Over here in Europe, the bubbly froth on top of coffee is a big deal. Even the home brew coffee (pictured here, it was mine on Saturday) has it.
At first, I shrugged and said, ‘meh.’ But you know? I’ve really grown to like it – even to expect it now. It adds a certain je ne sais quois to the coffee experience.
I would love to spend a whole day testing and trying different coffee aromas and foamy textures – and in the culture of Vienna, I am 100% sure that there are people that do exactly that most Sundays – but I’m saving that topic for another post.
For now, enjoy the crema. Because it makes a coffee good.