The quality of crema in espresso, a fine foam that layers on top, is influenced significantly by the roast profile and freshness of the coffee beans used. Andrea Allen, a notable barista champion, emphasizes that freshly roasted and finely ground beans lead to more flavorful oils being released, which enhances crema. Darker roasts, known for higher surface oil content, create better crema than lighter ones. While some argue for its removal, crema contributes creaminess, aroma, and overall flavor to the espresso, integral to the drinking experience.
You can have more or less crema depending on the roast profile and also the freshness of the coffee, says coffee expert Andrea Allen.
Freshly roasted coffee brewed directly after grinding releases more of its flavorful natural oils that make up the foamy top layer.
Darker roasts typically contain more surface oils than lighter roasts, contributing to more crema formation.
Crema offers more than a sleek visual appeal; it enhances the sensory experience with creamy mouthfeel and bold aromatics.
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