What is the primary purpose of the crema in espresso?

The primary purpose of the crema in espresso is to enhance the texture and flavor of the beverage. Crema is the golden-brown foamy layer that forms on top of a well-pulled shot of espresso. It is created during the brewing process when hot water emulsifies the oils in the coffee and combines them with carbon dioxide released by the coffee grounds. This layer contributes to the overall sensory experience of drinking espresso by adding a richness and complexity to the flavor profile, as well as providing a velvety texture that enhances mouthfeel.

Additionally, the presence of crema indicates that the espresso has been brewed correctly, as it signifies a fresh shot made from properly roasted and ground coffee beans. Ultimately, the crema acts not only as a flavor enhancer but also as a visual and textural signature of a high-quality espresso.