What does "crema" refer to in espresso?

The term "crema" specifically refers to the golden frothy layer that forms on top of a freshly pulled espresso shot. This layer is a result of the emulsification of oils in the coffee and the gases released during the brewing process, which contribute to its rich, velvety texture and unique flavor. The presence of crema is often a mark of a well-pulled espresso shot, as it indicates that the coffee grounds were properly extracted to create a balanced flavor profile.

Crema not only enhances the aesthetic appeal of the espresso but also plays a role in preserving the aromas and flavors of the coffee, making it an important component in the overall espresso experience. This distinguishes it clearly from the foam created in lattes, which involves steamed milk and has a different texture and role in the drink. Additionally, crema is not associated with any bitterness, nor is it a type of coffee bean. These characteristics denote the importance and specific definition of crema in the context of espresso.