DavidoffCremaThe crema is the golden brown foam on top of a freshly brewed espresso. A perfect crema is the result of the right brewing method with enough pressure and temperature. It is formed by the dispersion of gases (air and carbon-dioxide) and the coffee’s oils. The espresso blend from Arabica beans is famous for its beautiful hazelnut brown crema with red nuances. If the sugar gradually sinks into the espresso and the crema remains, then the crema is perfect. Hardly any crema – beans ground too finely or coffee too old Crema looks too dark – brewing temperature too high, beans ground too finely Crema looks too bright – old beans, low brewing temperature, beans ground too coarsely Crema fades rapidly – water pressure too low, cup too cold or too hot |