Caffè Crema, meaning "cream coffee" in Italian, derives its name from the thick foam layer that forms on the surface of the coffee. This type of coffee is prepared using espresso machines but uses more water compared to espresso, resulting in a larger volume. Typically ranging between 120-180 ml, it has a milder flavor and is particularly popular in Switzerland and Northern Europe.

History

The history of Caffè Crema dates back to the early development of espresso machines. In the mid-20th century, coffee prepared using piston-driven espresso machines developed by Achille Gaggia had a creamier texture compared to coffee brewed with steam pressure. Initially, consumers criticized the foam layer on top of the coffee, but over time, it became an accepted feature and was named "Caffè Crema." Revived in the 1980s in Switzerland, this type of coffee is now recognized as a distinct beverage category.

Characteristics of Caffè Crema

Caffè Crema is made using methods similar to espresso but with coarser coffee grounds and more water. As a result, the coffee has a milder intensity and offers a broader range of aromas. The creamy layer on top forms from carbon dioxide released by the coffee beans under pressure.

This cream not only enhances the visual appeal of the coffee but also helps preserve its aroma. However, the flavor of Caffè Crema is not solely dependent on this layer; the overall balance and aromatic profile of the beverage depend on the quality of the coffee beans and the preparation method.

Preparation and Consumption

When preparing Caffè Crema, the grind size should be between that of filter coffee and espresso. Although it is made using espresso machines, the contact time between water and coffee is longer. This allows the coffee to develop a lighter flavor profile.

Caffè Crema is usually consumed plain but can be customized with milk or sugar to suit individual preferences. Due to its larger volume, it offers a drinking experience similar to filter coffee.

Current Standing

Caffè Crema is seen as an alternative for those who prefer lighter and more balanced coffee types. Popular in Switzerland and Northern Europe, this coffee has become more accessible for home preparation in recent years with the widespread availability of coffee machines. It bridges the gap between espresso and filter coffee, providing a balanced flavor experience.