Simply put, the crema is what we call the light layer of dark tan foam found on the surface of a shot of espresso. Technically, the crema itself does not impact the taste of the espresso, but coffee experts generally agree that the crema is a good indication of what the quality of the rest of the espresso will be like.

Crema is formed during the extraction process when water and coffee bean oils emulsify. After coffee beans are roasted, they begin to release CO2. Most of that is released into the air between roasting and grinding, but what CO2 remains in the cells is released during grinding. When hot water hits the coffee grounds with the high pressure of an espresso machine, the water emulsifies the oils in the coffee and then gets supersaturated with CO2, resulting in lots of tiny bubbles that make up the foamy layer of crema.

For an interesting visual demonstration of the science behind crema, check out the video below.

That being said, coffee crema was not a component in espresso until 1948 when Achille Gaggia began selling the modern espresso machine using a lever-driven piston to force water through coffee grounds with more pressure than was previously possible.

There are a few tell-tale qualities that determine whether or not a crema is “good” or not. More importantly, there are a few aesthetic indicators of an unhealthy crema, which may be a sign that your espresso is also unhealthy.

First, a crema should have the right balance of color: too dark is not a much of a problem, but too light is no good. Crema should be a tawny, red-gold color. Next, the crema should be smooth. If it’s gritty, you may have a problem. Crema relies on thousands of tiny bubbles to create a foamy, but velvety surface. There is no room for big bubbles in good crema.

Good crema has staying power. Ideally, crema will last for about two minutes before it disappears into the rest of the espresso. A crema that lasts for under a minute may indicate a problem. The ideal crema is not too thick or too thin: most baristas aim to have a crema that takes up about 1/10 of the espresso. 

It’s important to note that good espresso coffees can produce bad cremas and bad coffees can produce good ones. There are more factors that go into producing a pleasing crema than just quality. For example, Italian coffee companies are infamous for purposely including Robusta coffee beans in with their coffee blends simply because they produce a better crema. 

Robusta and Arabica are the two main coffee bean species used by coffee manufacturers worldwide. Arabica is commonly used by specialty roasters for its superior taste and quality, but Robusta produces a better crema. However, that crema comes at the expense of taste. The result is a beautiful-looking espresso with a less than desired taste. 

This is one of the many reasons you’ll find plenty of coffee experts who will encourage you to forget about the crema and just focus on making a great shot of espresso. Chances are a beautiful crema will naturally follow. See this video here for a basic overview of what makes a good shot of espresso.

If you are feeling particularly curious, check out this video here for a longer explanation and basic introduction to some barista skills. 

There are a number of factors that affect the color, duration, thickness, and overall appearance of crema. Some of these include the temperature of the brewing water, the roasting date of the coffee beans, the length of extraction, and the species of coffee beans being used.

There is a lot going on at once in your espresso demitasse cup. A better way to understand what affects crema is to work backward: what does the appearance of the crema tell you about the espresso you are about to drink? The three main things you can observe from your crema are the color, the thickness or fullness, and how long it lasts. 

There are huge amounts of color variations in crema, and not all of them are bad. Colors will vary as a result of lighter or darker coffee roasts. However, there are other color variances that signal a problem, such as dark rings around the edge of the cup or a crema that is too light.

Exceptionally light crema is a sign that the espresso was under-extracted. In this case, the crema may also be thinner or not last as long. Under-extraction can be a result of any number of problems that happen between grinding, tamping, and brewing and simply means that not enough flavor comes out of the coffee grounds.

When under-extraction is not the problem, lighter crema can also be a result of a cold espresso machine. Double check to make sure that your machine is still at the ideal temperature for brewing (195F-205F).

On the flip side, a darker crema is likely a product of over-extraction, or when too much flavor was extracted from the coffee grounds. This is essentially the opposite problem of lighter crema so it could be an issue of too fine of a grind, too much pressure while tamping, or a shot that was pulled too long. If none of those issues seem to be the culprit, then an extra-dark crema could also be a sign that the espresso machine is overheated.

