C for the perfect crema

The good crema must not be missing

Coffee crema is a layer of microporous foam that forms on the surface of the coffee. Often seen as an indicator of coffee quality and freshness, it is an important factor in many types of coffee such as espresso, cappuccino and latte macchiato. In this article, we take a closer look at what coffee crema is, how it is created and how you can achieve it when making coffee.

Crema explanation

First of all, it is important to understand that coffee crema is not the same as milk foam. Coffee crema, on the other hand, is a fine layer of foam that forms on the surface of the coffee and consists of oil, protein and caffeine particles. The formation of crema in coffee depends on several factors, including the quality and roast level of the coffee, the amount and type of water, the pressure during preparation and the type of coffee machine. For coffee crema, the coffee must be finely ground so that the water flows quickly through the coffee grounds. The high pressure created during coffee preparation removes oils and proteins from the coffee grounds and forms a fine layer of coffee crema. 

Tips for better crema

 When brewing coffee, there are a few tips you should follow to get your perfect crema. One option is to use freshly ground coffee. Freshly ground coffee contains more aromas and oils, which are released during extraction and contribute to a better crema. The pressure during preparation also plays an important role. A high-pressure coffee machine can produce more crema than a low-pressure machine.