A golden foam-like layer at the top of a freshly brewed shot of espresso. The crema has a desirable flavor that is mostly sensed by the nose, but is fragile and should be preserved in an espresso drink by extracting the espresso directly into the cup the drink will be served in.
The oily substance present in espresso.
The tan foam that forms when you brew espresso. The crema makes a 'cap' which helps to retain the flavours and aromas of the espresso within the cup. Crema is due to colloids and lipids forced out into an emulsion under the pressure of an espresso machine.
The pale brown foam that covers the surface of a well brewed cup of espresso.
The sweet tasting oily coating atop a properly brewed shot of espresso.
The dark, golden-brown, thick foam that covers the surface of espresso. A sign of well brewed espresso
the thick brown layer you will see on top of an espresso as it is made. The thicker the better and it should be able to hold the sugar for a few seconds before it dissolves into the cup.
The intense creamy oils that are deposited on the top of the coffee when made correctly.
The tan foam formed on the surface of a well made espresso.
custard; crema caramella: custard with caramel glaze
The caramel-colored froth that appears on top of a quality shot of espresso during the brewing process. The crema helps to seal in the flavors of the espresso. Demitasse: a small cup used for serving espresso. French or "half cup"
The pale brown foam covering the surface of a well-brewed tazzina of espresso.
The caramel colored foam that appears on top of a shot of espresso during the brewing period. It soon dissipates after brewing. If your Crema is gone then you waited too long...or you received a bad shot! The crema makes a 'cap' which helps retain the aromatics and flavors of the espresso within the cup - the presence of crema indicates an acceptable brew.... Crema is due to colloids and lipids forced out into an emulsion under the pressure of a espresso machine.
The tan foam formed on the surface of the espresso during the brewing process. The crema makes a "cap" which helps retain the aroma and flavors of the espresso within the cup. The presence of crema indicates an acceptable brew.
The tan-colored foam that forms on top of an espresso shot, as a result of the brewing process. The crema is composed of minuscule air bubbles composed of espresso film and forms a "cap" that protects the espresso proper from being exposed to the air.
A dense carmel colored foam that covers straight shots of espresso. Its thick flavor and aroma is a sign of proper extraction.
The creamy, golden foam on the surface of espresso which contains the full flavor of the espresso bean. Can only be consistently achieved with a pump driven espresso machine that produces the highest bars of pressure.
The reddish-brown, creamy layer of foam that sits on top of a well-drawn espresso.
The tan foam that formed on brewing espresso. The crema makes a 'cap' that helps to retain the flavor and aroma of the espresso within the cup.