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magellancoffee
Senior Member
magellancoffee
Joined: 28 Nov 2012
Posts: 4
Location: London/Toronto
Expertise: I like coffee

Posted Mon Dec 17, 2012, 10:47am
Subject: Caffe Crema Tips?
 

I'd like to make a longer espresso shot, something with a little more flavour than an Americano. I came across "Caffe Crema" which, as I understand it, is a 4-8 oz shot of espresso.

I'm looking for any tips on making a quality Caffe Crema, including:

Time: 30 seconds?
Grind Size: Larger than normal espresso?
Ground Coffee Weight: 14g?16g? more?
Filter Basket: Double Filter Basket
Espresso Volume: 6-8oz?
Espresso Weight: ?
Ground Coffee Weight:Espresso Weight = 33% (more? less?)

Also, what is the difference between a Lungo, and a Caffe Crema?
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roach56
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Joined: 17 Jun 2010
Posts: 137
Location: USA
Expertise: I love coffee

Posted Mon Dec 17, 2012, 11:04am
Subject: Re: Caffe Crema Tips?
 

I make my americanos with my lever at 1oz. shot to 4 oz.water. I have done what your talking about with my pump machine using 12-14 grams ground a little courser and very lightly tamped and pulled for approx. 25 seconds into a 5 oz.cup.
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magellancoffee
Senior Member
magellancoffee
Joined: 28 Nov 2012
Posts: 4
Location: London/Toronto
Expertise: I like coffee

Posted Mon Dec 17, 2012, 11:21am
Subject: Re: Caffe Crema Tips?
 

roach56 Said:

I make my americanos with my lever at 1oz. shot to 4 oz.water. I have done what your talking about with my pump machine using 12-14 grams ground a little courser and very lightly tamped and pulled for approx. 25 seconds into a 5 oz.cup.

Posted December 17, 2012 link

How does the taste compare to the Americano?
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roach56
Senior Member


Joined: 17 Jun 2010
Posts: 137
Location: USA
Expertise: I love coffee

Posted Mon Dec 17, 2012, 12:24pm
Subject: Re: Caffe Crema Tips?
 

It's different, hard for me to describe.Give it a try.
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magellancoffee
Senior Member
magellancoffee
Joined: 28 Nov 2012
Posts: 4
Location: London/Toronto
Expertise: I like coffee

Posted Mon Dec 17, 2012, 5:42pm
Subject: Re: Caffe Crema Tips?
 

I found this:

"On a slightly different subject, one of the things I get asked fairly often is how to produce a "Cafe Crema". This is basically a long coffee (about 150 - 180ml) produced as a continuous espresso shot. The important thing to note is that the shot TIME should be 25-28 seconds, and that I recommend using 14g of coffee (a double)."

A helpful definition by phaelon56 from Coffeegeek(What is Caffe Crema?):

"Cafe Crema is made by using a coarser grind than one uses for espresso coffee. It's made in an espresso machine so that five or six ounces of water is pumped through in about the same amount of time that would normally be required to pull an espresso shot - 23 to 25 seconds.  Time is a key factor - a longer pumping would overextract and make a bitter drink.  For example, one might set a Rancilio Rocky grinder on 20 and a Solis SL-90 on 6 with a light tamp to  pull about 5 ounces in 25 seconds. It is recommended to use coffees that are best suited for regular coffee rather than espresso blends."

Schümli Coffee (German, use google translate):

Other CoffeeGeek Threads:
Blend Considerations for Caffe Crema
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