What's the best way to maximize the crema with the aeropress? Thx! – From Anders S.

One of the best kept secrets in coffee is that crema is bitter. Renowned coffee author Kenneth Davids wrote about the origin of crema in Italy at Gaggia, developers of home espresso machines. The engineering department was fretting about what they called "scum" on the coffee. But the marketing departments said, "No worry, we'll call it crème naturale".