Some of you might’ve wondered, “If Crema is a distinct type of coffee?” Well, technically no. The thick Crema, considered to be a gold standard in espresso brewing and this is what the hype is all about. It is however, dependent on many factors and most importantly on what type of beans you use for the brew.
Espresso Beans for Crema
Caffe’ Crema is actually referred to as an old Italian name for espresso or the long black Swiss Espresso. Although, the pursuit is mostly traditional aesthetics, the Crema nevertheless, is an indicator of the virtues the brew holds and responsible for a lingering flavor.
|Lavazza Super Crema||⭐⭐⭐⭐⭐|
|Kicking Horse Cliff Hanger Espresso||⭐⭐⭐⭐⭐|
|Koffee Kult Dark Roast||⭐⭐⭐⭐⭐|
|Death Wish Coffee||⭐⭐⭐⭐⭐|
|Don Pablo Classic Italian Espresso||⭐⭐⭐⭐⭐|
With an interesting variety of revitalizing tastes, Lavazza is a favourite Italian coffee brand. Producing amazing options like the Lavazza Super Crema Whole Bean Coffee Blend, with hints of hazelnut and brown sugar, soft texture and a sensational rich crema, the brand brings you amazing coffee beans.
- Medium Roast
- Contains Almonds
The rich and smooth blend is an excellent choice for good Crema, the phenomenon itself being an Italian tradition, the Super Crema maintains what it is named after.
The renowned Canadian brand maintains its reputation as one of the finest fair-trade experts, making certified organic blends. The Cliff Hanger Espresso is an aromatic blend, with notes of wild berries and cocoa that you can buy online.
- Medium Roast
- Contains cocoa
Therefore, the Kicking horse gives customers a chance to indulge in chocolaty and fruity aromas and is a suitable choice for espresso machines.
Hollywood based Koffee Kult, urges you to join their craze for skillfully produced artisan roasted coffee. The company picks the choicest coffee beans from Colombia and Brazil, presenting fine blends such as the Dark Roast. Smooth, heavy-bodied, bright with a long finish it has amazing flavor.
- Contains aroma and flavor notes of green apple, lime with a hint of pineapple
With less oil on beans, smooth flavor and balanced acidity, this delight is a good option for your coffee making.
Mostly sold online, you can also buy the coffee from grocery stores in the USA, from where the Death Wish Coffee Co. originates. The company boasts of a double the caffeine, hardcore dark roasted blend with no bitter after taste or acidity.
- Dark Roast
- Highly Caffeinated
- Contains subtle notes of cherry and chocolate
With the high oil content a thick Crema is must, however, the mild cherry and choco flavoring is a wonder in itself.
Don Pablo Coffee is a world-class grower and roaster of specialty grade, small-batch roasted-to-order blends, GMO free. The company has deep roots in Colombia and most of the coffee beans come in from there. The whole bean coffee brings to you deep and complex flavors without any bitterness.
- Dark Roast
- Contains dark chocolate and mild earthy tones
Rich, complex, and very smooth with low acidity. The sweet and well integrated blend comes with a pleasant flavor that lasts on the tongue.
With such amazing options you can always take out your automatic espresso machines or employ any other choice brewing technique, to brew yourself some quality coffee with great Crema.
For a good frothy Crema:
- A nice pressurized steaming mechanism to emulsify the oils
- Make sure you have the freshest possible beans
- Grind the beans fine and tamp them properly
Good Crema? Bad Crema???
The question is inevitable when talking about a phenomenon that actually itself is an indication of the quality of the brew. A smooth even surface and a darker colour indicates good Crema, whereas, you should always avoid light or yellower Crema, especially one with irregular bubbles.
What’s are best type of beans for Crema?
The Robusta beans are always a better option for extra Crema, they produce more Crema than the Arabic counterpart.
What to avoid?
Beans that have been roasted too long ago would never give out a good Crema. Fresh beans are a must.
How does the Crema rise?
The pressurized steam emulsifies oil in the beans which then get effervescent due to CO2 production, therefore rising.