Espresso experts disagree on whether it's advisable to remove the crema.

A good espresso has several distinguishing characteristics. It has an intense and pleasant aroma, with notes of chocolate, caramel, and fruit. Its flavor should be well-balanced, with a touch of sweetness and bitterness, and a rich, full-bodied texture.

The cream has a smooth, velvety texture and concentrates much of the flavor and aroma. A thick cream indicates the use of fresh, high-quality beans, while a thin cream may signal improper preparation or low-quality beans. Some people describe it as bitter and dense on the tongue, and some experts believe it should be skimmed off to reduce the bitterness.

The crema forms when hot water is forced under high pressure through tightly packed, finely ground coffee beans, releasing carbon dioxide that mixes with the coffee's oils. Norwegian barista and roaster Kenneth Robertsen stated in an interview with Food & Wine that the crema makes espresso "much more bitter. If you add it or remove it, the experience will be completely different."

If the crema seems too bitter or heavy, you can remove it with a butter knife or spoon. You can also stir the espresso to incorporate the crema and distribute the flavors more evenly. Jon Dail, owner of Grind Coffee House and former Southern California AeroPress regional champion, told Barista Magazine that, in his opinion, espresso should always be stirred.

The grind, pressure, extraction time, and temperature all influence the crema. A finer grind results in a stronger, potentially more bitter espresso and crema, while a coarser grind produces a lighter crema, though not too much, as this can dilute the espresso. If the espresso is brewed for more than 30 seconds, a white, bland, and bitter crema may develop. Older beans also produce a lighter crema.