Everyone talks about, everyone expects it but what is it and where do you get it? Crema is that sweet layer of thick effervescent bubbles on the top of a well-prepared espresso. For starters, the crema consists mainly of carbon dioxide that has been liberated from the coffee bean fibres during the brewing process.



The process of passing hot, pressurised water through ground coffee releases the bubbles not unlike the bubbles released when you pop a bottle of champagne. The presence of a thick layer of richly aromatic, reddish brown crema indicates that all the important factors were met during the preparation of the shot.



The aroma of espresso lives in the crema so swirl it around. Get your nose right down in there and take the time to smell the flowers. Crema is the Holy Grail of the proud barista, the professional espresso machine operator.