What if I remove the golden layer of Crema from the espresso cup???

Many people watch me skim off the crema layer on an Espresso cup and say: "What a waste, the essence is all there!". But I find that "essence" is sometimes just a layer of barrier. Scientifically, crema is essentially a system of CO2 bubbles surrounding oil and super-fine coffee particles. It looks pretty, but actually contains a lot of bitterness and compounds that oxidize the fastest. When drinking, this layer of fatty foam clings tightly to the tongue, unintentionally "covering" the fruity notes or elegant sweetness of Specialty coffee beans.

I choose to get rid of it to:

I see a glass of "naked" Espresso, no crema, which may not be eye-catching on the photo, but the flavor is extremely real. Have you ever tried to "courage" to remove the crema layer to taste the true soul of eggplant beans? Try it once, we have another way to enjoy espresso