If there isn’t a layer of golden-brown froth on top, the espresso isn’t really an espresso. But did you know that this layer of foam has a name? specially crema. We’ll fill you in on everything.

The history of crema

Italians are the original source of the word crema. The inventor of the espresso machine known as “Achille Gaggia” created it with a much higher pressure than other models. On top, this produces an odd foam. He advertised his equipment with the promise of a “Natural cream coffee” in order to transform this into a plus. That Italian term eventually developed into an English term to describe the foam on an espresso.


The foamy layer that covers your espresso is referred to as crema. It not only looks delicious, but it also conveys a message about the espresso that is in front of you. If the coffee is good quality, you can tell from the foam layer. The hue and layer thickness are things you can examine. How long the foam layer is visible also matters.

During the roasting process, crema is already being created. CO2 is produced when coffee beans are roasted. When you crush freshly roasted coffee beans, the CO2 will still be present. When you brew the coffee, the extra CO2 will dissolve in the coffee, releasing the pressure. It resembles a soft drink in certain ways. The layer of foam had already developed at that point. Compared to soft drinks, the layer in espresso is considerably finer, but the idea is the same.

The quality of your espresso

But what specific information can you glean from these points? A quick-dissolving thin layer of crema is not a good indicator. It can be because the coffee is stale or the beans were ground too finely. Additionally, a light-colored crema is not a good sign. Your espresso most likely has a delicate flavor. This is frequently the cause of too little coffee or too cold water. The water was probably too hot if the layer was too black. The finely ground beans can possibly be at blame. This is also not good.

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