VIDEO: How Important Is Crema?

What Is Crema?

Crema, as Amber from Seattle Coffee Gear explains, is a mixture of carbon dioxide, pressure, and melanoidins (a byproduct of the Maillard reaction). Coffees with less oil produce great-looking crema, which is why Robusta is a common part of an espresso blend.

 

How Important Is Crema?

Charles Babinski of G&B Coffee and Scott Callender of La Marzocco set out to dispel some myths. And the biggest one of these is that great-looking crema equals a great-quality coffee.

It’s worth noting that, although Robusta is being used in this video as evidence that bad-quality coffees can produce great crema, there is a growing interest in fine Robustas.

 

The Placebo Effect

So if crema doesn’t mean a coffee will be good, and it doesn’t even taste good, why do we care about it? Because customers care about it. In fact, a study by Nespresso showed that people will judge coffees without crema as weaker in taste.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s