Crema

Crema is a term used most commonly in coffee culture and in various dairy and confectionery contexts. In coffee, crema refers to the pale to dark tan, creamy layer of microbubbles that forms on the surface of a well-brewed espresso. This layer is created by emulsified oils, proteins, and suspended solids that are forced into suspension by the high-pressure extraction, typically around 9 bars. Crema contributes to aroma and mouthfeel and can indicate a successful extraction, though its presence alone does not guarantee quality. Factors influencing crema include roast level, grind size, water temperature, freshness of the beans, and the coffee-to-water ratio. It is transient and dissipates after a few minutes as the shot sits.

In culinary contexts, crema can denote a dairy product or a custard-based filling. Crema Mexicana or crema is a tangy, pale-yellow to white dairy product similar to sour cream, widely used as a topping or ingredient for tacos, soups, and tostadas. The thickness and tanginess vary by region and production method.

In Italian and Spanish-speaking patisserie, crema designates custards used as fillings or desserts. Crema pasticcera (pastry cream) is a custard made from milk, egg yolks, sugar, and starch, used in tarts, éclairs, and mille-feuille. Crema catalana is a custard dessert from Catalonia, often caramelized with sugar. The general sense of crema in these languages is “cream,” whether dairy or a cream-based preparation.

Etymology: from Latin crema meaning cream; cognate terms appear in many Romance languages.