Cremais an indicator of fresh coffee, pulled relatively correctly. I can produce beautiful looking crema by pulling a truly terrible shot – awful, awful tasting espresso but very pretty.
The information offered by crema really is relatively limited, and I think it is something we worry way too much about.
WorldBarista
Didn’t know the forum rules allowed such brillinat posts.
Just cause it’s simple doesn’t mean it’s not super helufpl.