QUESTION: I just learned about the crema on top of espresso shots. Should I stir the crema into my coffee? — Nelson L.
ANSWER: Crema is the bubbly, rust-colored foam-like substance on top of espresso shots. Some people like to stir crema into their coffee to avoid tasting it on its own.
So what is crema anyway?? Lets take a closer look. Crema is primarily found on top of a freshly pulled shot of espresso. It is formed by tiny bubbles of carbon dioxide released during the brewing process. Good espresso is brewed under high pressure and this causes the coffee bean oils to emulsify in the hot water, producing espresso crema. The perfect crema is produced by using quality beans coupled with proper brewing.
The type of beans used to make espresso coffee will in part determine if you have more or less crema. Coffee drinkers who enjoy rich crema will find that Robusta coffee beans produce a thick crema, which is why they are preferred for the perfect espresso. In addition to the type of bean used, the roasting process will affect the amount of crema. Light roast beans will produce more crema than dark roast beans.
Coffee aficionados know the best way to get the right amount of crema on a good shot of espresso is with a lever-operated espresso machine. With this, a good barista can control the brewing process in order to achieve better crema.
By itself, crema has a dry, ashy bitterness. However, the flavors that can be undesirable on their own do a lot toward your cup of coffee having the best possible taste. The crema is part of the nuanced, balanced flavor espresso drinkers love. So if the taste of crema sitting on top of your coffee bothers you, you can give it a little stir. There is no right way to drink shots of espresso; with or without crema, it’s all about your personal preference.
Crema is full of flavorful oils from your coffee beans. For one thing, a cup of coffee with crema included will have a longer aftertaste than a coffee drink that doesn’t have crema. Crema also helps give your espresso a rich, velvety mouthfeel.
Some people remove the crema from their cup completely by skimming it off. If you’re looking for less foam in general and a cleaner taste from your coffee, you may wish to try it with the crema skimmed instead of stirred in.
But because crema gives coffee that pungent, slightly burning flavor that’s part of its overall profile, we recommend you either leave the crema on top of the drink or give it a quick stir. But you may want to wait for just three minutes.
In the first three minutes after your espresso shot is pulled, the crema helps move aromatic components up out of the cup where your nose can enjoy them. After three minutes, it forms a layer on top of the coffee that helps the remaining aromatics to stay where they are. By stirring in or skimming off the crema, you miss out on the aromatics you’d get with that layer in place.
Learn More About Coffee Crema