Crema tastes bitter and harsh and tastes kind of like the taste of foam from a draft beer without drinking the liquid itself.
Crema usually tastes bitter and can be more bitter than the espresso itself.
Crema is the Spanish word for cream.
In the United States, or in the English language, it is sometimes referred to as crema espesa (English: "thick cream"), also referred to as crema fresca (English: "fresh cream") in Mexico.
Heavy cream is the base of the Mexican crema, making it creamy and slightly sweet but with a thinner consistency.
It's great for pouring and drizzling over food.
Buttermilk is what gives the crema a tanginess and adds some acidity to help the crema slightly ferment.
Crema is thinner than sour cream, a little more tangy and slightly salty.
Though crème fraîche and sour cream stand as the two best substitutes for crema Mexicana, a less common alternative is plain yogurt.
Kahlúa Mexican Crema is similar to Irish cream.
You can stir the Crema into coffee, hot cocoa or drizzle over ice cream for a sweet coffee infused treat.