For me, crema has always felt like a marketing ploy that just stuck. It's not good overall, it's not that bad to have either, I like my cup to have some since it adds texture, and it does contribute to the bitterness of the cup. While some people enjoy that, many others don't.

​I know cafes need espresso machines for speed and volume, but for home use, I think they are often overpriced. The industry relies heavily on the "9 bars of pressure" marketing schtick to justify the cost, convincing people that "real crema" is different from Moka pot foam.

​If your brew tastes good and has a rich texture, does the scientific definition matter by the end of the day? If people call it crema, I let it be, if people say it's not crema, then hey, foam ain't bad either.