Café Crema

Café Crema is a larger coffee brewed with pressure in a fully automatic coffee machine or an espresso machine. It develops a fine crema and typically uses blends or roast profiles that support balance, clarity, and body in the cup.

Café Crema usually works best with beans roasted from light to medium or balanced roast profiles. High-quality Arabica coffees and well-matched Arabica-Robusta blends are often used to combine sweetness, crema, and a rounded cup profile.

Café Crema is brewed under pressure in a fully automatic coffee machine or an espresso machine. A typical preparation uses around 7g to 9g of coffee and more water than espresso, often about 120ml, with a slightly coarser grind.

A caffè lungo is an espresso pulled with more water. Café Crema usually uses more water as well, but often with a grind and coffee profile adjusted specifically for this style. The result is typically milder, rounder, and less concentrated than a lungo.

The key difference is the brewing method. Filter coffee is brewed without pressure, while Café Crema is extracted under pressure in a machine. That gives Café Crema its crema and a fuller mouthfeel, while filter coffee often tastes clearer and more delicate.

The coffee world is constantly evolving. Current trends include Cold Brews, where coffee is extracted cold over many hours, resulting in a particularly smooth finish. "Light Roasts" with fruity notes and "Micro Roasts" from small specialty roasters are also enjoying great popularity. These trends invite experimentation and continually offer new taste experiences.