Many people are unaware that the primary ingredient that makes an espresso is a single layer of crema. Crema is the result of water being under so much pressure that it dissolves a higher layer of carbon dioxide. When the brewed coffee reaches a more typical amount of pressure, tiny bubbles end up forming, appearing as a layer of foam. Customers often hold crema to a high standard as it is a prime indicator that the coffee is freshly roasted.
Key Takeaways:
- Crema is controversial amongst fans of espresso, some of whom consider it essential and others of whom find it annoying.
- Crema is a foam of coffee mixed with carbon dioxide that is on the top of espresso.
- Customers have learned to expect crema on their coffee drinks.
“Because a high-pressure brewing method such as espresso machine extraction is critical for crema formation, manual brewing methods such as pour over or batch brewing won’t be able to produce crema.”
Read more: https://perfectdailygrind.com/2020/04/crema-how-its-formed-what-it-tells-us-how-to-learn-from-it/