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Do you love the mild flavour of a café crème, which is characterised by its sweet and slightly caramel notes?
Do you love the mild flavour of a café crème, which is characterised by its sweet and slightly caramel notes? Then you've come to the right place!
In this description, you'll learn everything you need to know about this popular Swiss coffee - from its history to how to prepare it perfectly
The name "Café Crème" comes from the French and literally means "coffee with cream". Originally, this coffee was served in Switzerland with a dash of cream, hence the name. Today, however, the name mainly refers to the velvety crema that forms on the surface when this coffee is prepared. In Switzerland, café crème is a real classic and is enjoyed daily in many cafés and households.
A perfect café crème is characterised by its mild yet full-bodied flavour and characteristic crema. This crema should remain on the coffee for at least two minutes and have an even, "tiger pattern" appearance. It is important that the coffee is not too bitter and not too weak - the balance is what makes café crème so special. The longer brewing time and lower pressure compared to espresso produces a softer and more flavoursome drink.
A blend of Arabica and Robusta beans is best suited for a café crème. Arabica provides a mild and aromatic base, while Robusta makes the coffee stronger and ensures a beautiful crema. The beans should be medium to dark roasted to achieve a harmonious balance between acidity and bitterness. As far as the milk is concerned, café crème is traditionally enjoyed on its own, but you can add a little milk or cream if you wish.
Preparing a café crème is simple, but requires precision. Use around 12-15 grams of freshly ground coffee and brew it with 120-150 ml of water. The ideal brewing time is 25-30 seconds. The grind should be finer than for filter coffee, but coarser than for espresso. A café crème is often prepared with a portafilter machine or a fully automatic coffee machine, as the right pressure and brewing time can be set perfectly here.
Café crème is very different from cappuccino and latte macchiato. While the cappuccino consists of one third espresso, one third hot milk and one third milk foam, the café crème focusses on the coffee. A latte macchiato, on the other hand, consists mainly of milk and is "spotted" with a shot of espresso. The café crème is therefore milder than an espresso, but has more body and less milk than the other two variants. It is perfect for anyone who prefers a pure coffee flavour with a soft note.
To prepare a perfect café crème, you need a few important utensils. A good espresso machine or fully automatic coffee machine is essential to ensure the right pressure and brewing time. A grinder for fresh coffee beans is also important to be able to optimise the grind. Finally, you should use a sturdy cup that retains heat well to serve your café crème in style. For connoisseurs, a water filter can also be useful to optimise the water quality, as it has a significant influence on the taste.
Now you are well equipped to prepare a perfect café crème at home and enjoy the flavour of Switzerland to the full!
