Crema Explained

Coffee Giveaway has finished.

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[mustafajanoudi]

As a scientist who reads and writes about medical literature for a living, I find it surprisingly satisfying listening James discuss coffee/crema in such a rigorous and scientific fashion. You can see the mad coffee scientist in his eyes as he goes through this video haha

[federicobp]

In 2011 I coached Alejandro Mendez to win the WBC and a very big part of why he won is that we decided to filter out the crema of the espressos. The reason we decided to do this was that I had learned back then, from James Hoffmann of course!, that the sweetest and tastiest part of the espresso was the drink underneath the crema. Before we decided to incorporate the filtering out of the crema into Alejandro’s winning routine, we tasted the crema by itself separated from the drink below many times and it only tasted bitter, so it became evident that it wasn’t contributing to the flavor of drink in a positive way other than making it less palatable and at best making it more complex. So, the judges of the championship found and enjoyed a sweeter and more satisfying espresso than the rest of the competitors. Thank you James for sharing so much coffee knowledge.... we are fortunate for having you in our industry. #respect

[ahmedshakermbbch]

I can say that my entire knowledge about espresso and a lot about coffee all were gained from your videos, Thanks James

[RossQuintana]

When you start your coffee journey you will find James and you won't be disappointed. This talk was more than I expected and showed my son who was watching me how really nerdy I planned on going on coffee. Thank you for setting the bar high for intellectual coffee conversations and exceptional coffee experiences.

[cgembs]

I’m surfactant chemist and your brief explanation of surfactants was so good that it lends an added layer of credibility to everything else you say—I already believed everything you said though! As always, thank you for educating me on coffee and delivering such amazing content :)

[jinks]

This is the most therapeutic thing on the internet. I could honestly listen to you talk about anything for hours. You would make a ridiculously awesome travel vlog host where you travel the world and experience the food, coffee, history, and culture and educate the world on it. I’d watch every episode.

[wojtek]

Hi there @James ! I'm biochemistry student and now I work on my master thesis "Qualitative and quantitative analysis of the most important groups of compounds creating the flavor profile of coffee beans. Determination of the impact of grain firing parameters on this profile". I've done a lot of research and analysis so far. My beans are Blue Mountain, Arusha oraz Typica from Papua NG. Not the best sort but I've roasted them myself and so far that's not as simple as you said here. That's true crema is a colloid of foam/emulsion/sol basically made of surfactants, water and CO2. That stabilizer are mainly melanoids made of sugar and protein/amino acids. More melanoids we have more stable crema is but more stiff; and to be super stable the content of melanoids must be high, their level grows with roasting (I think you know) but paradoxically, however, crema became dry. To make it even more stable fats and free fat acids are needed. When these fats are dispersed slowly and evenly, crema is even more stable but more liquid and smooth too. That's the same fact that we have in cells; more cholesterol, other sterols and fats we have in cell walls more flexible they became.

If you are interested in that topic just text me back. Now I'm into defending a master thesis but due SARS-CoV-2 not all of my experiments are done. I want to continue that work on PhD studies to explore the subject even more and to define most of the factors influencing coffee flavor and aroma.

Greetings from Kraków, POLAND 👋🏻

[pichael]

As a Psychologist/Academic with an interest in coffee, it's so interesting and refreshing to hear someone talk about this subject with such scientific rigour and passion! It's great to not only hear an informed opinion, but one which is backed up by/substanstiated with research. Thank you James

[Dialogue_SC]

i don't drink, or even necessarily like, espresso. but i still sat here for 16 minutes hanging on every word out of his mouth. i think that's a true testament to how charismatic and intriguing Mr James Hoffmann truly is.

[robertmills]

I appreciate how Mr Hoffman advocated for supporting local coffee shops. Kudos!

[shrey]

I love how every once in a while he defies my expectations of how niche he can get.

[ThePcooney]

I'm a web designer and I think Walmart Brand Coffee is great. It's easy to grab and set up. No messy equipment in the home and you end up with a great (looking) coffee.

Thats how you sound slinging Squarespace

[tslur]

This is definitely the most in depth I've ever heard anyone talk about Crema before and I love it. Thanks for including all the research as well! Love these technical videos!

[mazlumut]

I love his distinguished voice and elegant gesture. Coffee is just the detail.

[moorejl]

Like the CO2 in a coffee bean, I am trapped in my house.

[james.randorff]

James Hoffmann manages to discuss a stimulating beverage in a calming manner. He is the chamomile of coffee experts.

I am learning so much from this channel!

[Crepitom]

I would have liked a scene where you showed the differences all together: robusta vs arabica vs dark vs light etc, non fresh vs fresh

[davidnunezpty]

I binge watched this entire channel in one week whilst working from home, 5 videos into my second run I have no regrets whatsoever...

[leopoldbloom]

That’s why I drink espresso from a glass. Just for the optics of the crema emerging from the bottom of the drink.

[antoninpetras]

I am brewing at home in mocca pot only. For espresso I go to cafe. Since I watch this channel, I see a noticeable improvement in my finished product quality. By a lot. Thanks for that.
My wife tells me that I became obsessed with the process of brewing. It's a pity that she do not speak English. I'd love to show her for instance this video to make her understand how does the coffee obsession looks like... 😂