What is the term used for the foam produced on top of espresso?

The term used for the foam produced on top of espresso is "crema." Crema is a thick, golden-brown layer that forms when hot water emulsifies the oils in the coffee, along with the natural sugars and acids, during the brewing process. It is a key indicator of the quality of an espresso shot and contributes to the overall flavor and aroma. The presence of crema is often associated with a well-prepared espresso, making it an essential aspect for baristas to understand and achieve in their coffee-making process. This layer not only enhances the visual appeal of the drink but also plays a role in the sensory experience by trapping volatile aromas and oils, which can elevate the tasting experience.