Crema
Crema is a key quality indicator in coffee preparation, referring to the light-brown, creamy foam that sits on top of an espresso shot. In coffee shop job descriptions, it's often mentioned as part of barista skills assessment. When someone mentions crema in their resume, it typically indicates they understand proper espresso extraction and quality control. It's similar to the foam on beer - it's not just about appearance, but shows the drink was prepared correctly. Understanding crema is considered a fundamental skill in specialty coffee service.
Examples in Resumes
Trained staff in proper espresso extraction techniques, ensuring consistent Crema quality
Evaluated Crema characteristics to maintain espresso quality standards
Demonstrated expertise in achieving perfect Crema during high-volume service periods
Typical job title: "Baristas"
Also try searching for:
Where to Find Baristas
Professional Organizations
Online Communities
Job Boards
Example Interview Questions
Senior Level Questions
Q: How would you train new staff to recognize and achieve proper crema?
Expected Answer: A senior barista should explain the visual indicators of good crema (golden-brown color, thickness), the factors affecting it (grind size, tamping pressure, water temperature), and how to troubleshoot common issues.
Q: How do you maintain consistent crema quality during busy periods?
Expected Answer: Should discuss workflow organization, equipment maintenance, regular quality checks, and how to balance speed with quality while maintaining proper extraction parameters.
Mid Level Questions
Q: What indicates good quality crema?
Expected Answer: Should describe the ideal color (golden-brown), thickness (2-3mm), consistency (smooth, not bubbly), and duration (should last several minutes).
Q: How do you adjust your technique if the crema is too thin or dissipates quickly?
Expected Answer: Should explain basic troubleshooting like checking grind size, examining tamping pressure, and verifying water temperature and pressure.
Junior Level Questions
Q: What is crema and why is it important?
Expected Answer: Should explain that crema is the golden foam on top of espresso that indicates proper extraction and contributes to the overall flavor and experience.
Q: What basic steps do you take to ensure good crema formation?
Expected Answer: Should mention using freshly ground coffee, proper tamping, and maintaining clean equipment.
Experience Level Indicators
Junior (0-1 years)
- Basic understanding of crema formation
- Ability to recognize good vs. poor crema
- Basic espresso machine operation
- Understanding of basic coffee freshness principles
Mid (1-3 years)
- Consistent crema production
- Troubleshooting extraction issues
- Training others on basic techniques
- Quality control during busy service
Senior (3+ years)
- Advanced extraction technique mastery
- Staff training and development
- Equipment maintenance expertise
- Quality assurance program development
Red Flags to Watch For
- Unable to explain what affects crema quality
- No knowledge of proper espresso extraction
- Lack of attention to detail in coffee preparation
- No understanding of basic coffee freshness principles
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