Crema means nothing, and it took me 4 years to figure that out

I used to chase that thick golden foam on every shot, thought it meant the espresso was perfect. Then I pulled a great tasting shot with almost no crema using beans roasted 3 weeks ago, and a buddy who roasts professionally said crema is just CO2 and oils, not a quality test. Anyone else had a similar moment where a coffee rule they trusted turned out to be mostly marketing?

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1 Comment

caseyw1215d ago

Four years is a long time to chase foam, but honestly, most of us believe way weirder coffee myths for way longer. Like, I used to think expensive gear mattered more than the beans, which is just as dumb. Crema might not mean quality, but it does look nice on top, and that counts for something at 7am. The real secret is probably that most coffee rules are just people trying to sound smart. Just drink what tastes good and move on, it's not that deep.