A good shot of espresso is easy to spot by its creamy, golden-brown layer on top: the crema.
In this blog, we explain what crema is in coffee, what it says about your espresso, and how you can improve your espresso crema.
What is crema in coffee?
When coffee beans are ground, sugars and oils are released which help to form a beautiful crema layer on your espresso.
This layer tells you a lot about the quality of your coffee beans. A good crema usually indicates fresh beans and a proper extraction. That’s something to be proud of!
Espresso crema can vary in colour, from light to dark, and also in thickness, depending on the coffee.
How to Recognize Good Espresso Crema
The colour and thickness of the crema reveal a lot about the quality of your espresso.
The Colour of the Crema
What can you tell from the colour of your espresso crema?
- Golden brown: Fresh beans, good temperature, and the right grind size. Nicely done!
- Light: Weak tasting coffee, possibly too low a temperature or a grind that’s too coarse.
- Dark: Over-extraction, possibly too high a temperature or a grind that’s too fine.
Is the colour not quite right yet? Try adjusting the water temperature or the grind size. Small changes can make a big difference.
The Thickness of the Crema
Your choice of beans has a big impact on crema quality. Light to medium roasts usually produce a thicker, creamier crema, while dark roasts tend to result in a thinner layer.
When you grind your beans also matters. Pre-ground coffee or beans ground long before brewing, will lead to a thinner crema.
Want to properly judge your crema? Use an espresso shot glass.
Good Crema = Better Latte Art
Did you know good crema is also important for latte art?
The crema is literally the canvas for your latte art. It affects the contrast between coffee and milk and how clearly your pattern shows.
- Crema too thin: Your latte art breaks or fades.
- Crema too thick: The milk sits on top instead of cutting through the coffee. That means: no sharp lines.
You can recognize a good crema when your latte art pattern is still visible, even at the last sip.
The Taste of Good Espresso Crema
An espresso with a nice crema tastes full and creamy.
Before tasting, gently stir your espresso. This allows the acidic, sweet, and bitter notes to blend properly.
Why Does my Espresso not Have Crema?
If your espresso has little or no crema, one of these issues might be the cause.
1. Old or Very Dark-Roasted Beans
Many coffees, especially supermarket beans, are roasted too dark.
We recommend always buying fresh coffee beans. A medium roast with a roast date no older than two months produces a beautiful crema more easily.
Curious about our favourite coffee beans? Use our best coffee beans guide to find the beans that suit your taste.
2. Grind Size Too Fine
Is your crema thin and dark? You may need a coarser grind.
If the coffee is ground too finely, hot water flows too slowly through the puck, resulting in poor crema.
Try a slightly coarser grind for better extraction and a nicer crema layer.
How to get a better crema on espresso
Want to get the most out of your coffee and create a beautiful crema? These tips will help.
Tip 1: Use Fresh Beans
Always use freshly roasted coffee beans, no older than two months. Fresh beans deliver more flavour and a thicker crema.
Store your beans airtight, for example in a vacuum coffee container, to keep them fresh longer.
Read more about how to store your coffee beans properly.
Tip 2: Grind Fresh
Grind your beans right before brewing espresso to preserve flavour and aroma. Grinding in advance leads to a less tasty espresso and a thin crema that disappears quickly.
Tip 3: Watch the Water Temperature
Water temperature has a big influence on crema quality. Water that’s too hot creates dark crema; water that’s too cool creates light crema.
The ideal temperature depends on the bean, but usually falls between 93 and 96 °C. This is a great starting point when experimenting with espresso and crema.
