Why does Nespresso have foam? A Comprehensive guide.

Why does Nespresso have foam? This is definitely one of the hot topics in high-end coffee, whether it enhances or distracts flavor from coffee, but one can’t deny that it looks beautiful.

So the question arises about what actually is crema?

The beautiful froth on top of the Nespresso pod shot, reddish-brown in color, adds flavors, body, and an attractive presentation to the overall look of a divine shot of coffee, is called crema.

The brewing method that extracts the coffee under pressure pushes oil from coffee beans and forms the froth (foam) on top. Traditional espresso machines and Nespresso machines force oil from coffee beans under pressure.

There is a misconception that crema is a sign of quality, but that’s not necessarily the case. According to professional baristas, the reality is several prerequisites influence how crema is formed and its quality

  • The freshness of coffee beans
  • Plantation location
  • Beans variety
  • Roast level
  • Brewing technique

Freshly ground beans are made for more crema as they contain more co2. Fresh ground beans make thicker, better, and long-lasting crema than months-old coffee beans. However, the beans should not be too dark (less crema production) or light (less flavored beans).

Plant location is another factor that influences the quality and production of crema form. Each type of coffee bean has its unique characteristics, like more quantity of fats and oil, Location where beans have grown, and what kinds of processes are used for roasting. Dry processed coffee has more quantity of fats and oils, which helps make more crema production.

Temperature and moisture influence the fat content in coffee beans.

The roasting level is another factor that influences the quality and quantity of espresso crema. Dark roasted beans contain more oil which extracts while handling and grinding them and is also present during brewing resulting in the production of less crema. The light roast is generally not the main beans used in espresso, as they have developed fewer oils overall than the darker roast. 

Arabica has a higher fat content than Robusta. Typically, 15% of Arabica beans are fats or oils, compared to 10% of Robusta beans. Espresso made with mostly or all Arabica coffee should have an advantage in producing good crema.

The brewing technique is another factor that influences the production of crema. Espresso machines have properly sized port filters that superior them to Nespresso machines in crema production.

Right grind is another factor in the production of crema. Grinds that are too coarse will not be extracted evenly from the espresso machine and therefore may not produce as much crema as finer grinds. Additionally, water temperature affects the entire brew, including crema production.

A clean machine prevents stale coffee residues from polluting the fresh preparations. Espresso machines are cleaned regularly after each brew, unlike Nespresso machines. They should, and most Nespresso drinkers do, but that’s not a fact. 

Rinsing with hot water between each brewing is recommended but not comparable to completely removing the port filter to clean it, as is usually done in a bar. Old coffee grounds left inside the machine get used up and cannot contribute to making a rich crema. On the contrary, they can endlessly obstruct the passage of fresh coffee, worsen the flow and imperceptibly ruin the Nespresso cream.

Read more: Nespresso Essenza Mini vs Plus

How does Nespresso crema made?

Nespresso crema is produced by the machine using a mechanism that produces high air pressure to create foam. Even though it mimics crema -the Nespresso machine itself just doesn’t have the power to create real crema.

 It also lacks that special blend of oils encouraged by a professional espresso machine and therefore lacks that intense flavor.

The Nespresso foaming cream will be a great alternative for normal coffee drinkers, but it won’t appeal to aficionados who will immediately complain about its lightness.

Does Nespresso Make Real Crema?

THE SIMPLE ANSWER IS NO. There are some technical reasons why this can’t be done. First of all, if you ever wonder what espresso is actually, know that espresso is by definition a coffee prepared under pressure! As the pressure increases, more water heats up and increases until it reaches the boiling point.

 The steam passes through the ground coffee beans and creates a thick liquid called "crema."

If you’ve never had an espresso before, try one. Espresso contains less caffeine than other coffee drinks because there’s less in the drink—Nespresso forces hot water under high pressure through a chamber that is already filled with ground coffee beans.

That means you can’t even see the freak of espresso, crema, or anything else! This makes it impossible for Nespresso to produce a real crema. No matter how hard they try.

Is crema formed by Nespresso supposed to be foamy?

NESPRESSO shouldn’t form FOAM. There are several reasons for excessive foam in your Nespresso machine, but the most common is the usage of too finely ground coffee beans or failure to descale.

Another possibility could be that your machine needs servicing. Nespresso recommends cleaning residue inside the machine regularly to ensure it does not affect the taste and performance of your Nespresso machine.

For example, calcium buildup can affect pressure and cause excess foam, reducing the quality of flavor in every cup.

