The secret of a perfect cremaThe
machine is naturally also an important factor in making a coffee or espresso crowned with a delicious
crema. However, apart from the machine, other factors are decisive for making a "Schümlikaffee"
as it is called in Switzerland: The crema, the thick, golden-brown foam which
is formed on the prepared espresso, is made up of oils, proteins and different types of sugar, and contains
a major part of the espresso aroma. Coffee blend decisive
The
more oils a coffee blend contains, the less stable the crema. For this reason espresso coffee blends
often contain a certain percentage of Robusta beans, as these beans only contain around 10 percent oil
in comparison to the quality, highly-aromatic Arabica beans, which contain around 16 percent. Clean
cups
If the espresso cups are not clean and if they have grease residues on the
insides, the crema will also collapse more quickly due to the lowered surface tension. 
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