Crema is more than just a visually appealing golden brown foam. It is an indicator that the espresso is extracted perfectly and plays an important role in the aroma and flavor of your coffee. In this blog post, we will explain how much crema should espresso have ideally, what it looks like, why it is important, and much more.
Quick Answer
Crema should contribute to 10% or 1/10th of the overall volume of the espresso and should be about 6 to 7 mm thick in a 1-ounce (30 ml) shot of espresso.
What is Espresso Crema?
Crema is a rich, golden brown foam layer on top of the perfectly brewed espresso. It is an indicator that the espresso is well-brewed. It has a smooth and velvety texture that adds visual appeal to the espresso.
Apart from visual appeal it also acts as a protective layer. It keeps the espresso warm and preserves the oil. A well-extracted crema also enhances the flavor and aroma of the espresso.
The formation of crema is also fascinating. It forms when hot water under high pressure forces carbon dioxide out of the coffee ground. This causes the coffee oil to combine with the water and as a result, a frothy foam appears. This frothy foam (crema) also traps aromatic compounds and gases, contributing to the espresso flavor and aroma.
Ideal Amount Of Crema For Espresso
The ideal amount of crema should contribute to 10% or 1/10th of the total volume of the espresso. If the crema is in the right volume it will have a golden brown color, smooth and velvety texture, and will last for at least 2 minutes before dissipating.
The crema should be about 6 to 7 mm thick in a standard 1-ounce (30 ml) shot of espresso. It should be thick enough to hold the sugar for a few seconds before it sinks.
Visual Cues for Espresso Crema
Perfectly extracted espresso crema should have the following visual cues.
Color: Crema should have a rich, golden brown to tawny color with a slight reddish hue. The color also depends on coffee beans and roast level but it should always have a deep and vibrant appearance.
Texture: A good crema has a smooth, creamy, and velvety texture. It also has a slight frothy quality.
Stability: The crema should be stable and persistent. It should have a uniform layer on the top of the espresso and should last for at least 2 minutes before dissipating or forming bubbles.
Coverage: It should cover the complete surface of the espresso evenly without any visible gaps.
Why is Crema Important
Crema acts as a protective layer on the top of espresso. It keeps the espresso warm and preserves the oil and aromatic compounds extracted from the coffee ground. These compounds enhance the flavor and aroma of the espresso and contribute to the rich and nuanced taste of espresso.
Crema also acts as an indicator of a well-extracted espresso. A thick, golden-brown crema is a sign that the extraction process was perfectly executed.
It also enhances the visual appeal of the espresso. The smooth, velvety texture of the crema makes the espresso more satisfying to drink and creates a sense of luxury.
Tips to Make Perfect Espresso Crema
Now that you know how much crema should espresso have you might be wondering how to make perfect crema in espresso. Here are some tips to make perfect crema in espresso.
Adjust Grind Size And Tamping Pressure
For the grind size adjustment, you should use a grinder that allows precise control of the grind. The ideal grind size for an espresso is fine with a particle size of 0.3 mm. It will have a consistency similar to fine-granulated sugar.
Apply consistent and even tamping pressure of 30 pounds when tamping the coffee grounds in the portafilter. Uneven tamp can lead to uneven water flow and will lead to poor crema.
Grind size and tamping pressure are interconnected. For example, a finer grind may require a light tamp whereas a coarse grid may require a firm tamp.
Use Fresh Beans
Freshly roasted coffee beans are the best beans for making espresso. Beans that have been roasted in the last 2 to 4 weeks can make better crema. Avoid using stale beans as it will negatively affect the crema quality and quantity.
You can keep the coffee beans fresh for a longer time if you keep them in an airtight container if the bag is not resealable. Keep them away from sunlight in a dark, dry, and cool place. For example, a cupboard away from a stove or any other heat source.
Use Fresh Grind
Use fresh grind as old grind will hurt the crema. When you grind roasted coffee beans it is better to use them within 15 to 30 minutes of grinding.
Coffee beans can stay fresh for a longer time compared to ground coffee. This is because ground coffee does not have the protective layer around it which traps the oil and CO2 compound.
Cleaning and Calibration
Clean your equipment regularly to prevent the formation of coffee oil and residues in it. An old coffee can become rancid and negatively impact the crema.
Also, ensure that the machines are properly calibrated. Set the espresso machine temperature and pressure to its optimal and also check the grinder setting before grinding to ensure the correct grind size.
Conclusion
Getting the right amount of crema doesn’t mean you are drinking quality crema. You have to look for the visual cues of the espresso crema and also the taste.
An optimal espresso crema should have a rich and nuanced flavor profile. Whereas too much and too little crema is the result of over-extraction and under-extraction and will have a flavor profile of unpleasant bitterness and flatness respectively.
