The secret of making the perfect crema, making the perfect espresso.

To make a perfect espresso, you have to pay attention to a lot of details, coffee beans, coffee utensils, coffee powder, filling powder, any details of the operation may affect the final quality of coffee.

The machine used is certainly an important factor in making coffee or espresso with a delicious crema. But in addition to the machine, other factors play a decisive role in the perfection of crema when making coffee. With a thick brown foam, crema, made up of countless oils, proteins and various sugars, contains most of the mellow aroma of espresso.

Formula determines the quality of coffee

The more oils in the coffee formula, the more unstable the crema. For this reason, espresso is often mixed with Robosta beans, which contain only about 10% oil compared to high-quality, highly aromatic Arabica beans that contain about 16% fat.

Cleanliness and temperature of coffee cups

If the coffee cup is unclean and there is grease or other residue on the inside of the cup wall, crema will also fade quickly due to the decrease of surface tension. Not preheating the coffee cup before making coffee can also have an impact on crema.

The thickness of coffee powder

The fineness of coffee powder has a great decisive factor on the fineness of crema. Generally speaking, the finer the coffee powder, the easier it is to extract crema, and the finer the crema. Of course, the thickness of coffee powder depends on the requirements of the coffee machine used.

Filling coffee powder

When filling the coffee powder, the coffee powder should be compacted and smoothed to ensure that the coffee powder in every place can be extracted crema under the same pressure.

Extra tips

When the coffee machine comes out of the coffee, the coffee flows down the wall of the coffee cup, which can reduce the bubbles in the crema.