There is a term that is common in the barista world called “tiger flecking” that refers to inconsistent dark spots in the crema of a well-pulled espresso shot. Tiger flecking likely has more to do with the quality of the roast you are using and your experience as a barista than anything you can directly control. This video below shows a shot of espresso being pulled with the highly sought-after but elusive tiger flecking characteristic.

Finally, the fullness of crema varies depending on how the roasted beans were processed: dry processed is most common and leaves beans with more of their natural oils. These oils result in a better, fuller crema. Conversely, washed or wet processed is becoming a more common option among artisan roasters and doesn’t give beans quite as much natural oil: the resulting cream lacks in thickness.

There are some disagreements among coffee experts about how important—or completely unimportant—crema is for an espresso. So much disagreement, actually, that some claim it is the holy grail and final judgment of quality and other call it complete “rubbish.”

If you’re a seasoned barista or coffee enthusiast, you likely have your own opinion about where crema falls in the spectrum of importance. If you’re just starting out on your coffee journey, you’re likely confused and frustrated.

Like most fierce debates in the coffee world, it will likely fall entirely upon your own personal preferences. Crema adds body and lingering flavor to espresso, but it’s unlikely to be the only factor at work in making something you enjoy.

For an interesting perspective from two coffee experts on how much crema can really tell you about your espresso, check this video out here.

Part of the reason that crema became such a standard of quality in the espresso world is wrapped up in tradition. Much of coffee culture is a continuation of a rich history that extends hundreds of years into the cafes of Italy. By the time Gaggia and his crema-making machine appeared on the scene, good espresso was just as much about the presentation as it was about the taste.

That may be one of the reasons that coffee experts have a lingering obsession with getting the crema just right. Another reason is that the crema does, in many ways, give us clues about the espresso we are about to drink, such as the age of the roast, the quality of the beans, the temperature of the water, and the length of the shot. All of that information tells us what we can expect from the espresso, but it does not give us a complete picture.

One way to look at crema is as the first impression of espresso. It will be the first thing you can observe and the first tastes you get. Similar to experiencing a new wine or beer for the first time, the crema is part of the initial experience of a new espresso. Whether or not it is the ultimate judge of quality is really beside the point: now that you know what to expect and what not to expect, you can enjoy your espresso and decide for yourself what you prefer.

In the United States, a latte is made with a double shot of espresso (60 mL or 2 oz), steamed milk, and a 1/2 in-thick layer of milk foam on top. Most lattes will be between 8 oz and 12 oz depending on the coffee shop’s preference. This popular version of the latte uses microfoam, which is perfect for creating elaborate designs. In fact, latte art has become its own art form (see vid below) and baristas everywhere seek to master the delicate process (see here) of creating beautiful designs on their lattes. 

The macchiato, also called a caffè macchiato or espresso macchiato, is made with espresso and a small amount of steamed milk. The literal translation of caffè macchiato from Italian is “stained coffee” or “spotted coffee.”

Rather than thinking about the ingredients of the macchiato in terms of their ratio to each other, think of it as espresso with a “drop” of milk in it. This drink originated when baristas needed to find a way to differentiate a shot of straight espresso from a shot of espresso with a little bit of milk. In fact, the Portuguese name for this drink, café pingado, is directly translated as “coffee with a drop” (see here).

The macchiato is a strong coffee drink. It is occasionally prepared with a little bit of milk foam, but more often than not your macchiato will be prepared in a shot glass with espresso and a light layer of steamed milk on top.

Macchiatos are a popular drink around the world, though like many coffee drinks, it is of Italian origin. In Mexico, the macchiato is referred to as a cortado, which is a much different drink (see here) in some countries and includes more milk.

This drink has a strong flavor and relies on the quality of the espresso beans to really make it shine.

