Crema Researchers

From the De’Longhi site:

The identifying mark of an authentic Italian espresso can be found in the caramel colored layer that lies on top of a properly brewed espresso. This is referred to as the “crema,” and it is the essence of a perfect espresso. The crema holds all the compounds that constitute the aroma and flavor of an espresso. A good crema will last about thirty to ninety seconds before it dissipates completely. Once this has happened, the aromatics are infused into the drink to deliver an authentic-tasting espresso. The technicians at De’Longhi spent years perfecting the crema produced by the Magnifica, and after your first cup brewed in your machine, we think you’ll agree it was worth all their effort [1].

What caught my attention was that years of research have been devoted to the crema problem [the portion I italicized]. It made me wonder about priorities, where people and companies for that matter, spend their time. Typically, when I think about research, it is related to some glamorous effort intent on pushing forward our knowledge of the Universe. The study of crema does not seem to carry the same thrill.

I can imagine the scenarios of parents explaining the occupation of their child: my child is a nuclear physicist studying sub atomic particles at the Fermi Institute in Chicago or my child is a crema researcher at the De’Longhi Laboratory. They don’t seem to carry the same weight. One line of research extols the exotic; the other the mundane.

If personal impact is any measure, the crema researcher’s results are more apparent to me on a daily basis. What does that mean? De’Longhi is focusing on the practical issues? My life is mundane?