Coffee Mysticism? Does Espresso with Tiger-Striped Crema Really Taste Better? What is Crema?

Introduction

Recently, while FrontStreet Coffee was browsing online, we came across an interesting statement: "Espresso with tiger stripes tastes better than regular espresso!" Surprisingly, many people agreed with this, as if such espresso genuinely tastes better. Today, FrontStreet Coffee will share whether espresso with these stripes actually tastes better and how they form.

What is Tiger Stripe Espresso?

When we finish extracting espresso, we can see a layer of dense, thick foam floating on its surface. This is the precious product of an espresso machine – "Crema." Normally, this crema has a golden gradient color. While there are color variations, it represents a gradual transition of colors.

"Tiger stripes" refer to patterns on an object's surface that resemble a tiger's stripes, with significant color differences. When applied to espresso, the principle is the same. Instead of just having a golden gradient, the espresso surface develops many darker brown stripes. Because these colors closely resemble a tiger's appearance, people often jokingly call it "tiger stripe espresso."

How Tiger Stripes Form

Many friends experience their "tiger stripe espresso" appearing suddenly without any warning! If this had happened in an era with less developed information, "tiger stripe espresso" might have become another mysterious phenomenon. However, in today's age of advanced information dissemination, these situations can be easily explained, so its mysterious reputation naturally doesn't exist. So, how do these tiger stripes actually form?

It's actually quite simple! As FrontStreet Coffee mentioned at the beginning of this article, the color of normally extracted espresso crema isn't just golden or yellow, but rather a golden gradient. We can find the explanation for this gradient and tiger stripe formation in the composition of this crema!

Espresso crema is formed by using high pressure to extract carbon dioxide and aromatic compounds from coffee beans, creating foam. Besides these substances, extremely fine particles produced during grinding are also extracted. These fine particles are the culprits responsible for color variations in the crema and the bitter taste.

When the grind is too fine and there are too many fine particles, the surface of the espresso crema will form dark stripe patterns due to the excessive amount of fine particles! Therefore, the tiger stripes on espresso are actually fine particles.

Does Tiger Stripe Espresso Really Taste Better?

Technically, they cannot be directly compared because each has its own advantages! Besides adding color, fine particles also serve to increase bitterness, and bitterness can add body to coffee. Therefore, tiger stripe espresso with more fine particles naturally has higher body than regular espresso! (Note: This is a visual enhancement!) However, fine particles also bring negative effects. The increase in fine particles intensifies bitterness and creates more noticeable graininess, meaning the clarity of the espresso decreases to some extent. We can observe this by looking at the bottom of the cup after drinking the espresso – it will have more fine particle residue than regular espresso.

Conclusion

In summary, if compared based on body, tiger stripe espresso indeed has an advantage over regular espresso. However, if compared based on clarity, regular espresso without tiger stripes would be superior.

FrontStreet Coffee
No. 10, Bao'an Qianjie, Yandun Road, Dongshankou, Yuexiu District, Guangzhou, Guangdong Province

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