The Ultimate Guide to Crafting the Perfect Espresso Coffee Crema

So, we all love coffee, right? But what really makes a cup stand out? What’s the secret behind that perfect espresso coffee crema? Let’s dive in!

Mastering the Art of Espresso

Your key to an excellent coffee is a well-made espresso shot. Master this, and you can create any coffee-based drink you desire.

Fresh Ingredients Are a Must

Achieving great espresso requires using fresh, high-quality ingredients. Use coffee roasted within the last two weeks. Pair that with fresh, clean, filtered water. And don’t forget to keep your grouphead and dispersion screen (where your portafilter locks in) clean. Oh, and your portafilter should be spotless too!

Keep Everything Hot

Make sure everything involved in making your espresso is hot. This includes the machine! Run blank shots to heat the grouphead and portafilter. Don’t forget your cup! Since it only holds about 50-60ml of liquid and crema (around 40-45g in weight), it needs help to maintain the espresso’s temperature.

Grind Just Before Brewing

A crucial aspect of great espresso is grinding your coffee just seconds before brewing. Carbon dioxide (CO2) plays a vital role by carrying non-water-soluble taste and aroma elements into the cup and aiding in crema development. Fresh coffee beans contain a lot of CO2, but about 80% escapes within two minutes after grinding. You want this CO2 in your beverage, not in the air. Minimize the time between grinding and brewing.

Measure Your Coffee

Depending on your machine, measure your usual double shot volume of coffee. Once we adjusted the Barista Express, we found that 18 grams worked well at about a 4 setting on the grinder dial.

Know Your Grinder

Some grinders backload or frontload ground coffee into the filter basket, and some produce excessive clumps. Familiarise yourself with your grinder and address this potential issue: coffee must be evenly distributed in the filter basket before tamping. If your grinder backloads, like the Barista Express, use your finger to move the coffee forward and pack it slightly into the basket.

Tamping Time!

Once satisfied with the coffee bed's quick leveling, tamp it down with your preferred espresso tamper. The pressure applied is less important than ensuring the compacted coffee bed is perfectly level around the basket. Use your thumb and forefinger for this!

Lock It In

Carefully, without jarring the portafilter, lock it into your espresso machine. If you accidentally knock it against the grouphead, you might disrupt your leveling and tamping efforts. Handle it gently when inserting and locking it into position.

Pulling the Shot

Once the portafilter is secure, immediately start pulling the shot. For a lever machine, pull the lever down to cock the spring (or up to open the brew chamber, if using a La Pavoni). For a manual, semi-auto, or automatic machine (like the Barista Express), press the brew button or flick the lever switch. Utilise any pre-infusion mode if available, as it enhances espresso.

Watch the Brew

As the shot brews, closely monitor it. Look for a syrupy consistency in the espresso streams. Observe the colours and any twirling or dancing streams (which indicate a packing issue). Watch and identify any brewing defects.

We use a scale for demonstration, but we're not keen on exact measurements or stopping shots at a specific volume (or weight). We prefer observing the shot's progress and sometimes end it when we notice blonding or thinning of the espresso streams. If you reach 40-45g of brewed espresso on your doubles and the shot still looks good, things are working well. If blonding and thinning occur earlier, it’s fine to stop the shot before reaching the target volume.

Ultimately, It's All About The Taste!!

The Milk Matters Too!

Once this first step is complete, then it’s all about the milk!

Prepare the Milk and Pitcher

Use fresh, cold milk in a clean, cold pitcher. Fill it up to the bottom of the spout's indent to allow room for expansion.

Purge the Steam Wand

Briefly activate the steam wand to eliminate any residual water. This is a crucial step!

Aerate the Milk

Position the steam wand tip just below the milk's surface at a slight angle. Turn the steam on full and lower the pitcher to create a "kissing" or "hissing" sound, incorporating air. Do this for only a few seconds (1-2 for a latte, 3-4 for a cappuccino) to prevent excessive foam.

Texturise the Milk

Once sufficient air is incorporated, submerge the steam wand slightly deeper into the milk. Tilt the pitcher to create a swirling vortex, integrating the foam and breaking down large bubbles into a silky microfoam.

Monitor Temperature

Keep one hand on the side of the pitcher to monitor the temperature. Stop when the pitcher feels hot to the touch, ideally between 55−65°C (131-149°F).

Do not let it exceed 70°C (158°F) as it can burn and alter the taste.

Finish and Clean

Turn off the steam. Immediately wipe the steam wand with a damp cloth and purge it again to clean it.

Integrate and Pour

Gently tap the pitcher on the counter to eliminate any large bubbles on the surface and swirl the milk in a circular motion to integrate the microfoam. The milk should appear glossy, like wet paint.

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