Definitions for "Crema"
Keywords:  espresso, brew, foam, caramel, tan
A golden foam-like layer at the top of a freshly brewed shot of espresso. The crema has a desirable flavor that is mostly sensed by the nose, but is fragile and should be preserved in an espresso drink by extracting the espresso directly into the cup the drink will be served in.
The oily substance present in espresso.
The tan foam that forms when you brew espresso. The crema makes a 'cap' which helps to retain the flavours and aromas of the espresso within the cup. Crema is due to colloids and lipids forced out into an emulsion under the pressure of an espresso machine.
A tool to scramble compile Java bytecodes so as to make (unauthorized) decompilation more difficult.