Quick answerCrema is the golden-brown foam on top of a freshly pulled espresso. It forms when high pressure forces water through fine grounds, emulsifying coffee oils with CO2 gas. Thick, lasting crema usually signals fresh beans and good extraction, but crema alone doesn't guarantee great taste.
What affects crema
- Bean freshness (more CO2 = more crema)
- Roast level
- Grind and pressure
- Natural-process coffees like Yemeni often give rich crema
No crema?
Likely stale beans, too-coarse grind or low pressure.
Frequently asked questions
Should I stir crema?
Many baristas do; it can taste bitter alone.
Can moka pots make crema?
Only a little foam, not true crema.
Is crema the same as bloom?
Both come from CO2, but in different brewing methods.
Pull a rich shot with Mocha Yemeni.
Direct From Yemeni Farmers
Freshly Roasted to Order
Delivered Across the USA
Supporting Communities