Caffè crema

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Caffè crema is a long espresso beverage primarily served in Switzerland and northern Italy. The term "caffè crema" translates to "cream coffee" in Italian, but it does not refer to coffee with added cream. Instead, it describes a coffee drink that is similar to an espresso but is brewed for a longer duration, resulting in a larger volume of coffee.

History

The term "caffè crema" was more commonly used in the 1940s and 1950s in Italy to describe what is now known as espresso. Over time, the term fell out of use in Italy but continued to be used in Switzerland and parts of northern Italy to describe a different style of coffee.

Preparation

Caffè crema is prepared using an espresso machine, but the extraction time is longer than that of a standard espresso. Typically, a caffè crema is brewed for 20-30 seconds, resulting in a coffee that is approximately 180-240 ml in volume, compared to the 30-40 ml of a standard espresso. The longer extraction time allows for more water to pass through the coffee grounds, producing a milder and less concentrated flavor.

Characteristics

The flavor profile of caffè crema is less intense than that of an espresso, with a smoother and more diluted taste. The beverage retains the characteristic crema, the golden foam that forms on the surface of an espresso, which is a result of the emulsification of the coffee oils during the brewing process.

Comparison with Other Coffee Drinks

Caffè crema is often compared to Americano and long black coffee drinks. However, unlike an Americano, which is made by adding hot water to a shot of espresso, caffè crema is brewed directly with a longer extraction time. Similarly, a long black is made by adding espresso to hot water, which is different from the brewing method of caffè crema.

Related Pages

• Espresso
• Americano
• Long black
• Coffee
• Coffee preparation

See Also

• List of coffee drinks
• Coffee culture

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