Crema or caffè? How important is the crema in espresso?
When an espresso arrives at the table, the first impression often emerges before even tasting it. A dark, dense, and abundant crema immediately conveys the idea of an intense and, almost automatically, quality coffee.
A generous amount of cream does not mean the quality of the espresso
The presence of Robusta, for example, can contribute to a fuller-bodied, more intense espresso with a generally more abundant and persistent crema. At the same time, it can lead to a greater perception of bitterness compared to many Arabicas. This doesn't mean that a blend with Robusta is better or worse: it simply means that it can have different characteristics. Roasting and the way the coffee is extracted also profoundly change what we find in the cup. The risk, therefore, is confusing a particularly intense coffee with a necessarily good one. These two concepts can coexist, but they are not synonymous.
The true judgment comes from the palate
Perhaps, then, to understand an espresso we should learn to focus less on the crema and more on what happens in the mouth. A balanced coffee shouldn't leave only a bitter sensation: we can try to recognize its aroma, sweetness, acidity, and persistence, asking ourselves above all whether these characteristics are harmonious. Bitterness must also be distinguished from a burnt or overly roasted sensation, which can be dominant and overwhelm the other aromas. Even small details in the cup can provide some clues: finding obvious residues of ground coffee on the bottom is certainly not what we would expect from a carefully prepared espresso. However, you don't need to be an expert taster: just pausing for a few seconds before adding sugar and asking yourself what you're really tasting can change the way you drink your coffee.
