Crema
Emulsion of CO₂ and lipids formed during espresso extraction under pressure (9 bars). Its colour (golden hazelnut) and density indicate coffee freshness and extraction quality. Lifespan: 1-3 minutes.
Emulsion of CO₂ and lipids formed during espresso extraction under pressure (9 bars). Its colour (golden hazelnut) and density indicate coffee freshness and extraction quality. Lifespan: 1-3 minutes.