Why is crema formed by Nespresso thin?

Crema is nothing but microbubbles of coffee beans oils that rise to the surface of espresso drinks once they have been made. These bubbles are created when co2 is extracted during the coffee beans extraction process.

First, the water pressure must be high enough (89 bar), and the water temperature must be optimal (9095 degrees Celsius). Next, the ground coffee should be fresh and pressed firmly into the machine’s portafilter with 30 pounds of pressure.

 They also need adequate measures of coffee and water; too much or too little of both will reduce the amount of CO2 available for cream production.

Finally, it takes time for all factors to be combined, so patience is key if you’re looking for your morning cup of coffee to have visible bubbles on top.

Possibilities why Nespresso crema is thin

  •  Usage of pre-ground coffee, which is not ideal for espresso machines, ensures fresh beans.
  • Too low pressures or temperatures are responsible for inhibiting proper CO2 production for optimal results.
  • If you’re new to making espresso drinks and haven’t squeezed the ground coffee into the portafilter properly.

The darker the coffee beans, the less crema it will have. However, when dark roast coffee is ground finer, more desirable compounds are available for extraction, and as a result, your morning coffee shot has more cream.

How to get thick cream?

There are many easy ways to Nespresso machine thick, rich and perfect crema shot of coffee.

  • Remove the capsule from the pod holder and keep it aside.
  •  Preheat the cup by pouring hot water into it and letting it flow into the cup.
  • Pour around half a glass of cold water into the drip pan at room temperature.
  • Thoroughly dry all surfaces. For example, water should not drip while you are making coffee.
  • Insert a Nespresso capsule (also compatible with the Original range) into the pod holder, and make sure the top of the capsule is aligned with the edge of the pod holder. Firmly close the handle until you hear a click (make sure the capsule is correctly in place)
  • Pour cold water (75 ml) into the cup, gently close the top with the palm of your hand and switch on the machine by pressing one of the buttons (Coffee or Lungo) depending on whether you want a coffee or a lungo.

 Nespresso doesn’t always make a perfect crema, especially if it’s very hot outside; this trick will create a thick, creamy froth at the top of your glass!

Nespresso is never as bitter as most coffees because over-extracting is almost impossible. This means you can experiment more with grind size and pressure without making things too bitter for most people’s tastes.

Can Nespresso coffee be made without foam?


  1. Ensure that the water tank is full and insert a capsule.
  2. Close the machine and wait for the espresso to be delivered. Turn off the machine by pressing the POWER button three times in succession (at the end of delivery). Wait 10 seconds.
  3. Turn the machine back on by pressing the POWER button three times. Press and hold the LIFT button (the one with the two arrows pointing up) simultaneously until you hear a second “click.”

Your Nespresso now produces less foam but still produces crema!

Why does crema matter?

We’ve all tried a shot without cream, and it didn’t taste perfect! Of course, that doesn’t mean you need cream for every puff, but it does mean that if you’re looking for the best possible taste, it’s essential to have plenty of creams.

 If you’ve tried Nespresso capsules without cream, the most noticeable difference will be the color; your espresso looks very dark without crema on top.

You will also notice a lack of intensity and taste richness! A shot without cream has, as customers have described it, “no depth,” is “weak,” and has a very unpleasant finish.

Nespresso crema- is this a real deal?

If visiting your local cafe for an everyday espresso isn’t an option, investing in a Nespresso machine is the best possible alternative – all levels of coffee connoisseurs can agree on this flavorful and aromatic coffee. It can in indeed, conjure up enjoyable bar experiences in your living room, especially if your palette hasn’t yet been spoiled by the world’s finest hip and expensive bartenders and mixes.

 And yes, your homemade espresso will be served with the Guinness effect, but, unfortunately, it can’t be compared to the real deal: that exquisite, foamy emulsion of coffee oils with which real traditional espresso is served.

 So, no, Nespresso Crema isn’t real, as such, but it does a great job of trying to emulate the inimitable: an authentic coffee drinking experience that excites all the senses.

Final thought

Nespresso does not produce real crema as it relies on pressurized water to push the ground coffee into the cup rather than steam pressure like traditional espresso machines. Traditional machines heat water to steam, then push it through the compacted ground coffee with enough force to create crema.

 Espresso machines produce less pressure than espresso machines. It may give you the impression that there is not enough coffee in your drink, but if you look at the amount of pressure used, it is very small compared to a traditional machine.

However, You will still get the great taste and high-quality products you expect from Nespresso using one of their coffee machines or infusers with their capsules.

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