What reddish-brown emulsion tops an espresso due to high-pressure extraction?
Answer
Crema
Crema is the signature visual hallmark of a properly pulled espresso shot. It is described as a reddish-brown emulsion created specifically by the mechanics of pressure extraction. Near-boiling water forced through the finely ground coffee puck at high pressure emulsifies the coffee oils and traps air bubbles within the pressurized environment. This stable foam layer sits atop the concentrated liquid beverage. The presence and quality of crema are direct indicators of successful high-pressure extraction, something absent in gravity-fed filter methods.
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