Crema, that gorgeous head of amber-colored foam atop a fresh espresso, embodies the essence of the drink to some&emdash;so why might you want to scoop it off before you drink it?
Some of the best cheeses in the world are defined by their rind: A beautiful brie, for instance, might be enveloped in a sort of bloomy outer shell. There are those for whom that funky container is a pivotal part of the flavor experience, while others will deftly scoop out the buttery interior and leave the casing behind.
The reason espresso is the only coffee beverage with what we would strictly define as crema is thanks to the pressurized extraction, strong enough to capture the carbon dioxide as it leaves the grounds and trap them within the water-oil emulsion. Not only that, but this effect is part of what gives espresso its luscious mouthfeel and all-over flavor bomb, as it allows the coffee's taste to coat the palate and lends a bit of effervescence to the concentrate.
Mixed with the heavy, sweeter brew liquor of the espresso coffee, crema can add dimension, body, and complexity; its bitterness and texture when folded into the rest of the drink become more of a complement than a distraction. It is much more pleasant, for instance, to eat a cupcake by biting vertically through equal parts cake and icing: Practically no one prefers the icing in isolation.
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