A traditional cappuccino from Italy is made using equal parts espresso, steamed milk, and milk foam. The resulting beverage is perfect for milk foam artwork (see vid below) and packs a smooth, frothy taste and texture.

The origins of the cappuccino date back hundreds of years in Italy, where it is typically reserved for a morning addition to breakfast or a mid-morning snack. Italians often serve cappuccinos to children due to the higher milk content.

The cappuccino migrated to the United States and gained popularity about 25 years ago (see here). Traditional cappuccinos make an appearance at your local cafes and coffee shops, but the drink has become common enough that you might often find semblances of flavored cappuccinos in dispensing machines at gas stations. Be warned—these are not traditional cappuccinos!

Cappuccinos are popular all over the world, resulting in a number of different variations on the original beverage. 

The versatility and popularity of the cappuccino continue to grow, so consider ordering one on your next visit to a coffee bar.

A mocha uses the complementary flavor combination of coffee and chocolate (see here) to create a rich, satisfying treat. Much like a latte, a mocha is made from a similar ratio combination of steamed milk and espresso with the addition of milk, white, or dark chocolate.

The name mocha, also called a caffè mocha or a mochaccino, comes from the city of Mocha, Yemen. In the 15th century to early 18th century, Mocha was known for being a famous marketplace for the coffee trade.

You can think of the mocha as almost like a hot chocolate with a shot of espresso added, although a barista might bristle at any insinuation that the art of making a mocha doesn’t require skill.

The exact preparation and ingredients in a mocha will differ by cafe. Some coffee bars use chocolate syrup or cocoa powder to create a mocha, while others may actually break up pieces of chocolate inside the drink that melt and create a fun, uneven pattern on the side of the glass.

A mochaccino is typically used synonymously with a mocha, but there is sometimes a slight variation: whereas a mocha is prepared using espresso, steamed milk, and added chocolate, a mochaccino is sometimes prepared by adding espresso to hot chocolate milk. The difference is subtle, but the technicality remains for those of you who appreciate the details.

It might also be helpful to think of a mocha as a latte with added chocolate flavoring, though just know that the comparison is not exact. Both drinks have a similarly smooth, velvety mouthfeel and contain a generous amount of steamed milk.

However, mochas do not typically have milk foam on the top like a latte. Instead, most coffee bars and shops will sell their mochas with whipped cream. Some even add marshmallows or additional chocolate syrup. Occasionally, bars will prepare mochas with such flair and extravagance that they officially cross the line into the dessert realm.

Most variations of the mocha involved changes to the toppings and type of chocolate used. For example, a white mocha is a popular variation and simply uses the addition of white chocolate instead of dark or milk chocolate. A black and white mocha (see here)—that goes by a number of different names—uses a combination of dark and white chocolate to create a beautiful color and flavor contrast.

These basic drinks are widely available in their traditional forms at most coffee shops, bars, and cafes around the world. The best way to get to know each drink is to try one prepared traditionally by a skilled barista.

However, once you’ve dipped your toes into the world of coffee drinks, it can be fun to try out some other common variations. If you find yourself lost in the coffee bar menu, use this brief explanation of other espresso drinks to help you find your way. Keep in mind this is not an exhaustive list, but it does cover some of the most popular variations.

Just like a latte, a macchiato begins with an espresso shot. A macchiato is typically brewed in a demitasse cup just like a regular shot of espresso would be. While you are pulling your shot, steam your milk using a frother just like you would with a latte. For a macchiato, you’ll want the milk to be a little foamier than what you use for a latte. Depending on how traditional you are making your macchiato, you only need a dollop of foamy milk. Some baristas prefer a little extra milk, so you might get some variation from one coffee shop to the next. After your espresso is ready, pour or scoop your milk on top of the espresso according to your preference.

This barista uses about 1 oz of milk instead of the traditional drop to add a creamier flavor to his macchiato, but the traditional preparation is the same.

