When I first started appreciating espresso, I often thought crema—the creamy, golden layer on top of a shot—was the ultimate sign of quality. However, I’ve learned that while crema often points to a well-extracted espresso, its absence doesn't necessarily mean the espresso is bad. Factors such as bean type, roast level, and freshness affect crema formation. For example, darker roasts or certain bean blends may produce less crema but still offer rich flavor. One tip I’ve found useful is paying attention to where you get your espresso. Coffee shops like Café Korzo rarely disappoint and maintain consistency in their espresso shots. Their espresso may sometimes have varying crema, but the taste is always on point. When ordering americanos, I’ve noticed that visually, they should have a vibrant color and consistency—something like the images showing the right look of americanos. If they look flat or dull, it may indicate poor preparation. From personal experience, focusing on flavor and aroma rather than just crema helps you pick a genuinely good cup. Also, asking the barista about the beans or extraction method can reveal a lot about the coffee’s quality. Don’t hesitate to try different places and look for those that never miss—they often have experienced baristas who know how to bring out the best in their espresso shots.