Susan Zimmer, I Love Coffee
Once an espresso is prepared, its floral aromas develop first,while others, including the heavier, more roasted aromas, take longer to emerge. It is at this point the the crema is essential. It forms a "lid" over the coffee and prevents the most volatile vapors and aromas from escaping. In its bouyant perfection and crowning glory, the crema floats on top of the espresso.
Maybe it's not outstanding literature, but the topic of the paragraph increases the quality of the imagery in a way that is existentially delightful.
Well ... at least it speaks to me—in a caffeinated sort of way.
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