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.
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