Crema Doesn’t Equal Quality: Busting a Common Coffee Myth

In some coffee circles, there's a popular belief that the thicker the crema on an espresso, the better the quality of the coffee. While this idea is widespread, it’s actually a misconception—and in some cases, the opposite can be true.

What Is Crema?

Crema is the light brown, foamy layer that forms on top of a freshly brewed espresso. It’s created during extraction, when pressurized hot water emulsifies the oils in the coffee and traps carbon dioxide released from the ground beans. A nice crema can be visually appealing, but its presence—or thickness—is not a reliable indicator of how good the coffee actually is.

The Robusta Factor

One of the key reasons some espressos have a thicker crema is due to the type of coffee bean used. Robusta beans, compared to Arabica, contain:

• More caffeine

• More natural oils

• More carbon dioxide (especially if freshly roasted)

These factors naturally produce more crema during extraction. However, Robusta is also known for its stronger, more bitter flavor, and is often considered lower in quality compared to Arabica. So, while a Robusta-heavy blend may produce a rich crema, it doesn’t necessarily result in a better-tasting espresso.

Crema ≠ Quality

Many factors influence espresso quality—bean origin, roast level, grind size, brewing temperature, water pressure, and extraction time. Crema is simply one outcome of that process. A thin layer of crema can appear on a perfectly balanced, well-made espresso—especially if it’s made from high-quality 100% Arabica beans.

In short: a thick crema doesn’t automatically mean the espresso is good, and a thin crema doesn’t mean it’s bad.

Where the Myth Comes From

The association between crema and quality likely comes from the early days of espresso marketing, where crema was used as a visual sign of a "proper" espresso shot. Over time, people began to assume that more crema equals better coffee, even though flavor and aroma are far better indicators of true quality.

What to Focus On Instead

When evaluating a cup of espresso, it’s more useful to consider:

• Flavor balance – Is it smooth, bitter, acidic, or sweet?

• Aroma – Does it have a fresh, complex scent?

• Body – Is it watery or full and creamy?

• Aftertaste – Does it leave a pleasant finish?

These factors will tell you much more about the coffee’s quality than the thickness of the crema on top.

Conclusion

Crema might look impressive, but it’s not a guarantee of quality. In fact, a thick crema often comes from Robusta beans, which may not deliver the refined taste many coffee lovers are looking for. The next time you’re served an espresso with a thin crema, don’t be quick to judge—it might just surprise you with its flavor.