magellancoffee Senior Member Joined: 28 Nov 2012 Posts: 4 Location: London/Toronto Expertise: I like coffee
Posted Mon Dec 17, 2012, 11:47am 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:
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.
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.
"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)."
"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."
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