It steams, gurgles, and flows – the perfect espresso makes its way through the portafilter. A rich crema crowns the espresso, completing the experience. It's the finishing touch, showcasing the craftsmanship and science behind espresso preparation. This time in our portafilter guide, we'll explore how crema is formed and why it's so crucial to every coffee lover's enjoyment. Happy reading!
The formation of the crema
During espresso extraction, a complex process takes place that results in the crema. The high pressure in the portafilter, which forces hot water through finely ground coffee , dissolves oils, sugars, and tiny coffee particles. During the roasting process, carbon dioxide was trapped in the coffee beans; this mixes with the particles and merges to form a velvety crema. Carbon dioxide is the driving force, causing the crema to rise and form on the surface of the espresso. The perfect crema should be microporous, golden, and thick—a true balancing act. It is the result of correct preparation and fresh, high-quality coffee.
Influence of roast level on crema
As with most coffee experiences, the roast level has a direct influence on the crema. Lighter roasted espressos have a thicker crema than dark roasts. This is because some of the carbon dioxide escapes during longer roasting processes.
Why is the crema so important?
More than just a matter of appearance – the crema significantly contributes to the taste experience! It seals in the coffee's aromatic compounds, resulting in a more intense flavor. It indicates freshness and is a sign of proper preparation. At the same time, it acts as an insulating layer, preserving the espresso's temperature and aromas for longer. Even the aroma of the crema can reveal initial nuances and aromas of the coffee variety used. The nose plays a crucial role in the taste experience – without it, you would taste almost nothing. Try it out and hold your nose while you savor your favorite espresso!
4 tips for the perfect crema
For all baristas and coffee lovers, creating the perfect crema on their espresso is a matter of the heart. Here are 4 helpful tips on how you can easily achieve it at home:
-
Freshness is the deciding factor:
Freshly roasted coffee contains the essential carbon dioxide needed for a rich crema. However, make sure the coffee isn't too fresh; after roasting, it needs a short time to degas – otherwise, the crema will be excessive! Insufficient crema can indicate stale or over-roasted coffee.
- Adjust grind size and water quantity:
Too little water or coffee ground too finely can lead to over-extraction, resulting in a bitter-tasting crema. Therefore, pay attention to the optimal ratio.
- Check water quality and temperature:
You can find out about your water hardness from your local water supplier – ideally, you should have soft, low-lime water. The water temperature should remain constant between 90 and 96°C – depending on the type of coffee and your personal preference.
- Service your machine:
Impurities, limescale deposits, or any kind of malfunction can impair your crema. Therefore, check your machine regularly and have it serviced by professionals! A well-maintained machine can be your faithful companion for decades, so it's really worth taking good care of it!
Conclusion:
The crema is a fascinating blend of science and sensory experience. It completes the espresso experience and showcases true skill with the portafilter machine. It testifies to attention and care in its preparation and should never be missing from an espresso. Its importance is further emphasized when combined with milk, because without it, there would be no beautiful latte art. It is the canvas for every barista!
Thank you for reading and see you next time!
Your SIMON&BEARNS Team
Part 5 of our portafilter guide: The crema - How is it formed and why is it so important?
It steams, gurgles, and flows – the perfect espresso makes its way through the portafilter. A rich crema crowns the espresso, completing the experience. It's the finishing touch, showcasing the craftsmanship and science behind espresso preparation. This time in our portafilter guide, we'll explore how crema is formed and why it's so crucial to every coffee lover's enjoyment. Happy reading!
The formation of the crema
During espresso extraction, a complex process takes place that results in the crema. The high pressure in the portafilter, which forces hot water through finely ground coffee , dissolves oils, sugars, and tiny coffee particles. During the roasting process, carbon dioxide was trapped in the coffee beans; this mixes with the particles and merges to form a velvety crema. Carbon dioxide is the driving force, causing the crema to rise and form on the surface of the espresso. The perfect crema should be microporous, golden, and thick—a true balancing act. It is the result of correct preparation and fresh, high-quality coffee.
Influence of roast level on crema
As with most coffee experiences, the roast level has a direct influence on the crema. Lighter roasted espressos have a thicker crema than dark roasts. This is because some of the carbon dioxide escapes during longer roasting processes.
Why is the crema so important?
More than just a matter of appearance – the crema significantly contributes to the taste experience! It seals in the coffee's aromatic compounds, resulting in a more intense flavor. It indicates freshness and is a sign of proper preparation. At the same time, it acts as an insulating layer, preserving the espresso's temperature and aromas for longer. Even the aroma of the crema can reveal initial nuances and aromas of the coffee variety used. The nose plays a crucial role in the taste experience – without it, you would taste almost nothing. Try it out and hold your nose while you savor your favorite espresso!
4 tips for the perfect crema
For all baristas and coffee lovers, creating the perfect crema on their espresso is a matter of the heart. Here are 4 helpful tips on how you can easily achieve it at home:
Freshness is the deciding factor:
Freshly roasted coffee contains the essential carbon dioxide needed for a rich crema. However, make sure the coffee isn't too fresh; after roasting, it needs a short time to degas – otherwise, the crema will be excessive! Insufficient crema can indicate stale or over-roasted coffee.
Too little water or coffee ground too finely can lead to over-extraction, resulting in a bitter-tasting crema. Therefore, pay attention to the optimal ratio.
You can find out about your water hardness from your local water supplier – ideally, you should have soft, low-lime water. The water temperature should remain constant between 90 and 96°C – depending on the type of coffee and your personal preference.
Impurities, limescale deposits, or any kind of malfunction can impair your crema. Therefore, check your machine regularly and have it serviced by professionals! A well-maintained machine can be your faithful companion for decades, so it's really worth taking good care of it!
Conclusion:
The crema is a fascinating blend of science and sensory experience. It completes the espresso experience and showcases true skill with the portafilter machine. It testifies to attention and care in its preparation and should never be missing from an espresso. Its importance is further emphasized when combined with milk, because without it, there would be no beautiful latte art. It is the canvas for every barista!
Thank you for reading and see you next time!
Your SIMON&BEARNS Team