What is a crema coffee?
Caffè crema, and the English calque cream coffee, was the original term for modern espresso, produced by hot water under pressure, coined in 1948 by Gaggia to describe the light brown foam (crema) on espresso. The term has fallen out of use in favor of espresso. The brand began franchising in 2007 and now has franchises spread across the Gold Coast and is currently expanding into other regions. Crema Espresso offers its customers premium coffee, fresh, light meals and excellent customer service.
What are the benefits of crema coffee?
The benefits of crema First, crema enhances the flavor and aroma of espresso coffee. Second, crema helps to preserve the freshness of espresso beans. And finally, crema contributes to the espresso’s creamy texture, which makes espresso coffee more enjoyable to drink. Coffee bean freshness – Freshly roasted beans retain more natural oils and gases essential for a lush crema. Grind size – A consistent, fine grind is crucial to ensure even water distribution, leading to the optimal extraction of oils necessary for the frothing process.As others have said, it’s the oils in the bean. Just like milk or cream gets its creaminess from milk fat (and skim milk doesn’t have that same quality). The variety of coffee makes a big difference. This is why Robusta beans are often added to espresso blends – they’re said to increase the crema in an espresso shot.