Posted Sun Mar 30, 2003, 6:15am Subject: Re: Cafe Creama??
Here's a Cafe Crema bean types thread that discussed considerations for the bean varities or blends that make the best Cafe Crema.
Here's a good definition that I found floating around - I've modified it a bit for clarity:
"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."
I can attest that I've had Cafe Crema in a few good Italian restaurants that served it as their "regular" coffee and it was exceptional. I prefer it to a Cafe Americano (espresso shot mixed with hot water).
Crema Coffee Pressure brewed like an espresso, but using a much larger amount of water, proportions vary, try 8 grams of coffee for a six ounce serving. A rich crema like that found on an espresso should be present. Super automatic coffee and espresso centers do a great job producing espresso or crema coffee.
A further description can be found here: http://www.1stincoffee.com/crema.asp
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