The Espresso Pages from Sweet Maria's: Espresso, a Definition and General (#)
„It has both a liquid and a foam element (crema). It is made on a specialized machine that forces hot water through finely ground coffee that has been compacted (tamped), the force of the water being spent in the coffee cake. It takes 20-30 seconds to percolate the water through the coffee cake (or "puck") which is held in a portafilter "coffee handle". It is judged by its appearance, aroma, mouthfeel (body), flavor and aftertaste.“
http://www.sweetmarias.com/ espresso-general1.html - Cached
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BBC - h2g2 - Ways to Make Good Coffee
„This can be seen as a brown-coloured foam floating on the surface of the coffee. This is known as crema and is the sign of a delicious cup of coffee.Note that the ideal cup for serving coffee with crema has a rounded base inside the cup. Apparently, the corners on some cups cause the froth to collapse.There are, however, some drawbacks to the pump-operated maker: The water is not quite as hot as other methods, improving the flavour, but can be too cold if milk is added. Although the maker normally has a steam attachment for frothing milk for cappucinos, this can't be done at the same time as making the coffee, because the water is not hot enough, so you must turn on the steam attachment, wait a minute for it to warm up and then froth the milk.“
http://www.bbc.co.uk/dna/h2g2/a592832
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„Tap your pitcher once again giving it a swirl, to mix the steamed milk, and the foam together. Pour your shots right down the middle of your espresso, slowly, not breaking the crema. 3 quarters the way up the cup, rock your pitcher back and forth while bringing it back slowly. Cut back across the top of your drink, creating the stem.“
http://www.ineedcoffee.com/02/12/latteart/
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„Then brew for 25-30 seconds. A properly prepared espresso will fill half the espresso cup, with the crema, a caramel-colored foam, forming perfectly on top.“
http://www.illyusa.com/preparation/ espressowithground.html
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„Thick china cups are preferred. Large cups dissipate the heat and the crema (foam) which carries the aroma in a fine cup of espresso.“
http://www.illyusa.com/pr/ espresso_myths_exposed.htm
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Espresso! My Espresso! An Ongoing Internet Novel - CHAPTER
„ How do you know when all that approaches correctness? Floating on top of the dark, rich brew will be thelayer of crema. A rusty, reddish-brown foam that is comprised of, among other things, emulsified oils andcarbon dioxide which have been wrestled away from the bean's fibers during the brewing process. Thecrema dissipates quickly- it is transient, just a visitor to your espresso, dropping in just to say, "Hello." As itleaves your cup it should be inhaled deeply and thoroughly with the nose nearly in the cup.“
http://home.surewest.net/frcn/coffee/ coffee3.html
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