Café Crema is a mixed coffee drink recipe popular in neighboring Italian and Swiss regions. This delicious drink is made with espresso, full-fat milk, sugar, and, believe it or not, a layer of cornstarch. It’s thick, creamy, and has a festive vibe to it.
Today, we can only see a variant of “café crema” that uses a very long shot of espresso.
For example, a “ristretto” is a 1-1.5oz espresso shot. An “espresso” is a 2oz shot. A “lungo” is a 3oz shot. But a “café crema” is a 6–8oz espresso shot. So the pull time is the real magician behind the different flavor profiles.
Therefore, a café crema calls for more coarsely ground coffee.
Note: Originally, “café crema” was just another name for a traditional espresso. And the word “Crema” refers to the cream on top that we usually see over a fresh shot of espresso.
The Recipe Specifications
- Time required: 7 minutes
- Ratio: 1:1 (coffee to cream)
- Drink size: 6-8 oz. per serving
- A medium-sized cooking pot
- An espresso maker
- A coffee grinder
- 2 tablespoons of sugar per serving
- Dark-roasted coffee beans
- Whole milk
- 2 tablespoons of flour (optional)
- Chocolate powder (optional)
First, take the dark-roasted coffee beans and make a coarse grind out of them
Prepare the 6-8oz long black shot in your espresso maker with fresh ground coffee
Put the flour, sugar, and milk into the cooking pot. Keep whisking the mixture until it’s fully dissolved
Turn the pot’s heat to medium and immediately pour the espresso into it
Stir continuously and bring the mixture to a light boil for 1 minute
Now pour the mixture into your cup, top it off with chocolate powder, serve, and enjoy!