Hi, I’m Paolo from “Le Piantagioni del Caffè” and I will tell you about the coffee cream.

The cream is formed thanks to a chemical-physical reaction due to the water pressure against the inside of the coffee filter and the chemical action that comes from the combination of water temperature and carbon dioxide inside the liquid.
This is how the popular cream is formed!
Now this cream can also be evaluated.
That is to say, there is a reason why a cream has a pretty wide texture.
It indicates that the coffee we’re drinking has a high percentage of robusta.
Whilst a cream with a fine texture indicates we have a coffee with a high percentage of arabica.
The difference between the two is the fact that the robusta cream tends to disappear
quickly whereas the arabica cream will keep part of the cream because of its tight texture.