the only thing I can come up with is small whipped cream with a shot of espresso or small coffee. This definition came from my sister that is a chef at a 5star restaurant. she said alot of cafe's in france will have the name 'petit creme' and is a broad term in the meaning. there is a desert and a cheese that also has the name petit creme.
Heissmeister Senior Member Joined: 6 Aug 2013 Posts: 12 Location: Martinsville, VA Expertise: I live coffee
Espresso: Rancilio Epoca Grinder: Super Jolly w/dosing chamber Drip: Bunn
Posted Tue Aug 13, 2013, 3:29pm Subject: Re: What is a café crème?
Hi, I know this is a very old thread now, but I'm trying to find out how to make a 'petit creme' as I used to have every day whilst in Paris. I can't find ANY information on the net.
I remember it seemed to be a cup of espresso prepared entirely of very silky milk froth. The silky foam lasted all the way to the bottom of the cup/bowl without separating into liquid milk. Could it really be a coffee made with just silky foam?
AllenMueller Senior Member Joined: 9 Dec 2013 Posts: 1 Location: Earth Expertise: I live coffee
Posted Mon Dec 9, 2013, 9:10am Subject: Re: What is a café crème?
When I stayed in Paris a few years ago, I followed the suggestions of a friend who used to live there: I always said hello and goodby as I entered and left shops, tried to speak their language whenever possible and stayed away from touristy areas. Because of this, I never encountered the mean people you always hear about from other countries - in fact, I was treated better in Paris than anywhere I've ever been.
The best advice this guy gave me was this little nugget: wake up every morning, go to the nearest cafe, get a petite crème and a bit of bread or croissant. Years later, this daily ritual is among my favorite memories of the trip.
It's basically a short, slow extraction of espresso (think ristretto) topped off with high density microfoam. The closest I've gotten - and I mean that it tastes almost exactly like what I had in Paris - is by using a decent pump espresso machine (I use a gaggia baby twin with a modded steam wand) and doing the following:
fill espresso cup with hot water from the brew head
make sure brew head and portafilter is clean, dry and preheated
prepare portafilter for ristretto shot - for me, the grind has an almost flour-like consistency. If I press my finger into the coffee, I can faintly see my fingerprint but I can still see grounds.
when portafilter is attached and ready to go, empty hot water from espresso cup, dry with clean towel and run shot to 30-40% of the volume of the espresso cup. do not take your eyes off the xtraction. you want slow, thin, syrupy legs, not a gushing crema sort of deal. (if it comes out fast: drink it or toss it, grind more beans and try again.)
using a very cold, high quality organic whole milk*, create a dense microfoam
top off espresso shot with the part of the steamed milk that is not liquid and not foam - it's the foamy liquid silky part in between. xD
note: This all has to be done very quickly - so make sure you have everything ready before you start.
*High quality organic whole milk. HIGH QUALITY. ORGANIC. I don't typically obsess over organic ingredients. However, I never see the difference in other products that I see in milk. When it comes to milk, you really do get what you pay for. You don't really notice the difference until you cook it or steam it, but it's there. A good organic milk has a sweetness and a nuttiness to it. It has a sweet fragrance. It steams up thick. The microfoam it makes keeps structure longer.
So there it is. I just had one, BTW. That's how I came here to write this post. Checked to see if anyone on the internet knew the joys of this recipe and was surprised to see nothing out there, so I knew I had to contribute. :D
note: the espresso cup in the photo looks large, but it is very small. It is my favorite espresso cup in the universe, and I have had many different kinds over the years. I found it for sale in a design museum gift shop, but this seems to be the only place I can find it online: Click Here (www.didriks.com)
Posted Mon Dec 9, 2013, 5:23pm Subject: Re: What is a café crème?
Nicely written post. That sounds amazing. It sounds like my ideal drink as well. My fav has been a tight shot for macchiato, but I think I'll aim it a little closer to what you described. Make it count!
Agreed on the milk. One of the best capps I had was at Barefoot in 2007, where they used Straus milk.
CoffeeLoversMag Senior Member Joined: 10 Jan 2013 Posts: 218 Location: Seattle Expertise: I love coffee
Posted Thu Dec 12, 2013, 5:22am Subject: Re: What is a café crème?
When you’re in France, you will encounter a café crème which comes in two sizes, a café crème and the grand café which is larger than the other one. It is like cappuccino, combination of espresso coffee and steamed milk topped with foam. Café au lait is a French word for coffee with milk. No Frenchmen are ordering this in their local café shops.
Did you know...? Dark roast coffees actually have less caffeine than lighter roasts due to the fact that the process of roasting burns off caffeine. www.coffeeloversmag.com/theMagazine
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