Espresso Crema

  • Author: Vera Köster
  • Published: 24 October 2014
  • Copyright: Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim

Espresso must be topped by a foamy, reddish-brown, consolidated surface layer called crema. This metastable foam with a specific lifetime of ≤ 40 min is a marker of quality for expresso.


 

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