Is crema really all that important?

Anyone who tells you that a good shot can be built without crema is fooling themselves. Crema is one of the primary indicators of a good espresso shot. This isn't to say that every shot with crema on it is good. But I am saying that every shot that doesn't have crema on it is a bad shot.




Crema also serves other purposes besides being an indicator. Crema contains a lot of aromatics, which influence how your mouth tastes the espresso. Crema also acts as a partial insulator for the beverage, helping to keep it hot- besides the foam of a cappuccino and it has its own unique taste that adds to the overall shot taste.