![]() The motivation for the caffè crema is that it produces a traditional large cup of coffee, just as brewed coffee does: the small size of espresso is due to the original Gaggia lever espresso machine of 1948 requiring manual pressure, and thus a single (solo) espresso of 30 millilitres (1.1 imp fl oz 1.0 US fl oz) was the maximum that could practically be extracted. In terms of solubles concentration, a caffè crema is approximately midway between a lungo and non-pressure brewed coffee, such as drip or press. However, volumes of caffè crema can vary significantly, from 4–8 oz (120 ml–240 ml) for a double shot, depending on how it is brewed and taste, and there is no widely agreed standard measure in the English-speaking world. Rough brewing ratios of ristretto, normale, lungo, and caffè crema are 1:2:3:6 – a doppio ristretto will be approximately 1 oz/30 ml (crema increases the volume), normale 2 oz/60 ml, lungo 3 oz/90 ml, and caffè crema 6 oz/180 ml. By contrast, a caffè crema extracts differently, and thus has a different flavor profile.Īs a long, brewed rather than diluted, espresso, caffè crema is the long end of the ristretto – normale – lungo – caffè crema range, and is significantly longer than a lungo, generally twice as long. ![]() It is similar to a caffè Americano or a long black, except that these latter are diluted espresso, and consist of making ("pulling") a normal (short) espresso shot and combining it with hot water. ![]() It is produced by running 180–240 millilitres (6.3–8.4 imp fl oz 6.1–8.1 US fl oz) of water when brewing an espresso, primarily by using a coarser grind. It is generally served as the standard "café traditionnel" in Belgium. The term "caffè crema" also refers to a long espresso drink, popular since the 1980s in Switzerland and northern Italy. In Italy caffè crema is sometimes used for a crema rich espresso. The term has fallen out of use in favor of "espresso".Īs a colorful synonym for "espresso", the term and variants find occasional use in coffee branding, as in " Jacobs Caffè Crema" and " Kenco Café Crema". "Caffè crema", and the English calque "cream coffee", was the original term for modern espresso, produced by hot water under pressure, coined in 1948 by Gaggia to describe the light brown foam ( crema) on espresso. Variant terms include "crema caffè" and the hyperforeignism "café crema" – café is French, while caffè and crema are Italian thus "café crema" mixes French and Italian.Ĭrema foam can take on multiple colors and appearances. In addition, there is also Italian iced crema caffè. In Germany it is generally known as a "Café Crème" or just "Kaffee" and is generally the default type of black coffee served, unless there is a filter machine.Īs a colorful term it generally means "espresso", while in technical discussions, referring to the long drink, it may more narrowly be referred to as Swiss caffè crema. A long espresso drink served primarily in Germany, Switzerland and Austria and northern Italy (1980s onwards), along the Italian/Swiss and Italian/Austrian border.An old name for espresso (1940s and 1950s).JSTOR ( June 2015) ( Learn how and when to remove this template message)Ĭaffè crema (Italian: "cream coffee") refers to two different coffee drinks:.Unsourced material may be challenged and removed. ![]() Please help improve this article by adding citations to reliable sources. This article needs additional citations for verification. ![]()
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