What is Crema? Which Espresso Beans Have the Most Crema and How Much Do Rich Crema Coffee Beans Cost Per Bag

When it comes to espresso, crema is an indicator that can never be overlooked. Beyond giving espresso its crucial visual character, crema also changes the flavor and texture of the shot to some degree. But have you ever stopped to ask what crema actually is?

Taken literally, crema is the golden to chocolate-colored layer that appears on top of a freshly extracted espresso, and it is inseparable from pressure itself. Once extraction is complete, the lighter-colored crema floats on top while the darker coffee liquid settles below.

Espresso crema is a mixture of several substances. Under high temperature and pressure, water extracts soluble material from the coffee grounds, a process that emulsifies the naturally occurring fats and oils in the coffee and mixes them with air into tiny, dense bubbles. At the same time, freshly roasted coffee naturally releases a certain amount of carbon dioxide, and these gases join the same emulsification reaction. The fresher the roast, the more carbon dioxide is released, which is why you can watch large bubbles forming during extraction.

On one hand, crema reflects the condition of the beans: the more crema, the more natural oil the beans contain, which is of course also tied to how the green beans were processed. It also reflects the roast level and the freshness of the roasted beans. Some people believe espresso with rich crema simply tastes better, but this is not an absolute rule - Robusta beans, for instance, produce beautiful crema.

Factors Affecting Crema Quantity

The amount of crema is also related to several other factors.

Green Bean Processing Method

Natural or honey-processed beans, for example, contain more sugars and oils than washed beans and will therefore produce more crema during extraction. Different origins also bring different characteristics - beans from humid regions, for instance, differ noticeably from others in both cup quality and oil content.

Roast Date

A moderate amount of carbon dioxide taking part in emulsification can indeed increase the volume of crema, but too much carbon dioxide will only interfere with the extraction of coffee solids.

Roast Level

Light-roasted beans produce a lighter-colored, thinner crema, while dark-roasted beans produce a thicker, darker one. Note, however, that overly dark beans may release too much oil, which then clings to packaging or equipment and never reaches the cup to take part in emulsification. At the same time, that extracted oil, once exposed to air, oxidizes and turns rancid, which can also affect the state and stability of the crema.

Equipment

Rich espresso crema is the product of high temperature and high pressure. Some fully automatic or household-level machines lack a stable pressure system and cannot emulsify oils and carbon dioxide properly, so the texture and flavor of their "crema" are far from the real thing.

Beans That Produce Rich Crema

Crema is above all a question of the beans, the roast and the machine working together. A well-rested, freshly roasted blend with a good share of oil-rich beans, pulled on equipment that holds pressure steadily, is what gives you that dense, golden, syrupy layer worth photographing.

FrontStreet Coffee Recommendation

For maximum crema, FrontStreet Coffee's Classic Blend is the natural first choice. Designed specifically for espresso and the moka pot, it produces an outstanding layer of oil - even a beginner on an inexpensive home machine can pull a dense, fine crema without much trouble. It follows the traditional Mamba-style recipe built on Mandheling and Brazilian beans, giving a full, mellow, rounded body that seasoned drinkers and newcomers alike can enjoy. The lattes, cappuccinos and Dirty drinks we order every day all depend on good crema, and this blend delivers it.

If you want a traditional Americano or latte, FrontStreet Coffee's Classic Blend or Commercial Blend is the way to go. Both add a small amount of Robusta to an old-school Italian recipe, so extraction brings out butter, nut, spice, dark chocolate and toast aromas - a wild, thick body together with a burst of golden crema that makes latte art effortless. For those who prize nutty, chocolatey espresso at a friendlier price, the Specialty Blend and FrontStreet Coffee's Black Cocoa Blend lean heavily on Brazilian beans for a comfortable sweet-bitter balance and a creamy peanut aroma that glides across the palate; FrontStreet Coffee's Black Cocoa Blend is made from 100% Arabica and still delivers plenty of oil and a full body.