Coffee beans are filled with oils that emerge from coffee grounds under high pressure. These oils form the crema—the frothy stuff on top of an espresso. In the last installment of Science Friday’s series on coffee, food-science writer Harold McGee, author of On Food and Cooking, explains the chemistry of crema.
Credits
Meet the Producer
About Jenny Woodward
Jenny Woodward is a director, editor, and video producer based in New York. She grew up in Madison Wisconsin, and has a background in art direction, photography, graphic design, illustration, theater and technology.