Crema debunked

I just read a great article about crema on the Coffeegeek website - a detailed, partly scientific rational behind the mysteries of crema, why it occurs, what it means and how it can (or cannot) serve as a quality evaluator.

I definitely connected with the point of crema bubbles acting like tiny packages ready to unleash the aromatics as they burst on your tongue. To me, CO2 is acting as a sublime transporter of flavor; and the surface area aspect is proof of that. It occurs in cupping too, especially at the break, when you unleash that waves of aroma and flavors that are trapped in those tiny suspended bits of goodness. I'm also one of those guys that gets off on smelling the back of the spoon after you are finished adulterating the crust - that increasing surface area thing again...

As to the grinding aspect relating to the range of grinds, I think this is inevitable for now and always. No matter how razor sharp any particular grinder's burrs are there is going to be fracturing as well as cutting action present in the grinding, which will create uncontrolled particle sizes smaller than the intended grind size, not to mention the continued mechanical/friction of the grinds as they are dosed, distributed and packed.

Great article James, spot on.