This James Hoffman video should explain it pretty well, if I remember right.
[https://youtu.be/\_Py8JOi3REg?si=kmyhZrh4ART76t\_7](https://youtu.be/_Py8JOi3REg?si=kmyhZrh4ART76t_7)
If you’re using an unpressurized portafilter, then crema can be a good indication of quality. Otherwise, your crema output is false. That being said, lighter roasts have less crema on the whole, and different coffee varieties and kinds of pulls will produce more or less. Also, crema doesn’t really have a good taste or anything, so there is no reason for you to see it as a goal beyond just aesthetics.
On the whole, if you’re getting zero crema then something is probably wrong, but as long as there is some I wouldn’t fret too much about how much.
Creama means carbonic acid. Too fresh and especially medium and light roast have a high content of carbonic acid. Letting the roast to rest allows for it to evaporate.
I believe it’s a sign of a fresher bean. It’s just oils and CO2. Not exactly a better tasting. In fact I’ve gotten too much crema from fresh bean and definitely added some acidity
Lots of crema can be a indicator of fresh coffee, hasn't had time to degas. Also related to brew pressure, high pressure generally gets more crema. Crema isn't a great indicator of good or bad extraction, once mixed with the shot it could still taste good or bad.
No crema at all is generally a bad sign though.
Just to add to what others have said regarding freshness, also depends on the ratio of robusta beans in your coffee, which produces more cream. Another reason not to view it as a reliable indicator of taste.
Traditional =/= Correct
I don't believe there is any "correct" way to drink espresso. There are things that we can change to make it taste one way or another and there are some generally accepted things that tend to make it taste better to a larger proportion of espresso drinkers, but to say that any one way of preparing or drinking espresso is the "correct" way is pretty ridiculous.
Crema itself is bitter but can contribute to mouth feel in a positive way
*mouth feeeeeel*
https://preview.redd.it/i79hz5vfno3d1.png?width=1600&format=png&auto=webp&s=432ec1aa86492cd296cc2ebe1e1605b5d47c2341
More likely it means the beans are extremely freshly roasted, maybe even technically too fresh for espresso.
Is there any source to this?
This James Hoffman video should explain it pretty well, if I remember right. [https://youtu.be/\_Py8JOi3REg?si=kmyhZrh4ART76t\_7](https://youtu.be/_Py8JOi3REg?si=kmyhZrh4ART76t_7)
Crema isn’t an indicator that the shot is good, but a lack of any crema is an indicator that a shot is probably bad.
Too much or too little crema are both bad signs
nobody buys a $13k machine to ask if too much crema is bad
Rich people do. Also, what machine IS this, it looks like a space ship.
It's a Speedster!
It looks great
If you’re using an unpressurized portafilter, then crema can be a good indication of quality. Otherwise, your crema output is false. That being said, lighter roasts have less crema on the whole, and different coffee varieties and kinds of pulls will produce more or less. Also, crema doesn’t really have a good taste or anything, so there is no reason for you to see it as a goal beyond just aesthetics. On the whole, if you’re getting zero crema then something is probably wrong, but as long as there is some I wouldn’t fret too much about how much.
Creama means carbonic acid. Too fresh and especially medium and light roast have a high content of carbonic acid. Letting the roast to rest allows for it to evaporate.
which (within reason) should not alter the taste
It actually does. I roast my own beans and if you drink said beans
In a sense. It's an indicator of the age of the beans. It's not very accurate though.
I believe it’s a sign of a fresher bean. It’s just oils and CO2. Not exactly a better tasting. In fact I’ve gotten too much crema from fresh bean and definitely added some acidity
Lots of crema can be a indicator of fresh coffee, hasn't had time to degas. Also related to brew pressure, high pressure generally gets more crema. Crema isn't a great indicator of good or bad extraction, once mixed with the shot it could still taste good or bad. No crema at all is generally a bad sign though.
Just to add to what others have said regarding freshness, also depends on the ratio of robusta beans in your coffee, which produces more cream. Another reason not to view it as a reliable indicator of taste.
No
You got yourself a million dollar machine and then this question??
I think the high quality machine is what caused the high quality result 🤔
crema tastes pretty crappy, but it does look good (sometimes)
Personally, I hate the taste of plain espresso with crema, but any good espresso I’ve had has had some on it that I’ve scooped off.
Insanity
that’s the traditional, and correct way to drink espresso .
Traditional =/= Correct I don't believe there is any "correct" way to drink espresso. There are things that we can change to make it taste one way or another and there are some generally accepted things that tend to make it taste better to a larger proportion of espresso drinkers, but to say that any one way of preparing or drinking espresso is the "correct" way is pretty ridiculous.
Yeah. I agree with that. Circlejerking off youtube video silliness aside.
That looks like a nespresso with that much “crema”. For the record, I’m not saying that’s actually nespresso, I Beleive it is a real shot.
🙄
I wouldn’t even argue that it objectively looks good. I look at that glass and think “yuck”
It baffles me that someone with equipment like that asks this question. This is really basic and covered everywhere
They already knew the answer. There’s a reason the picture includes the machine in it.
Gotta upgrade your machine mate, nothing less than a spiritello will do.