Header
Basket dropdown
What is Coffee Crema?
Despite appearing to be very bitter and strong,
espresso surprisingly carries a smooth taste as well.
This is due to the foam that forms on top of the espresso,
called 'crema'.
Having more crema supposedly makes coffee taste better,
but is it true?
Let's find out about coffee crema with Nespresso Professional.
What is Coffee Crema?
It means 'Cream' in Italian
Crema, which means 'cream' in Italian,
refers to the fine foam with a brown hue that forms
on top of espresso. It is said that fresher espresso
tends to produce a richer crema.
The reason is that espresso extracted from older beans
tends to have less or no crema.
Typically, a crema thickness of 3-4mm and lasting for
more than 3-4 minutes is considered of excellent quality.
커피 크레마의 성분
Crema, the determining factor of espresso taste
Coffee crema is formed when the fat and soluble components
of the coffee blend during espresso extraction.
Although it may seem like simple foam, it's actually a complex
mixture of the bean's fat, protein, and carbohydrates.
Particularly rich in fat, it floats above water, forming
the 'crema' we know.
The reason espresso is smooth and sweet is also because of
the fat content of the crema contains coffee flavour
compounds. Therefore, the crema is often considered
the key factor determining the taste of espresso.
Characteristics of Coffee Crema
You can experience a rich coffee flavour.
Coffee crema acts as an insulating layer on
top of the espresso, preventing it from cooling too quickly.
At the same time, it enhances the natural aroma of
the coffee beans, allowing for a stronger and richer flavour.
While coffee crema is considered the hallmark of
a good espresso, having a lot of crema doesn't necessarily
guarantee a quality coffee.
Recent research suggests that the appearance, thickness,
and colour of the crema may not directly correlate with
the taste of coffee. This is because the formation of crema
is influenced by various factors such as the type of beans,
degree of roasting, the grind and tamp, water temperature
and pressure, and extraction time.
However, if there isn't a lot of crema formation or
not present at all, it's usually an indication of old beans,
making it one of the methods in evaluating espresso.
Typically, a crema thickness of around 3-4mm for an extract
of 30ml is considered ideal for a flavourful espresso.
How to Drink Coffee Crema
Drink it to your preference
Because crema is the foam that forms on top of espresso,
it's common to enjoy it with sugar. Adding a spoonful of
sugar or to taste and mixing it in completely can help
neutralize the bitterness of the espresso,
making it smoother to enjoy.
Alternatively, some prefer to wait for the sugar to sink and
then scoop both the crema and coffee together with a spoon.
The highlight of this method is the combination of
lingering sugar with coffee,
allowing for a true definition of 'bittersweet' flavour.
Another approach is to skim off the crema on the side,
and this is because crema itself can have a bitter taste.
Removing the crema allows you to fully appreciate
the espresso without any bitterness.
Whether you mix, sip by layers, or skim off the crema,
try each method or choose the one that appeals to you
the most and enjoy it to your preference.
Factors that Influence Coffee Crema
Differs by the roasting level and bean variety
The colour, thickness, and taste of coffee crema
can vary depending on several factors.
Roasting Level
Medium roast coffee tends to produce a golden crema,
while dark roast coffee has a slightly red hue.
As coffee beans are roasted longer, the crema tends to
become thinner and the colour more opaque.
This is the reason why coffee with crema is often referred
to as 'fresh'.
Bean Variety
Arabica beans typically result in less crema,
which appears as a light golden colour, while Robusta beans
produce more crema with a darker golden colour.
This is the reason why we cannot judge the quality of coffee
solely on the amount of crema formed.
Robusta beans are more common in the coffee market,
and Arabica beans are considered of a higher quality.
However, since a higher concentration of Robusta beans
create more crema, the quantity of crema should not be
an indicating factor of quality.
Nespresso capsules are designed to preserve
the unique aroma and characteristics of coffee
for up to 15 months.
Vertuo Line in particular uses the 'Centrifusion' method,
which applies high pressure to create a rich coffee crema.
Experience the rich crema of Vertuo coffee,
which enhances both the natural flavour of the beans
and the smoothness of coffee.
