The layer of saturated coffee grinds that float to the surface when cupping (tasting) coffee. As part of the traditional coffee-cupping method, “breaking the crust” is when the grounds are agitated to release trapped vapours allowing the taster to note the coffees unique characteristics. The crust is then scooped out with spoons before tasting the coffee.
Crust of coffee grounds sitting on top of the cup
The reddish brown froth covering the surface of a high quality cup of espresso. The presence of crema is the main difference between drip coffee and espresso. Oils in the coffee grounds form small rusty brown colored liquid, which is then forced out of the porta-filter by pressurized hot water. These coffee oils are what makes the crema float to the surface of perfectly made espresso drinks. Crema is rich with flavour and can remain in the mouth and throat for up to an hour after drinking the espresso.
Author’s note:
Coffee packed too finely in the porta-filter tends to create crema that is too dark, while coarsely ground coffee will likely produce crema that is too light. The variety of coffee, as well as the roast the coffee beans were processed and then roasted, will greatly affect the volume and colour of crema produced.
Crema on top of the 6oz Americano
