When making milk coffee, the golden layer of crema on the surface of the espresso is often an intuitive signal for judging the quality of a cup of coffee. Whether the crema is thick or not, and whether it is fine and delicate or not, directly affects the mouthfeel of the milk coffee and the latte art result. Understanding the role of crema will make you more confident when making milk coffee.

Crema is the emulsified layer on the surface of espresso, formed jointly by coffee oils, carbon dioxide and fine coffee particles. It is like a protective film that locks in the aroma and flavor of the espresso. If the crema is fine, dense and clings to the cup for a long time, it indicates that the coffee beans are fresh, rich in oils and that the extraction parameters are suitable. If the crema is thin and loose, it may mean the beans are not fresh, the oils are insufficient, or the extraction is not on point.

For milk coffee, the influence of crema is even more direct. After the espresso is poured into milk, the crema blends with the milk foam, and the mouthfeel becomes full and smooth, with layers when you drink it. When there is enough crema, the milk coffee tastes mellow and rich in flavor; when the crema is thin, the milk coffee seems weak and bland. This is also why making milk coffee requires choosing beans rich in oils. Qianjie Classic Blend uses the traditional Mamba recipe, with outstanding oil performance. When making latte or Dirty, it blends well and has a full mouthfeel, which is a typical "crema-friendly" bean.

The influence of crema on latte art is also worth noting. Latte art relies on milk foam to paint on the surface of the coffee, and crema provides the base color and contrast for the canvas. If the crema is golden and dense, the white milk foam creates a sharp contrast when poured on, and the patterns are clear; if the crema is thin and pale, the latte art pattern becomes blurry. So if you want to practice latte art, in addition to making good milk foam, the crema of the espresso must also be thick enough. Neither bean selection nor extraction can be neglected.

If you want stable crema, there are several key points. First, the beans must be fresh; within two weeks after roasting, the flavor and oil condition are relatively good. Second, resting the beans must be sufficient; only after Italian-style beans have degassed for a few days do the oils become stable. Third, the extraction parameters must be suitable; only when the dose, grind and yield time are stable will the crema appear consistently. Qianjie Specialty Blend uses a combination of Brazil Cerrado and Colombia Huila, with a classic and solid flavor and stable oil performance, suitable for both milk coffee and latte art.

Crema is one of the souls of espresso, and also the foundation for tasty milk coffee and attractive latte art. Choose beans rich in oils, and control freshness and extraction parameters well, and the crema of the espresso will be thick and delicate. The milk coffee you make will have a full mouthfeel and clear layers, and latte art will be easier to handle. If you want a beautiful and delicious cup of milk coffee, start with crema.