Espresso crema becomes talking point

Paul Smithson

16/01/2012 16:11:27

The so-called ‘crema’ on the top of an espresso coffee is becoming a major talking point in the coffee world, reports The Telegraph.

Writing for the national newspaper, food journalist Bee Wilson pointed out that the sector can be a fast-moving place; with new technology and brewing methods adopted in cafés every week.

She described how the latest argument relates to the crema, the pale brown layer of foam at the top of an espresso. For some people, this is the best part of a drink, while some “avant-garde” consumers have decided they do not like it.

Ms Wilson said it “looks and feels wrong” for an espresso not have crema on its surface, but admitted that she ultimately likes the drink with or without it.

Originating in Copenhagen, the act of stripping an espresso of its crema is gaining credence among some leading figures in the UK.

The different methods of making and consuming coffee can form a vital part of a country’s culture, with BBC News’ Close Up magazine pointing out that coffee houses in Vienna are on Unesco’s protected list of intangible cultural heritage.

They tend to be housed in grand buildings, where people can come and spend the whole day if they wish - treating them as their own living rooms for the price of a coffee.