Café Crema
A long 120-150ml pull from an espresso basket, the Swiss and northern-Italian everyday cup. Longer than a lungo, thinner than espresso, with a crema that lasts.
Method
Espresso
Typical volume
150 ml
Caffeine
100 mg
A reference figure for the drink, not a measurement of your cup.
Café Crema preparation
- Dose 16-18g in a double basket, ground three to four steps coarser than espresso.
- Pull 120-150g into a 180ml cup over 50-70 seconds.
- Watch the stream and stop while it still runs golden, before it goes pale and watery.
A long pull, not a diluted espresso - the coarser grind is what stops it turning bitter halfway through. Swiss and northern-Italian machines have made it this way since the 1940s.
What makes it
More espresso drinks
Log it, and the caffeine with it
Log every café crema you make and the app works out the caffeine. On iPhone it writes to Apple Health.
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