you look at it as a complete picture, i.e., is the espresso perfectly brewed, so that both the flavor and crema are perfectly expressed, and is the coffee fresh? Then the answer is definitely yes!

But... I understand that a crema layer seems like a standard part of the perfect espresso, but don't be fooled.

Sometimes it just doesn't quite come out right, and your coffee can still be delicious. It's normal for the crema to settle a bit 1-2 minutes after brewing, but your coffee probably isn't drinkable yet ;-)

Additionally, a crema layer is often bitter, and in my opinion, that's not the most enjoyable part of your coffee experience. But hey, tastes differ!

What's your experience with crema on espresso? Do you have any other top tips?