Does the gold foam Crema on espresso have anything to do with the quality of espresso?

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It seems that when everyone tastes espresso, they pursue the perfect coffee fat layer (crema)-the brown foam that floats on freshly brewed espresso. The right coffee fat layer has become synonymous with a good cup of coffee, but this layer contains a deeper coffee principle.

According to The Spruce, there are different opinions about the importance of the coffee fat layer. Is it really a sign of perfect coffee? Or is it just an over-touted term, in fact, dispensable? Why does the barista care so much about its state? Before you can figure out these problems, you need to understand what the coffee fat layer is.

What is coffee fat layer (Crema)?

The coffee fat layer is a layer of coffee foam with rich taste and aroma floating on the coffee. To put it simply, when the air combines with the soluble fat in the coffee during brewing, the coffee fat layer is formed. Some people will call this phenomenon the Guinness effect phenomenon because it has a similar foam layer to the famous Irish black beer (stout).

An espresso with a clearly visible coffee fat layer requires good quality, moderately ground coffee beans and a skilled barista. Compared with dripping coffee drip coffee, the coffee fat layer gives espresso a more saturated flavor and a stronger finish.

What is the perfect coffee fat layer?

Each barista has his own idea of the definition of the perfect coffee fat layer. When brewing an espresso, the top layer of coffee fat should not be too thin or too thick, and it can be kept in a state for about two minutes.

Trying to get out of a beautiful coffee fat layer is a bit complicated, because there are too many factors that affect the results. However, there are several main points that can be followed in practice:

Too much coffee fat layer can lead to a decrease in espresso. Many baristas pursue a coffee fat ratio of about 1/10 of the whole cup of coffee.

Both excessive extraction and insufficient extraction will affect the formation of coffee fat layer.

If the coffee fat layer defoams within a minute, it means that the extraction time is too short, or the coffee beans are roasted too lightly.

Generally speaking, the extraction time of a good espresso machine is about 15 to 30 seconds, but each machine is different.

Remember to warm the machine before brewing coffee and clean the machine regularly to ensure the quality of operation. A dirty coffee will add bitterness to the coffee it brews.

Factors affecting the formation of coffee lipid layer

In fact, it is difficult to fully master the coffee fat layer, because in addition to the technology that practice makes perfect, it can also be affected by the following reasons:

How fresh are the coffee beans used for brewing? Fresh coffee beans produce more coffee fat because they still release soluble fat. Try to observe that if the neighboring coffee shop uses self-baked beans, then the espresso made by the nearby coffee shop is more likely to have a thicker layer of coffee fat than other businesses that do not use self-baked beans.

The roasting degree of coffee beans will also affect. Generally speaking, the deeper the baking, the less the coffee fat layer. Because a large amount of coffee oil has been released during roasting, coupled with stirring, packaging and grinding, coffee oil is more worn out. In addition, coffee beans that are too lightly roasted are not ideal. As a result, many coffee makers offer products that are roasted at a specific degree and specially used to boil espresso to ensure that coffee beans have enough oil.

The handling of coffee beans should also be taken into account. Sun-dried coffee beans usually flush out the best coffee fat layer because of their high oil content.

The cooking method of the espresso machine at home is also one of the factors. Many household machines have the function of automatic brewing, which is very convenient, but compared with the manual way, automatic setting will limit the production of coffee fat layer. In order to make up for this deficiency, some machines will rush out of the mimic coffee fat layer separately.

Is the coffee fat layer really important?

Although that soft layer of coffee fat seems to be a necessary condition for a good espresso, it is not so absolute. Coffee fat layer does add more flavor to espresso, and drinkers also expect to enjoy the visual feast of this luxury foam when drinking coffee, but in fact, a cup of espresso without coffee fat layer can also be full-bodied and delicious and full of aroma.

After all, coffee is for the satisfaction of taste buds. If there is no coffee fat layer on the coffee, don't be depressed or disappointed that you haven't been able to make a good cup of coffee. As long as it tastes satisfactory, it is good coffee. Keep in mind that the quality of beans, the degree of baking, processing technology and machine quality determine the final product, these elements can not escape the taste test.

For many people, coffee has become a necessity. Whether it is mental or physical habits, you need to immerse yourself in the charm of this dark drink at some point in the day. Behind these cups of drinks, there are many unknown small details. After understanding the coffee fat layer, you can experience this brown foam more carefully the next time you drink espresso. Does it feel different again?

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