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What is Pressure Brewed “Crema” Coffee?

When you order a cup of coffee at a fine restaurant in Europe, the beans are ground, tamped and pressure brewed in seconds. This pressure-brewed coffee is called crema coffee because it is crowned with a golden froth, referred to as crèma.

CREMA traps the fine aromatics and the light gaseous flavors that register on the palate. It acts like a blanket keeping in flavors and aromas that would otherwise escape.

Pressure Brewed Coffee is not to be confused with an Americano or espresso diluted with hot water. The high pressure and the shorter brewing time also prevent the extraction of bitter oils and release less caffeine than other brewing methods.