Everyone loves crema in a coffee. But how does it form?
Beautiful crema. For a long, long time the appearance and quality of crema were the defining characteristics with which the quality of an espresso was judged.
Traditionally, the perfect crema is a deep, reddish hazelnut colour that will hold a teaspoon of sugar for several seconds.
The crema, however, is really just a by-product of brewing under pressure and the effect this has on the CO2 in the coffee. It cannot tell you the quality of the coffee, but will instead indicate the freshness of the coffee (coffee loses CO2 and therefore crema as it ages) and the darkness of the roast (a darker roast will produce a darker crema).
As such, the highest-scoring coffees do not necessarily produce the highest-scoring cremas. I adore the crema in my coffee? What about you?
Comments will be approved before showing up.
What is the aroma of coffee? Is aroma and flavour the same? Aroma is one of the primary coffee qualities denoting a coffee's flavour along with body, acidity, sweetness, bitterness, and aftertaste. A coffee's aroma is one of the main categories used by professional coffee tasters (cuppers) to judge the quality of a coffee.