What Does Crema Really Tell You about Espresso - Barista's Notes #3
What can you tell about an espresso just by looking at it?
A thick layer of crema might make a shot look impressive. A certain color might seem like a sign of good extraction, while a shot with little or no crema might appear disappointing at first glance.
But as we explored in the previous editions of Barista’s Notes, espresso is more than what meets the eye. The appearance of a shot can give us useful clues, but it does not tell the entire story.
In the third edition of Barista’s Notes, DOTE takes a closer look at one of the most recognizable features of espresso: crema. We’ll explore four common myths about crema, espresso appearance, and what they can really tell us about the coffee in your cup.
Myth: More Crema Means Better Espresso
Fact: Crema can indicate freshness and extraction, but a thick layer of crema doesn’t automatically mean the espresso is better.
Crema is the layer of foam-like bubbles that forms on top of freshly extracted espresso. It is created as gases trapped in the coffee are released during extraction, combining with the liquid to form the familiar golden-brown layer.
Because crema is so visually distinctive, it is easy to assume that more crema means better espresso.
But crema is not a scorecard for espresso quality.
A thick layer of crema can provide clues about the coffee and how it was extracted, but it does not tell you whether the espresso tastes balanced, sweet, or enjoyable. Two shots can look very different while still producing enjoyable cups of coffee.
This is why baristas look beyond the amount of crema when evaluating espresso.
Why Crema Can Be Useful
Crema can provide information about factors such as coffee freshness and extraction. It can also affect the way an espresso looks and feels when you first encounter it.
However, appearance is only one part of the equation.
The real test comes when you taste the espresso.
The Takeaway
More crema does not automatically mean better espresso. Crema can provide useful clues, but the quality of an espresso ultimately comes down to what is in the cup.
Myth: Espresso Should Always Have the Same Volume
Fact: The appearance of espresso, including its crema, can change during extraction as different compounds dissolve from the coffee.
It is easy to think that an espresso shot should always look the same from one extraction to the next.
But espresso is not static.
During extraction, water passes through finely ground coffee and dissolves different compounds along the way. As the extraction progresses, the appearance of the espresso can change, including its color, flow, and crema.
This means that watching an espresso pour is more than simply waiting for a certain amount of liquid to appear in the cup.
What Happens During Extraction?
Water interacts with the coffee grounds and extracts soluble compounds. The resulting liquid changes in appearance as the shot develops, while the crema can also shift in color and texture.
This is one reason baristas pay attention to the entire extraction rather than judging a shot based on one visual moment.
A shot may begin with a different appearance from how it looks toward the end of the extraction, and that change is part of the brewing process.
The Takeaway
Espresso does not have to look exactly the same throughout every extraction. Its appearance can change as different compounds are extracted from the coffee.
Myth: You Can Judge an Espresso by How It Looks
Fact: Crema, color, and flow can provide useful clues, but taste is the ultimate test of a well-extracted espresso.
When an espresso is placed in front of you, its appearance is usually the first thing you notice.
You might look at the crema, observe the color, or watch how the espresso flowed from the portafilter. These details can tell a barista useful information about the extraction.
But they are still only clues. A visually appealing espresso is not automatically a delicious one.
Look, Then Taste
Crema can tell us something about the coffee and extraction. Color can provide clues about how the shot developed. The flow can also help a barista identify whether something in the brewing process may need adjustment.
However, none of these visual characteristics can completely describe the flavor of the espresso. Taste brings everything together.
A well-extracted espresso should be evaluated based on its flavor, balance, aroma, body, and overall experience. If an espresso looks beautiful but tastes unpleasantly sour, bitter, or unbalanced, its appearance alone cannot make it a great shot.
This is why tasting is such an important part of dialing in espresso. Baristas don't simply look at the shot and assume it is ready. They taste the result and use that information to determine whether adjustments are needed.
The Takeaway
The appearance of espresso can tell you a lot, but it cannot tell you everything. Use your eyes for clues, but let your taste buds make the final call.
Myth: Espresso Without Crema Is Automatically Bad
Fact: While crema can be a useful indicator of freshness and extraction, its absence doesn’t automatically mean the espresso tastes bad.
Because crema is so closely associated with espresso, a shot without much crema can immediately look “wrong.”
But the absence of crema does not automatically mean the espresso is bad. Crema can be influenced by several factors, including the coffee itself and how it was extracted. Its presence, amount, and appearance can vary.
This means that judging an espresso solely by whether it has a thick layer of crema can be misleading.
Crema Is a Clue, Not a Requirement for Great Flavor
For baristas, crema can be one of several visual indicators used when evaluating a shot. It can provide information about freshness and extraction, but it should not be considered the only measure of quality.
Ultimately, espresso is meant to be tasted.
A shot with less crema may still have desirable flavor, balance, aroma, and body. On the other hand, an espresso with a thick and attractive layer of crema can still be poorly balanced.
The important question is not simply, “How much crema does this espresso have?”
It is, “How does the espresso taste?”
The Takeaway
Crema is an interesting and useful part of espresso, but it does not determine quality on its own. Less crema does not automatically mean bad espresso, just as more crema does not automatically mean better espresso.
The Bigger Picture: Espresso Is More Than What You See
The four myths in this edition of Barista’s Notes reveal an important part of understanding espresso: appearance can tell us something, but it cannot tell us everything.
Crema, color, and flow can help a barista understand what may be happening during extraction. They can provide useful visual clues and help guide adjustments when dialing in a shot.
But the final measure of an espresso is what happens when you taste it.
This connects directly to what we explored in the previous editions of Barista’s Notes. Great espresso does not come from following one visual rule or chasing one specific appearance. It comes from understanding the coffee, the brewing process, and how different variables come together in the cup.
Sometimes, the best-looking espresso is not necessarily the best-tasting one.
And sometimes, what looks different from what you expect can still produce a delicious shot.
That is part of what makes espresso so interesting.
Quality Starts Before the Espresso Reaches the Cup
DOTE Coffee Bar + Roastery believes that great coffee starts with understanding what goes into every beverage.
Through Barista’s Notes, DOTE explores the ideas, techniques, and common misconceptions behind coffee and espresso in a way that is approachable for both coffee enthusiasts and anyone who simply wants to know more about what is in their cup.
From understanding what makes a great shot to looking beyond the crema, each edition is another opportunity to learn more about the coffee we enjoy every day.
Because when you know what goes into your coffee, you can appreciate what is in your cup even more.
Because every great cup starts with knowing your coffee.
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