A layer of fine foam on top of espresso

What is tiger striping in crema?

Darker flecks and streaks in the foam

Why do some roasters let beans rest before brewing?

To release some gas so extraction is even

Espresso Crema Quiz: How the Golden Foam Forms

Achille Gaggia's lever machine of the late 1940s first gave espresso a lasting layer of foam, and this espresso crema quiz explains what it is and what it tells you. Play 10 interactive questions on freshly roasted beans, carbon dioxide, emulsified oils, 9 bar pressure, tiger striping, Robusta, degassing and why crema fades in minutes.

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🎯 Daily Trivia Challenge • 🧠 10 Questions • ⏱️ 150 Seconds

Question 1 / 10 Time: 150s

What
What is crema?
Gas
Which gas from fresh coffee beans helps create crema?
Pressure
About how much pressure do espresso machines use?
Gaggia
Who popularized espresso with crema using a lever machine?
Fresh
What happens to crema with stale coffee beans?
Robusta
Which bean type tends to produce more crema?
Stripes
What is tiger striping in crema?
Time
Roughly how long does a classic espresso extraction take?
Fade
What happens to crema after a few minutes?
Rest
Why do some roasters let beans rest before brewing?

Explanations: answer key for all 10 questions

Q1: What is crema?
Answer: A layer of fine foam on top of espresso
It forms during high-pressure extraction.
Q2: Which gas from fresh coffee beans helps create crema?
Answer: Carbon dioxide
Roasting traps CO2 inside the beans.
Q3: About how much pressure do espresso machines use?
Answer: About 9 bar
Pressure forces water through finely ground coffee.
Q4: Who popularized espresso with crema using a lever machine?
Answer: Achille Gaggia
His design became widespread after 1948.
Q5: What happens to crema with stale coffee beans?
Answer: There is little or none
Old beans have lost most of their CO2.
Q6: Which bean type tends to produce more crema?
Answer: Robusta
Many Italian blends include some Robusta.
Q7: What is tiger striping in crema?
Answer: Darker flecks and streaks in the foam
It often indicates a well-extracted shot.
Q8: Roughly how long does a classic espresso extraction take?
Answer: About 25 to 30 seconds
Timing helps balance flavor.
Q9: What happens to crema after a few minutes?
Answer: It breaks down and dissipates
Drink espresso soon after brewing to enjoy it.
Q10: Why do some roasters let beans rest before brewing?
Answer: To release some gas so extraction is even
Very fresh beans can produce too much gas.

Espresso Crema Quiz – The Golden Foam on Espresso

Crema is the layer of fine, golden-brown foam on top of an espresso. It forms when hot water at about 9 bar of pressure pushes through finely ground coffee, emulsifying oils and carbon dioxide released from freshly roasted beans.

Achille Gaggia's lever machine, introduced in the late 1940s, first made crema a standard feature of espresso. Fresh beans give more crema, stale beans very little, and Robusta tends to produce thicker crema than Arabica.

A classic shot takes about 25 to 30 seconds. Dark tiger stripes in the crema often suggest a good extraction. Crema fades within minutes, and some roasters rest beans so excess gas escapes before brewing.

What This Quiz Teaches

Coffee lovers and home baristas will enjoy these questions.

What crema is
How it forms
Who made it famous
Which beans make more
Why it fades

Did You Know?

Crema tastes slightly bitter on its own.
Some baristas stir crema into the coffee.
Pod machines can create foam with special valves.
Water temperature is usually around 90 to 96 degrees Celsius.
Grind size strongly affects extraction.