Image of coffee topped with crema.

Crema, an Italian word meaning "cream," is the golden-brown foam that crowns a well-brewed coffee or espresso. Its origins trace back to the birthplace of espresso culture—Italy. It first emerged as a natural byproduct of the espresso-making process and has since become synonymous with quality coffee worldwide.

In the realm of coffee, crema holds a revered status. It’s not just a superficial layer atop espresso; it's a testament to the quality of your brew, an aesthetic delight, and a sensory experience all rolled into one.

The Qualities of Crema

Crema is the rich, unmistakable golden froth that hovers atop a shot of espresso, as well as coffee beverages made with a L’OR BARISTA System. What gives crema its distinctive appearance and texture? It's a complex interplay of gases, oils, and colloids. Oils present in the coffee beans contribute to its creamy texture and luscious mouthfeel. A well-formed crema should exhibit a rich, golden-brown hue, with tiny bubbles evenly distributed across its surface.

Not to be confused with milk foam, which can be added to make café drinks like cappuccinos and macchiatos, crema does not contain dairy and is a natural result of the espresso-making process. It can be a marker of a well-made beverage, crafted properly with high-quality espresso and just the right equipment.

As you take that first sip, the velvety-smooth texture of the crema caresses your tongue, enhancing the overall sensory experience. It lingers on the palate long after the coffee or espresso has been savored. Crema adds a layer of complexity to coffee and espresso, elevating it from a mere beverage to a moment of indulgence.

Crema also plays a crucial role in shaping the flavor profile of your coffee or espresso. Its oils trap flavor and aroma, preserving them until they mingle with your taste buds. This results in a symphony of flavors, from delicate floral notes to robust earthy undertones, harmonizing in perfect balance.

The Science Behind Crema

The key to crema formation lies in the brewing process itself. Carbon dioxide plays a key role in the formation of crema. After building up in the beans during the roasting process, it's later released alongside the beans' natural oils as your coffee and espresso system makes your drink and dispenses it.

High-pressure brewing is a critical component of this process. It’s necessary in order to release the carbon dioxide that’s been trapped inside the coffee since its beans were roasted and ground. When the coffee or espresso enters a high-pressure system, it moves water through the capsule with high-pressure, resulting in a luxurious layer of thick, velvety crema.

High-Pressure Brewing Creates Perfect Crema

With the L’OR BARISTA system, L'OR takes all the guesswork out of making the perfect beverage, handling every calculation to deliver the most luxurious experience possible. As the L’OR BARISTA system brews, it moves water through the capsule with precisely calibrated pressure, resulting in a luxurious layer of crema like a crown atop your favorite coffee or espresso. This feature isn’t a hallmark commonly found across its product class, setting L’OR apart from the rest.

With L’OR’s commitment to quality and innovation, every cup is an experience worth savoring, with crema as the golden seal of excellence.

To enjoy a café quality crema topped coffee or espresso from the comfort of home, consider the L'OR BARISTA and L'OR coffee and espresso capsules.