What is Italian espresso crema, and how do you achieve the perfect crema?
Italian crema is the distinctive golden-brown foam that forms on top of a freshly pulled espresso shot. It is created through a combination of air bubbles and the soluble oils extracted from the coffee grounds under high pressure.
Read our complete guide to Italian espresso crema, discussing how the perfect crema for Italian espresso can be achieved.
- The significance of crema
- How is crema formed?
- Traditional techniques for achieving the perfect crema
Find out more about the importance of crema in Italian coffee and why this is significant.
Read how crema is made during the espresso brewing process.
Read our tips on techniques for achieving the perfect crema for Italian coffee.
Why is crema significant when making Italian espresso?
Crema serves several functions when making the perfect cup of Italian espresso. Visually, a fresh, well-made espresso is signified by the golden crema that sits on top of the beverage. The crema’s colour and texture can offer insights into the quality and freshness of the coffee beans, the grind size, and the brewing technique.
From a sensory perspective, crema enhances the aroma of Italian espresso, trapping volatile compounds that contribute to the coffee’s complex scent profile. Additionally, crema impacts the texture of the espresso, adding a velvety texture that balances the bitterness and acidity of the underlying liquid.
Find out more about how to drink espresso the Italian way here.
How is crema formed?
Crema is formed during the espresso brewing process, which involves forcing hot water through finely-ground coffee at high pressure. This process extracts oils, proteins, and carbon dioxide from the coffee grounds. The emulsification of coffee oils creates tiny bubbles that rise to the surface, forming the crema. The stability and quality of crema is influenced by several factors, including the freshness of the coffee beans, the roast profile, the grind size, and the pressure and temperature during extraction. Find out more about how to make Italian espresso here.
Carluccio’s espresso di Napoli
Our Napoli espresso coffee has been blended and roasted in the traditional style of the master roasters of Naples, which is the darkest roast in all Italy using Arabica beans with a little kick of Robusta. This blend is rich, lively and well-rounded, presenting dark cocoa, smoky flavours and blackberry notes.
Our Napoli espresso beans can also be ground finely for use in an espresso machine. When ground coarse for use in a cafetiere, it can present flavours of cinnamon and cherry.
Traditional techniques for achieving the perfect crema
Achieving the ideal crema in espresso requires patience and strong attention to detail. Firstly, choosing freshly roasted beans is vital, as they retain carbon dioxide necessary for bubble formation, which diminishes as the beans age. The roast profile also plays a role, with medium to dark roasts generally producing superior crema due to their higher oil content. Find out more about how to choose the perfect coffee beans for Italian espresso here.
A fine grind is also crucial for increasing the surface area for extraction and ensuring appropriate resistance to water pressure, which aids in crema formation. Consistent tamping pressure is essential to ensure even extraction and prevent channelling, which can lead to poor crema. The water used should be clean and maintained at an optimal temperature range of 90-96°C, as deviations can negatively impact extraction and crema quality.
Additionally, maintaining a brewing pressure of around 9 bars is necessary for the proper extraction of oils and gases, contributing to a stable and visually appealing crema.
Enjoy a sweeter, refined blend with Carluccio’s espresso di Milano
Enjoy Milanese-style ground coffee from pure Arabica beans. We use 100% Arabica beans from Central and South America, Africa and Indonesia.
Our Milano espresso blend provides chocolatey, caramel and hazelnut flavours. To grind your own beans finely for use in an espresso machine, you can shop our Milano coffee beans here. You can also grind our Milano coffee beans coarse for use in a cafetiere, providing honey, toffee and nutty flavours. Alternatively, shop our cafetiere Milano blend here.
Why choose Carluccio’s?
By adhering to traditional Italian roasting practices and using only the finest beans, we ensure each cup of espresso is fresh and full of flavour. Additionally, we are also committed to responsible sourcing, ensuring that not only are our products of high quality but also ethically obtained.
Choose between our sweet and refined Milano blend, our rich and lively Napoli blend, or our intense, creamy and full-bodied Roma blend for notes of walnut, dark caramel and spice. For a gentle yet rich flavour, our Siena espresso provides aromatic hints of citrus and almond.
Frequently asked questions
Why is crema important?
Crema indicates a properly extracted espresso and enhances both the aroma and texture of the coffee. It also provides visual appeal, signalling freshness and quality.
What factors affect crema production?
Several factors influence crema, including the freshness of the coffee beans, the roast level, the grind size, the tamping pressure, the water quality and temperature, and the brewing pressure.
Can I get crema with any type of coffee bean?
While crema can be achieved with various coffee beans, medium to dark roasts typically produce better crema due to their higher oil content. Freshly roasted beans are also essential for optimal crema.
How can I improve the crema on my espresso?
To improve crema, use freshly roasted beans, ensure a fine and consistent grind, tamp the grounds evenly, and use clean water at the correct temperature and brewing pressure. Regular maintenance of your espresso machine is also crucial.
What does the colour of the crema indicate?
The colour of crema can provide insights into the espresso's extraction. A rich, golden-brown crema usually indicates a well-extracted espresso, while pale or very dark crema may suggest under-extraction or over-extraction.
Can crema disappear after the espresso is brewed?
Crema can dissipate over time, especially if the espresso sits for too long. To fully enjoy its benefits, it is best to consume the espresso shortly after brewing.
Is it possible to get too much crema?
While a generous amount of crema is often desirable, an excessively thick layer can often indicate over-extraction or an imbalance in the brewing process. As a guide, crema should be around 1/10th of the total espresso volume.
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