A cappuccino serving mug is slightly smaller than a latte mug but much bigger than the demitasse cup used for espresso. The total volume of the final drink will be about 5-6 oz so many coffee shops have a separate serving mug for this drink. Most traditional Italian cappuccinos use a single shot, but many countries have standardized using a double shot for a cappuccino. The final ratio should be a 1:1:1 of espresso, milk, and milk foam, usually 2 oz each. Pull your espresso shot and steam your milk. Rather than the microfoam of a latte, a cappuccino uses a much foamier consistency of milk. Because of this, many baristas will give their foamy milk an extra swirl before pouring it into their espresso and creating beautiful artwork.

Watch a standard cappuccino being prepared here:

A mocha is prepared the same way as a latte with the additional step of adding chocolate, which is the key ingredient in a mocha and what separates it from a latte. Most cafes have their own unique way of preparing a mocha: some use cocoa powder mixed with a little hot water and others use pre-made chocolate syrups. We’ve even seen coffee shops break up pieces of chocolate and add that to the drink. The type of chocolate you use can also vary between milk, dark, and white.

Most cafes will use some kind of sweetened milk chocolate, but it’s always a good idea to ask. Mochas are about the same size as a latte so most will be brewed directly into the same size serving mug. Some baristas pour the chocolate in first and brew the espresso over the top, and others will brew the espresso and then top it with chocolate before adding milk. Either way works, though it is slightly more traditional to add the chocolate second and much more common in American coffee shops to add the chocolate first. Otherwise, simply continue as if you are making a latte and then finish with toppings of your choice like whipped cream, more chocolate, or milk foam.

This barista here adds a combination of cocoa powder and hot water and brews the espresso over the top before adding steamed milk artwork just like a latte.

We encourage you to sample all four main espresso drinks to find the taste and style you like best. When prepared correctly, all of these beverages have the potential to be quality cups of coffee. However, your personal taste means you will likely have a preference for one over the other.

If you enjoy the taste of milk in your coffee, then go with a cappuccino or a latte. The latte has a much silkier mouthfeel than a cappuccino due to the smooth microfoam used. It also lacks a substantial amount of foam, so it will be a bit more full of texture. A cappuccino is also a milk-dense coffee drink but about half of the milk that is used will be in the form of foam, so the espresso flavor will be more pronounced and the textures of the drink will seem more separated.

If you like the taste of strong espresso, go with a macchiato. This is definitely a drink for those who enjoy the nuances of espresso shots. If you want something to sip on for a longer period of time, stick with the latte or cappuccino.

All of the chocolate lovers out there gravitate immediately towards the mocha. This is the perfect traditional espresso drink for anyone who enjoys flavored coffee.

Hopefully, you now feel more prepared for your next coffee shop visit. We encourage you to sample as many different kinds of espresso drinks as you can to find your perfect drink.

If you are a world traveler, take the opportunity to learn about coffee preparation in local coffee shops the next time you find yourself in a foreign city. The tradition of drinking and preparing coffee and espresso has a long history, so many cultures have their own way of making these basic drinks.

As always, seek out coffee shops that use freshly ground, quality beans for the best espresso drink experience. Good luck with your coffee adventure!

The key principle to understand is that coffee beans begin to lose their flavor the moment they are roasted. The farther away from the roasting date they get, the less ideal they become. Unfortunately, there is no magic marker to tell you when your coffee beans are no longer at their peak performance.

Instead, you’ll need a little background on coffee so you can trust your own judgment. 

First things first: Unless you're one of those lucky souls that gets to see it up-close on a coffee vacation (yes, those are real), you've probably wondered: what are coffee beans and how did they get to your kitchen?

Coffee beans begin as a fruit called a coffee cherry that grows on coffee trees in geographic areas between the Tropics of Cancer and Capricorn. Once cherries are bright red, they are ready to be harvested.

