Crema – The caramel coloured foam that appears on top of a shot of espresso during the brewing period. It soon dissipates after brewing. If your Crema is gone then you waited too long…or you received a bad shot! The crema makes a ‘cap’ which helps retain the aromatics and flavours of the espresso within the cup – the presence of crema indicates an acceptable brew…. Crema is due to colloids and lipids forced out into an emulsion under the pressure of a espresso machine.
If you run a coffee shop, always remember that it is the quality and taste of coffee that bring customers, again and again, asking for