Crema Is Rubbish, 2026 Edition

By Scott Rao

Republished by ST. DION Coffee with permission.

⸻

From ST. DION

At ST. DION, we believe great coffee is built on curiosity, evidence, and continual learning. In this article, Scott Rao revisits one of espresso’s most debated topics, exploring why removing crema may produce a cleaner, sweeter, and more transparent cup.

⸻

Crema Is Rubbish, 2026 Edition

In 2009, James Hoffmann famously stated “crema is rubbish.” His comments generated years of discussion but ultimately had little lasting impact on how espresso is prepared or enjoyed. This happens often in coffee: an idea emerges that clearly improves cup quality, yet tradition, consumer expectations, or market inertia prevent widespread adoption. It is unfortunate, as James identified a remarkably simple way to make espresso taste significantly better.

The idea is simple: crema is composed of carbon dioxide, fine coffee particles, oils, and bitter compounds. You don’t need a scientist to explain it—simply scoop some crema from the top of an espresso and taste it. It isn’t particularly pleasant; crema is often bitter, sour, chewy, and roasty.

Sometimes a good idea simply lacks a practical way to implement it. Air roasters, for example, existed for decades before manufacturers developed machines with the precision and controls needed for widespread adoption.

In 2025, Philippine National Barista Champion Michael Harris Conlin based his World Barista Championship routine around a device he invented called the Better Vessel, designed to remove crema and suspended solids from espresso. Although Michael did not win the championship, the Better Vessel helped him produce the highest-scoring espresso in the first round of the finals. My hope is that the Better Vessel becomes the practical solution that finally allows James’ insight to be implemented at scale.

How the Better Vessel Works

The Better Vessel is simple to use:

Pull a shot directly into the Better Vessel.

Allow the crema to settle on top.

Place the Better Vessel over your serving cup.

The vessel drains the espresso while trapping most of the crema and suspended solids.

The result is a noticeably cleaner, less bitter espresso.

A Side-by-Side Comparison

Michael hosted me for a roasting class in Manila this past December. Before the class, we had lunch at The Giving Cafe, where we prepared several espressos together.

Comparing traditional espresso with espresso filtered through the Better Vessel revealed a remarkable difference.

The conventional shots were pleasant but tasted slightly bitter, muddled, gritty, and lacked flavor clarity. (I would say that about almost every espresso I have ever tasted.)

The filtered shots, however, were clean, vibrant, smooth, and exceptionally transparent. Their flavor clarity approached that of filter coffee—similar to a typical drip coffee brewed through a Swiss Gold filter—and the tasting notes printed on the coffee bag became remarkably easy to identify.

I was sold.

⸻

About Scott Rao

Scott Rao is one of the specialty coffee industry’s most respected authors, educators, and consultants. His work on coffee roasting, extraction, and brewing has influenced coffee professionals around the world.

⸻

Originally written by Scott Rao. Republished by ST. DION Coffee with permission.

Original article: https://www.scottrao.com/blog/2026/6/7/crema-is-rubbish-2026-edition