Next comes processing. There are a few different methods of processing but the two most common are dry processing and wet processing.

In dry processing, coffee cherries are sorted by hand to remove debris and damaged cherries. Then they are spread out and left in the sun for up to 4 weeks, intermittently raked or turned by hand to ensure even drying. The resulting berries have a hard outer shell and maximum moisture content of 12.5%. The beans are stored until they are sent to a mill for hulling, at which point they are officially green coffee beans ready to be sold.

In wet processing, the beans are cleaned and then pumped using a special machine that separates the flesh and skin from the bean. The bean is left with a slippery outer layer called the mucilage and another thin outer layer called the parchment. The beans are cleaned again and put into tanks where the mucilage breaks down naturally leaving just the bean and parchment. Everything is washed again with clean water to ensure the mucilage is flushed away. Then the beans are dried using a similar sun-drying process as the one mentioned above that takes 8-10 days. Just before selling, the beans are hulled to remove the parchment layer and then sorted and graded.

Coffee is shipped around the world in its green coffee bean state, and that’s how it arrives at your local roaster. The roasting stage is where most of the characteristic aromas, flavors, and colors of coffee beans form and variations in the roasting process are what gives different coffees their unique profiles. To see a more in-depth look at the roasting process, check out this video here.

Coffee in its natural green bean state is comprised of dozens of different chemicals and compounds: carbohydrates, amino acids, lipids, etc. During the roasting process, amino acids and sugars within the coffee beans begin a series of chemical chain reactions called the Maillard Reaction that creates coffee’s color and taste. The result is the transformation of a dozen different organic compounds into more than a thousand, all giving coffee its characteristic flavor and aroma. 

Gases, mainly carbon dioxide, form inside coffee beans during the roasting process and are rapidly released immediately after roasting. That’s why many roasters follow the 12-24 hour degassing rule, where they let freshly roasted coffee beans sit for at least 12 to 24 hours to allow the rapidly escaping carbon dioxide to leave the coffee beans, since it can negatively impact extraction and therefore the taste of the resulting coffee brew.

After degassing, coffee is packing and sealed in airtight containers or special packaging that keeps it away from light and air. One of the biggest elements that accelerates the deterioration of coffee beans after roasting is oxygen. Water and heat have the ability to change coffee’s properties, as we can observe through the brewing process. However, through oxidation, oxygen molecules steal electrons from other molecules creating unstable free radicals that are responsible for reactions we call rusting, aging, and staling.

For us, that means exposure to oxygen slowly robs coffee beans of their flavor. This is one of the reasons that coffee experts emphasize using freshly ground coffee for brewing: increasing the surface area of coffee beans by grinding them up increases their exposure to oxygen and causes them to prematurely lose their flavor before you are ready to brew.

From farm to coffee roaster to carefully sealed packaged on the shelves of your local coffee shop or grocery store, that is how coffee beans make their way into your possession. 

So at what point in the process described above is coffee considered “fresh”? After all, it would seem that the “freshest” coffee beans are the ones recently harvested, right? While that is true for most fruits, the way we consume coffee is much different so our standards for what is fresh must change as well.

Most people in the coffee industry agree that the question, “how fresh are these coffee beans?” is really a question of how long ago they were roasted. That’s because coffee doesn’t expire the way that perishable food items in your refrigerator do. Whether or not coffee is “fresh” really becomes a matter of its flavor.

Freshness can be thought of as the time frame in which your coffee beans are at their peak flavor performance. For most coffee experts, anything beyond that timeframe is when coffee loses its value. Of course, whether or not you agree depends entirely on how you value your coffee: for its flavor or for any number of other reasons (routine, caffeine intake of choice, etc.).

The tricky and somewhat confusing part is that even among coffee experts, there is no consensus for standard measures we can use to tell if coffee has passed its “fresh” mark and become stale. The first compounds to evaporate once oxidation has begun are the flavor compounds responsible for the sweet-smelling, buttery, and earthy aromas and flavors. Most coffee shops will go by the individual roaster’s suggestions for when to take their product off of the shelves since every roast and every coffee is slightly different.

