WHAT ABOUT CREMA?

Crema is the light-colored foam that forms on top of a freshly brewed espresso shot. This applies to pod brewed coffee as well. It is composed of dissolved gases, oils and solubles from the coffee beans and it is considered a sign of a well-extracted shot.

The proper crema is usually described as being thick, golden or caramel in color, and having a creamy texture. It should form a stable layer on top of the espresso and last for at least 30 seconds. A proper crema should not be too dark, too light, too bubbly, or too thin, often 10% of the brew volume.

Factors such as the quality of the coffee beans, the grind, the tamping pressure and the extraction pressure can affect the crema formation and its appearance. A well-extracted shot will have a thick, golden crema, while under-extracted shots will have a thin, light crema and over-extracted will have a dark, bitter crema.

It's worth noting that, while crema is considered a sign of a good shot by many, it is not always the case. Some espresso blends or brewing methods don't produce a crema, but still can be delicious.