What is coffee Crema ?

What is coffee crema?

If you’ve ever ordered an espresso, you may have noticed the layer of golden-brown foam floating on top. That foam is called crema, and it’s often considered a signature of a well-pulled espresso. Many people see crema as a sign of quality, but it actually has a deeper meaning and origin.

How is crema formed?

Crema is created when hot water under high pressure (around 9 bars) passes through finely ground coffee in an espresso machine.This heat and pressure force carbon dioxide (CO₂)—trapped in the beans during roasting—to dissolve and mix with coffee oils. When the espresso flows into the cup, these elements form tiny bubbles that rise to the surface as crema.

Color and texture of crema

• Light golden color: Often associated with Arabica beans; tends to indicate smoother, more aromatic flavors

• Darker brown color: Common with Robusta or dark roasts; may suggest a stronger, more bitter taste

• Thick, dense crema: Usually a sign of fresh beans and proper extraction

• Thin or quickly disappearing crema: May result from stale beans, grind size that’s too coarse, or poor extraction

Does crema really indicate coffee quality?

Crema can reveal some things—like bean freshness or machine pressure—but it doesn’t guarantee great taste.

For example, dark roasts or Robusta-heavy blends often produce very thick crema but may taste overly bitter. Meanwhile, a smooth, aromatic medium-roast Arabica may produce a thinner crema but taste far more balanced.

The most important factors are still the flavor, aroma, and balance in the cup, not just the crema.

Tips for achieving beautiful crema

• Use fresh coffee beans (ideally within 3–4 weeks after roasting)

• Grind coffee fine enough for espresso

• Use proper machine pressure (about 9 bars)

• Maintain correct water temperature (90–96°C)

• Use quality grinders and espresso machines

Pros and cons of crema

Benefits

• Traps aroma: Crema holds volatile aromatic compounds, enhancing fragrance

• Adds mouthfeel: Contributes to body and a fuller texture

• Indicates freshness: Often reflects fresh beans and proper technique

Drawbacks

• Bitterness: Crema naturally tastes slightly bitter; too much dark crema can make espresso taste harsher

• Can be misleading: Some low-quality coffees can be engineered to produce thick crema, giving a false impression of quality

Next time you sip an espresso, take a moment to look at the golden “crown” on top. It’s a visual sign of the extraction process and the freshness of the coffee.

Summary

Crema is the golden-brown foam created during high-pressure espresso extraction, made from gases and coffee oils. While it doesn’t guarantee the best flavor, it’s a distinctive and charming feature of espresso—and often the first impression of what’s in the cup.