Crema
The reddish-brown foam that sits on top of a freshly pulled espresso shot.
Crema forms when carbon dioxide trapped in fresh coffee is released and emulsified with oils during a pressurised extraction. Fresher beans and a correct grind tend to produce more stable crema.
Crema is a rough visual cue rather than a guarantee of quality — pressurised baskets can create thick crema even when the grind is not dialled in.
Why it matters for small spaces
Beginners often judge espresso by crema alone. Knowing what it does and doesn't tell you helps you avoid overpaying for features that only fake a good-looking shot.