creman.

Brit.

/ˈkreɪmə/,

/ˈkrɛmə/, U.S.

/ˈkreɪmə/,

/ˈkrɛmə/

Origin: A borrowing from Italian. Etymon: Italian crema.

Etymology: < Italian crema cream (see cream n.²).

The caramel-coloured layer of froth or foam which forms on the surface of a freshly brewed serving of espresso coffee.

ΚΠ

1982 Chicago Tribune 29 Sept. vii. 17/1 If too cool, the telltale beige foam, called crema, which distinguishes the perfectly brewed cup, will not be thick and longlasting.

1999 M. Pendergrast Uncommon Grounds ii. xi. 211 Espresso coffee..is dark..with a rich hazel-colored crema on top.

2003 N.Y. Times Mag. 14 Dec. 62/2 Hot water is forced through the capsule at just the right pressure, creating a perfect espresso topped with a dense crema.

This is a new entry (OED Third Edition, March 2007; most recently modified version published online March 2022).

单词	crema
释义	creman. Brit. /ˈkreɪmə/, /ˈkrɛmə/, U.S. /ˈkreɪmə/, /ˈkrɛmə/ Origin: A borrowing from Italian. Etymon: Italian crema. Etymology: < Italian crema cream (see cream n.²). The caramel-coloured layer of froth or foam which forms on the surface of a freshly brewed serving of espresso coffee. ΚΠ 1982 Chicago Tribune 29 Sept. vii. 17/1 If too cool, the telltale beige foam, called crema, which distinguishes the perfectly brewed cup, will not be thick and longlasting. 1999 M. Pendergrast Uncommon Grounds ii. xi. 211 Espresso coffee..is dark..with a rich hazel-colored crema on top. 2003 N.Y. Times Mag. 14 Dec. 62/2 Hot water is forced through the capsule at just the right pressure, creating a perfect espresso topped with a dense crema. This is a new entry (OED Third Edition, March 2007; most recently modified version published online March 2022). < n.1982
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