-
The First Espressos Did Not Have Crema
- The earliest espresso machines, invented in the early 20th century, did not produce crema. These machines used steam pressure to push water through the coffee grounds, which was not sufficient to create the emulsified oils and gas that form crema.
-
Crema Began to Appear with Pressurized Water
- Crema became a defining feature of espresso when machines started to use pressurized water. In the 1940s, Achille Gaggia invented the modern espresso machine, which used a lever to force hot water through coffee at high pressure. This innovation led to the formation of crema.
-
Marketing the Crema
- The term "crema" was coined for marketing purposes. The word, meaning "cream" in Italian, was used to describe the rich, golden layer that resembled cream. It helped promote the new espresso as a superior, more luxurious coffee experience.
-
Crema's Taste Significance
- Despite its appealing appearance, the golden layer of crema itself has little to no significant taste. While it contains some coffee oils and aromas, it is mostly composed of carbon dioxide bubbles. The main flavor of the espresso comes from the liquid beneath the crema.
-
Indicator of Coffee Bean Quality
- Crema is an indicator of the freshness and quality of the coffee beans used. Freshly roasted coffee beans contain carbon dioxide trapped inside. When exposed to hot, pressurized water, this gas is released, forming the crema. Stale beans, having lost most of their CO2, produce little to no crema, indicating they are not fresh.
Summary
Crema in espresso is a sign of modern espresso machine technology and fresh coffee beans, rather than a significant contributor to flavor. It’s an aesthetic and quality marker that enhances the overall coffee experience.