As this is the Technical Bit, let's allow Ewan to get all serious. "The crema is a key indicator of method and quality. It is formed by the espresso extraction process." Is that as technical as it gets? Don't be so naive! Ewan continues, his eyes gleaming. "The chemical makeup of the crema is that of a surfactant system likely to be composed of lipids which act to trap gas bubbles." Hmm. Sounds complicated. But it isn't.

What Ewan means is that when espresso is made, under pressure, the essential oils in the coffee get agitated with the water and make a foam. If you like, it's a little bit like washing-up liquid becoming bubbly in hot water. So, apart from method, what else does the crema signify?

Back to Ewan Reid.
"The crema allows us to guess at the type of bean used in the espresso blend. A blend using lots of robusta beans will have a dark brown and, although shortlived, an effervescent crema. Arabica beans will have a lighter coloured crema, with a less vigorous foam."

It's precisely because of these visual cues that you can see our coffee experts staring intently at the cup of espresso, before raising it to their lips. The crema also gives us an insight into the time taken to extract the espresso (little white spots on the foam suggest over-extraction) and also the freshness of the beans. Just as the eyes are said to be windows into our souls, so the crema allows us to see deep into the dark heart of the magical espresso. Poetic, huh?

If there's one thing we like our customers to remember, it's to look out for a crema on their espresso. But what is it? Put simply, it's the foamy crown on the head of a well prepared espresso coffee. Ewan Reid, our Technical & Quality Director, stresses the importance of the words "well prepared" Warming to his subject. Ewan proclaims that "unless there is a: crema on the espresso, it isn't really an espresso" Strong words and bold statements, perhaps, but once consumers have become educated enough to notice the crema (or its absence) they won't be afraid to send a substandard coffee back to the kitchen.

This article originally appeared in Fresh 4