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Is More Coffee Crema Better? What Effects Does Crema Have on Coffee? Is Coffee High in Fat Content?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Is more coffee crema better? The golden coffee crema can be said to be the soul of espresso, and even the nearby Moka pot tries every means to create some crema to prove it belongs to the espresso system. Indeed, crema is a revealing indicator for espresso - by observing the crema on an espresso, you can discern information about the coffee beans

Is More Coffee Crema Always Better?

The golden-hued coffee crema can be said to be the soul of espresso. Even the neighboring moka pot tries every means to produce some crema to prove its belonging to the espresso system. Indeed, crema serves as a revealing mirror for espresso. By observing the crema of espresso, one can identify issues with coffee beans and extraction conditions. When tasting espresso alone, rich crema adds intense mouthfeel and aroma to the coffee. When made into Americano coffee, whether by pouring water into espresso or espresso into water, a thin layer of crema floats on the surface. Drinking it reveals no particular flaws—it simply tastes like an Americano!

How Does Coffee Crema Affect Coffee?

FrontStreet Coffee simultaneously prepared two cups of Americano coffee, leaving one as is while using a spoon to scrape off the surface crema from the other before tasting. FrontStreet Coffee discovered that the Americano with crema removed tasted cleaner, with less noticeable bitterness. The flavor perception became clearer and more transparent.

What Is the Reason Behind This?

This requires understanding the composition of crema. Coffee crema is mainly composed of carbon dioxide and insoluble oils from coffee grounds. However, because the fine pores of the coffee portafilter are not as dense as filter paper, a small amount of extremely fine coffee grounds also falls into the coffee during extraction, hiding within the crema. When drinking espresso, crema makes the coffee feel richer because it is inherently fine and dense, plus crema accounts for about 1/4 of the coffee's volume, naturally creating a significant effect. When made into Americano coffee, the sparse crema is barely noticeable and doesn't provide significant help in mouthfeel. Instead, due to the fine grounds, it causes the flavor to become muddled and creates a gritty texture. Additionally, since crema itself tends toward bitterness, this also intensifies the bitter taste.