The crema comes from the pressure.
Crema — the dense layer on top of an espresso — is not an additive but physics: under nine bars of pressure the water dissolves the carbon dioxide left in the bean from roasting, and it rises to the surface in the cup as a fine foam, along with the coffee’s oils. Freshly roasted beans carry more gas, which is why crema is also a sign of freshness.
The recipe is arabica of the Blue Mountain variety — grown in Indonesia — with robusta: the robusta carries more of the gas and oils that crema is made of, and makes it thick and lasting. The roast is dark and is done in Indonesia, where the beans are. The one-kilogram pack of whole beans is the format a bar uses; the grinding is yours, just before brewing, because the gas and the aroma leave ground coffee within minutes.
- Cremagas and oils under pressure
- Roasted in Indonesiadark, arabica and robusta