Crema and the Perfect Espresso
Posted on November 29, 2008 - Filed Under Uncategorized | 1 Comment
How to produce the perfect espresso crema with your espresso machine.
In a good espresso – the crema is the key. All espresso machines use similar methods to extract the delicious coffee oils into the final beverage, but it is the quality of the crema that reveals all.
It is the quality and formation of the ‘crema’ that reflects the quality of the espresso beverage. A good crema undoubtably means a good espresso.
The ‘crema’ traps and holds the finest coffee oils and aromas that in other brewing processes are lost to the atmosphere. The crema should form as a thick, golden-brown, marbled foam across the whole surface of the espresso cup and cling to the sides.
