When you make an espresso, it’s typical to see a layer of thick golden-brown foam sitting on top of the liquid. This is what’s called crema, and historically it's been treated as the mark of a good espresso. But, as specialty coffee has evolved, a thick layer of crema does not automatically mean you made a great drink, and understanding what it actually is will make you better at reading your own espresso.
What Crema Actually Is
Crema forms when hot water is forced through finely-ground coffee under pressure. That pressure and heat pulls oils, sugars, and CO2 out of the coffee and emulsifies them into tiny bubbles, creating a foam that floats on top of the extraction. Crema carries a concentrated dose of the coffee's aromatics and some of its flavor compounds.
Crema forms under pressure, which is why drip coffee and French press tend not to produce much, if any.
Why Crema Matters
Crema gives you information about your extraction, but it isn't a “one stop shop” measure of quality by itself. As 2015 World Barista Champion Charles Babinski says in a ChefSteps video devoted to the topic of crema “the idea that you can diagnose an espresso just by looking at the crema is a little bit shortsighted, it misses some things.”
Color and texture give you feedback. A rich, reddish-brown crema with some texture, or “speckling,” usually points to a well-pulled extraction. Crema that's pale, thin, or disappears almost instantly can mean something's off: under-extraction, stale beans, or a grind that's too coarse. However, lighter roasted beans can also cause a lower crema yield even in perfectly pulled shots.
It affects mouthfeel. Crema can add an enjoyable aromatic layer to the first sip of espresso, providing extra body and luscious creaminess, but can also impart or emphasize bitter or astringent (dry or papery) notes. Trying the espresso with the crema and without it side by side, may allow you to notice a difference immediately, and discern which you prefer. Taste and enjoyment are paramount here, there is no “right” answer, just go with the one you enjoy more.
It's the foundation for latte art. If you're steaming milk and pouring latte art, crema is what you're pouring into. A shot with solid crema gives your milk something to hold contrast against, which is part of what makes those clean rosettas and hearts possible. Skip the crema, or let it break down before you pour, and your latte art may have less contrast, sharpness, and definition.
Keep in mind that crema also changes the textural and flavor experience of the espresso, in a subjective sense in that it is pleasing to some, but not to others. It can also vary from coffee to coffee, being most present in darker roasted coffees and less so in lighter roasts.
When Crema Matters Less Than People Think
Crema volume is not a reliable measure of quality on its own.
Bean freshness affects crema more than skill does. Freshly roasted beans produce more crema because they have more CO2 stored inside the bean that naturally dissipates over time. Beans that are a few weeks old will give you less crema even with a perfect extraction, because they are continually losing their trapped CO2. A thinner crema doesn't automatically mean you did something wrong and brewing with beans directly off the roast to maximize crema is not the best approach. Just know that, even within the same bag of coffee, a well extracted shot will feature crema that looks different the first time you brew it vs after a week.
Roast level changes crema, too. Darker roasts tend to produce thicker, more persistent crema because the longer roasting process releases more of the bean's oils and sugars, which are then more easily extracted when brewing. Lighter roasts often produce less crema, even when the extraction is dialed in correctly. If you're comparing a light roast and a dark roast side by side, don't expect matching crema.
Manual espresso machines add their own variables. On a lever espresso machine, you're controlling the pressure profile by hand, which means your crema can vary based on your technique, such as how you pull the lever and how consistent your pressure is throughout the extraction. That's part of the appeal of a manual espresso maker: you get direct feedback on your technique through the crema itself, and you can adjust your next shot accordingly.
How to Understand Your Crema
If you want to actually use crema as a diagnostic tool at home, here's what to look for:
-
Pale, thin crema that vanishes fast: Usually under-extraction, unless you’re brewing with lightly roasted beans. Try a finer grind, more pressure, or check that your beans aren't too old.
-
Dark, blotchy crema with big bubbles: Often over-extraction or water that's too hot. If you're heating water for other brew methods with a gooseneck kettle or electric kettle, the same temperature principles apply to your espresso machine's water reservoir. Too hot and you risk pulling out unwanted bitterness.
-
Rich, even, golden-brown crema that holds for a minute or more: A good sign your grind, dose, and pressure are working together.
Crema and Milk Drinks
If espresso is just the starting point for your lattes and cappuccinos, crema still plays a role even after you add milk. An espresso with solid crema holds up better under steamed milk, keeping some of its character instead of getting completely diluted. Whether you're using a milk steaming wand built into your machine, a dedicated milk frother, or a stovetop or electric milk steamer like the Flair Wizard and eWizard, the goal is the same: microfoam that's smooth enough to integrate with the crema rather than just sitting on top of it. That's what gives you a cohesive drink instead of two separate layers: coffee on the bottom, foam on top.
The Bottom Line
Crema can be a useful signal, but it shouldn’t be an outright goal for every espresso. Understanding how and when to use it to gauge your extraction, adjust your technique, and assess how your beans and roast level are behaving on a given day can be helpful, but don't chase crema volume for its own sake. A shot with modest crema from week-old beans can taste better than an espresso with thick, dramatic crema from a bean that's simply younger. Learn what your crema is telling you, and you could get more enjoyment out of every extraction!
Here are the key takeaways, in terms of crema:
-
Seeing crema on your espresso means that you’ve at least extracted some of the oils and CO2 trapped inside the beans. This is a good thing.
-
Don’t expect crema levels to be the same between dark and light roasted coffees. If you’re chasing crema on a light roast, you’ll most likely end up overextracting.
-
The amount of crema you extract will depend on the age of the beans. Don’t forget that even from a single 12oz bag of coffee, you’ll see more crema in your espresso right after you open the bag.
-
Taste is the most important factor. Try your espresso, and chase your taste preferences instead of any specific level of crema.
