What Is Crema in Espresso — And Why Does It Matter?

In the world of espresso, few things are as visually iconic as crema — the golden, creamy layer that sits atop a freshly pulled shot. It’s often praised as a sign of quality, freshness, and skill. But how important is it really?

Let’s break down what crema is, how it’s made, and why it’s sometimes misunderstood.

What Is Crema?

Crema is the light brown foam that forms on top of an espresso shot. It consists of:

CO₂ gas released from coffee grounds during extraction
Coffee oils and melanoidins (compounds formed during roasting)
Tiny air bubbles and emulsified particles

It’s formed when hot water is forced through finely ground coffee under high pressure, typically around 9 bars, which is unique to espresso brewing.

How Crema Forms: The Science Behind It

Freshly roasted coffee retains CO₂ trapped during the roasting process.
Under pressure, the espresso machine forces hot water through the compacted coffee puck.
The water releases CO₂, forming bubbles.
These bubbles mix with emulsified oils and particles to form a stable foam — the crema.

The fresher the roast, the more gas is available — leading to more crema. Beans that are too fresh, however, can create unstable or overly foamy crema.

What Affects Crema Quality?

Factor	Effect on Crema
Bean Type	Robusta beans produce more crema (due to higher oil and CO₂ content)
Freshness	Recently roasted beans = more crema
Grind Size	Finer grind allows better pressure buildup
Tamping	Even tamping helps uniform extraction
Water Temperature	Affects how well oils and gases emulsify
Pressure	True espresso (9 bars) is required for crema formation

Is More Crema Always Better?

Not necessarily. While crema is a sign of freshness and proper pressure, it’s not always a guarantee of good flavor. In fact:

Some Robusta-heavy blends produce thick crema but taste harsh or bitter.
Specialty Arabica beans, especially light roasts, may produce less crema but deliver more nuanced flavors.

Crema is about texture and aroma, not just looks.

What Crema Can Tell You

Golden, caramel-colored crema: Balanced shot, good extraction
Very pale or grey crema: Under-extracted, possibly stale beans
Very dark or bubbly crema: Over-extracted or grind too fine
Disappears quickly: Could be older beans or improper tamping

How to Improve Crema at Home

Use freshly roasted beans (3–14 days post-roast is ideal)
Grind just before brewing, using a burr grinder
Ensure proper tamping pressure (even and level)
Maintain your espresso machine for consistent pressure and temp
Experiment with a blend that includes Robusta if crema volume is a priority

Coffee&Co. Perspective

Crema can enhance the visual and aromatic experience of espresso, but it shouldn’t be the only benchmark for quality. A balanced shot with or without a thick crema is more about taste, texture, and balance than foam alone.

If you’re chasing the perfect shot, use crema as a helpful sign — not the final verdict.