There is no doubt that an Americano without crema is better than an Americano with crema.
One of my viewers commented:
"Crema looks really pretty, but the only reason it exists is due to co2 byproduct from the roasting process aerated by the high pressure environment of an espresso machine. also some of the undesirable oils found in coffee. tastes fine when mixed in, but is generally very harsh, intensely bitter, and slightly acidic. generally for americanos, like op said, you should remove the byproduct to give a smoother and richer taste, and remove some of the bitterness included in crema."
He was right in what he said.
enjoy watching.
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