Coffee cream: what it depends on and how to improve it

When it comes to espresso, cream is the first thing that catches the eye. It is that thin, dense and persistent golden layer that forms on the surface and which, apart from being aesthetically pleasing, is a true indicator of quality. But what does coffee cream depend on? And how can it be improved?

In this article we look at the key elements that influence the formation of cream, the techniques to follow to obtain the best cream and what any anomalies in colour and consistency may indicate.

The role of the coffee blend and freshness

The first variable that determines the quality of the cream is the blend used. Not all coffee varieties produce the same quantity or quality of cream. Blends containing a good percentage of Robusta tend to generate a thicker, more persistent cream than 100% Arabica blends, which offer more aromatic elegance but less structure.

The degree of roasting also plays a key role: a darker roast tends to favour cream formation, but may sacrifice some more delicate aromatic notes. It is therefore important to strike a balance between intensity and aromatic complexity, especially if your aim is to offer an espresso that is perfect both to the eye and to the taste.

Another crucial aspect is the freshness of the coffee. After roasting, the beans release carbon dioxide, an essential element in creating the cream. If the coffee is too old or has been stored incorrectly, the cream will be flat, evanescent or even absent. This is why it is important to always use fresh, well-preserved and freshly ground coffee.

Correct techniques for a perfect cream

In addition to the quality of the blend, extraction techniques come into play, which can enhance or compromise the cream formation.

The grind is one of the main factors: if it is too coarse, the water will pass through too quickly and will not be able to properly extract the oils and gases responsible for the cream; if it is too fine, there is a risk of too slow extraction and an excessively dark and dense cream.

The tamping - i.e., the pressure with which the coffee is compacted in the portafilter - must also be uniform and calibrated, to avoid irregular water passages.

Finally, it is essential to work with a well-calibrated and clean espresso machine, with stable and constant water temperature and pressure. Every detail affects the result in the cup, and often small adjustments make a big difference in the quality of the cream.

What a too dark or too light cream indicates

Cream is not only an aesthetic element, but a real visual indicator of the quality of extraction.

A cream that is too light can indicate under-extraction, a blend that is too fresh or insufficient pressure. The result will be a watered-down, lacking in body and aromatically poor coffee.

Conversely, a too dark cream is often a sign of over-extraction, perhaps caused by over-dosing or too fine a grind. In these cases, the coffee can be bitter and unbalanced.

The ideal is to obtain a hazelnut-coloured cream, with slightly darker streaks (so-called “tiger stripes”) and a dense but not heavy consistency, and to be able to sustain a teaspoon of sugar for a few moments.

The cream of the coffee is much more than a matter of aesthetics: it is the visible result of correct and careful processing, and is often the first sign of a properly made espresso. With Portioli blends and precise technique, you will always get a perfect cream, which not only enhances the appearance of your cup, but anticipates a full and memorable taste experience.