You’ve heard the whispers. “You can’t get crema with decaf.” Or worse: “Crema only happens with real coffee.”
Wrong on both counts.
Decaf can absolutely produce crema—the silky, golden layer of espresso magic that sits on top of a well-pulled shot. You just need the right beans, the right method, and a little common sense.
What is crema, anyway?
Crema is the frothy, caramel-coloured foam that forms when hot water emulsifies the oils in coffee under pressure. It’s a sign of freshness, quality, and well-calibrated brewing.
It’s not just for show. It enhances aroma, balances bitterness, and makes your espresso feel like espresso—not just very small coffee.
Why do people say decaf can’t make crema?
Because they’re using stale beans, bad grind, or the wrong kit—and then blaming the decaf.
Some decaf processes strip away too much CO2 (needed for crema). But not all. Our Swiss Water and EA process beans retain enough gas and oil to make proper crema.
If your decaf isn’t producing crema, the coffee’s either too old, too coarse, or not designed for espresso.
What you need for crema with decaf
- Fresh beans or fresh-ground. Start with our espresso-ready decaf. No stale stuff.
- A decent espresso machine. Pressure matters. Don’t expect miracles from a pod machine or stovetop.
- Right grind size. Too fine and you choke the shot. Too coarse and you get brown water.
- Tamp evenly. Uneven tamp = uneven extraction = crema failure.
Tips for better crema from decaf
- Preheat everything—machine, cup, portafilter.
- Use filtered water (not weird radiator tap water).
- Don’t overfill the basket. Let the pressure do its job.
- If it still won’t crema: your beans are past their prime.
Final sip
Yes, decaf can crema. It just needs to be the right decaf, treated with the same care as any specialty coffee.
Start with beans that are roasted for espresso. Fresh. Chemical-free. Loved enough to win a Great Taste Award.
Get your crema-friendly decaf right here.