Rachel Lehman
  • Female
  • Nashville, TN
  • United States
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Rachel Lehman's Friends

  • Johanes
  • Espresso Rescue
  • Sarah Sanfino
  • Derek Dyson
  • Bing
  • Andy Vivanco
  • Lacey
  • Dave Delchamps
  • Jonathan Amos
  • Damian
  • Heath Henley
  • Joseph Robertson
  • Jason Dominy
  • scott conary

Rachel Lehman's Discussions


Started this discussion. Last reply by u30jxwipu1i1 Jan 9, 2010. 3 Replies

Bottomless Portafilter Issues

Started this discussion. Last reply by Mark Crawford Jan 20, 2009. 20 Replies


Started Dec 29, 2008 0 Replies

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Profile Information

What is your position in the coffee industry?
barista, coffee shop owner, barista trainer, coffee enthusiast
Where are you located? ( City and Country )
Nashville, Tn
How many years have you been in the industry?
If you are a barista or shop, are you interested in a barista exchange with another coffee shop/barista?
What cities or countries are you interested in traveling to?
About Me:
About My Company:
Did we misspell cream? No, it is a real word. Crema is the thick, golden-brown foam that develops in the filter and encrusts the top of an espresso serving. Crema gives espresso its complexity, depth of flavor and texture. Crema is the single most important indicator of espresso quality.

Proper emulsification of water and oil is what produces proper Crema. Dr. Joseph Josuma, a leading espresso expert states, “Crema markedly alters an espresso in terms of its mouth feel, density, viscosity, wetting power, and foam-forming ability, making it the single most important indicator of espresso quality. If there is no crema, it means the oils have not been emulsified, and hence it is not an espresso.”

We chose CREMA as our name because it represents our primary goal, excellence in quality. Our passion for the best quality in coffee, espresso and service is proudly rooted in our Italian heritage. So is our love for pizza we suspect.

We believe that smaller, traditional European sized beverages highlight the taste of espresso. Few Americans have tasted genuine Italian-style espresso, even though specialty coffee purveyors bode high quality, many Baristas are ill trained to craft a truly Italian experience. We want to change that.

At CREMA, we guarantee that every espresso has been properly extracted. Our Baristas have gone through intensive training and continue to grow in their skills. At CREMA we are always looking for ways to perfect our coffee and espresso. We hope you enjoy sharing in this experience, your satisfaction is our delight.
What is your favorite thing about the coffee industry?

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Comment Wall (6 comments)

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At 7:10pm on January 11, 2009, Bing said…
thanks for telling me about it!!! i love it already.
At 12:13pm on January 6, 2009, Steve MacDowall said…
hello Rachel, greetings from Canada and welcome to the group - Steve
At 6:25pm on January 4, 2009, Andy Vivanco said…
I agree with Jason, about your website. I like how you set it up, bloglike. Great Job! I'll have to visit sometime.
At 6:14pm on January 4, 2009, Jason Dominy said…
Welcome to bX! I love your website, seems your shop is really cool! Love to see it sometime! It's good to have you on here!
At 8:37am on December 31, 2008, scott conary said…
Welcome to the exchange! Hope to see you and/or your folks at the SERBC!
At 6:44pm on December 29, 2008, Heath Henley said…
Hey hey hey, welcome aboard!

I'm going to try and make it by for a espresso tomorrow. I've been craving a good one, might see you then...

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