Crema

Crema is the golden-brown foam layer that forms on top of a well-pulled espresso shot. It's created when hot water under pressure emulsifies the coffee's natural oils and releases carbon dioxide from freshly roasted beans. Good crema should be thick, creamy, and have a honey-like color with tiny bubbles. It typically lasts 1-2 minutes before dissipating. Crema indicates fresh beans and proper extraction. Dark, thin, or quickly disappearing crema can signal stale beans, incorrect grind size, or extraction issues. While crema adds to espresso's visual appeal and contributes to mouthfeel, some baristas prefer to stir it in or skim it off depending on personal taste.