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Encyclopedia > Crema foam
Espresso appears dark brown with a gold-colored foam on top, and is often served in small portions.
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Espresso appears dark brown with a gold-colored foam on top, and is often served in small portions.

Crema (Italian, "cream") is a key component in the flavor of espresso with the appearance of a golden foam on the surface of the coffee. It is composed of oils, proteins and sugars. The crema has elements of both emulsion and foam colloid. Formerlly Image:Expresso. ... Formerlly Image:Expresso. ... This article is about cream, the food item. ... (Caffè) espresso (Italian, pressed coffee) is a strong, flavorful coffee beverage brewed by forcing steam through finely ground, darkly roasted coffee beans. ... Oil is a generic term for organic liquids that are not miscible with water. ... A representation of the 3D structure of myoglobin, showing coloured alpha helices. ... A sugar is a carbohydrate which is sweet to taste. ... A. Two immisicble liquids, not emulsified; B. An emulsion of Phase B dispersed in Phase A; C. The unstable emulsion progressively separates; D. The (purple) surfactant positions itself on the interfaces between Phase A and Phase B, stabilizing the emulsion An emulsion is a mixture of two immiscible (unblendable) substances. ... Foam The most general definition of foam is a substance that is formed by trapping many gas bubbles in a liquid or solid. ... In general, a colloid or colloidal dispersion is a two-phase system of matter; a type of mixture intermediate between homogeneous mixtures and heterogeneous mixtures. ...


External links

  • TooMuchCoffee: The European Coffee and Espresso Resource How to get that perfect crema on your espresso? FAQ's and discussion (non-commercial).

  Results from FactBites:
 
Frothing Milk: Techniques, Tools and Tips (5789 words)
Crema holds all of the volatile compounds that constitute the breathtaking aroma of espresso.
Lusciously fine foam can be accomplished using a technique that Mark Prince calls “dancing with the steam tip.” Constantly on the move, the pitcher is raised and lowered and moved repeatedly from side to side.
Crema was once the hallmark of espresso perfetto, the perfect espresso, indicating that all possible variables were correctly controlled by the barista.
  More results at FactBites »


 

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