The question is, should you do the same in your home? The closest we come to a general consensus on how long coffee beans last is approximately three weeks (assuming they are still in whole bean form and have not been ground yet). However, we’re going to bet that if you drink coffee every day and have developed a taste for what to expect, you’ll likely notice a difference after the first week. Does that mean your coffee is bad? Not necessarily.

Many companies use special packaging to prevent their beans from spoiling between the period of time that the beans leave the roaster and arrive in your kitchen. For example, it is common to package coffee with a valve-sealed bag that allows carbon dioxide to escape but prevents oxygen from entering.

However, once you get your beans home and open the container, the oxidation process begins and the freshness clock starts ticking. This moment right here is when your beans are fresh, assuming you bought them from a quality supplier with a marked roasted date on the side of the packaging, and when you have the chance to extend your coffee beans shelf life with proper storage. Warning: do not pre-grind your beans. Grinding rapidly accelerates the loss of flavor and aroma so it should only be done right before you plan on brewing coffee.

The two main enemies of coffee beans are oxygen and moisture, so it’s best to keep your beans in a cool, dry place. Exposure to sunlight is also harmful to your coffee beans as it can prematurely heat coffee, altering the flavor and aroma before you are ready to start the brewing process.

Ideal storage for your coffee beans is in an airtight container and placed somewhere away from moisture, heat, and light. While mason jars may be a pretty way to store coffee, they let in too much light and don’t always provide an adequate seal. There are some specialty containers on the market designed for coffee bean storage that are worth researching and trying out if you are serious about keeping your beans healthy. 

The airtight seal also comes in handy if you live in an area with a naturally higher humidity index. Coffee beans, once placed in an adequate container, are most appropriately stored in a cupboard or pantry where the temperature will remain relatively constant. Climates that are unusually humid or dry may impact storage, which is another reason why coffee containers are worth the investment.

While we don't recommend this next method, but one common way people store coffee is by putting it in the freezer. Coffee that is frozen cannot be allowed to thaw: as soon as it begins to thaw, the condensation begins the extraction process (making coffee). If you then put those beans back into the freezer, you’ve done the opposite of what you intended to do and altered the chemical state of the beans. When you really are ready to brew the coffee, it will already be halfway through the extraction process. Additionally, you don't just have to talk our word for it. The SCAA does not recommend freezing coffee and also considers refrigeration a failure, as it may cause the lipids and moisture to emulsify.

We can't in good conscience tell you want you might want to hear, which is that coffee can last a super long time. Just because your coffee beans might look and smell fine doesn’t mean you should use them.

If you’ve properly stored your coffee beans in a cool, dry place inside an airtight container, we feel that the beans will be okay for a maximum of three weeks. And considering how quickly coffee loses its flavor over time, it might not taste like anything if you purchased sub-par coffee beans.

On the other hand, once your beans are ground, we recommend not using them after one week. Already at the one week mark, the flavor quality has been lost significantly. We've said it before, and it might even be worth putting on our gravestone: Only grind your coffee beans immediately before brewing.

There are some stages of the coffee bean that really are dangerously icky.

If your coffee was somehow introduced to water and or was not packaged properly, it is no longer safe to consume. Rancid, moldy coffee is not the same as flat, flavorless coffee that is simply past its prime.

Do not brew coffee if there is any indication that it was not sealed properly, is wet or shows signs that it was introduced to water, smells of mildew, or shows visible signs of mold. Those are all signs that coffee has officially crossed the line into “unsafe to consume.” It is no longer a matter of taste: coffee that has gone rancid will make you sick.

Otherwise, enjoy extending your coffee’s “flavor life” with the knowledge and tips above—we know you’ll notice the difference.