Café Crème

For one of these variants you can even use the same scale as for your espresso and do not have to adjust your mill. Stay tuned until the end. Have fun with the video! To begin with the question, what is coffee cream? A coffee cream, also known as coffee cream or cream, is a large cup of coffee, about 120 ml, which is brewed from an espresso or from a lighter, special coffee cream. As with espresso, a cream layer is created on the coffee. The dosage, i. e. how much coffee I take and the duration of the coffee cream is about the same as with espresso. The decisive factor is the degree of paint. With a gruber degree of paint you can make it that from the same amount of water in the same time more water flows through the coffee bed and not only a small espresso cup, but also a large cup. Now there are basically only two options. Do you make a coffee cream based on an easy or double espresso? The answer is, both. The drinks are quite different. The first version of a coffee cream I want to show you today is the one based on an easy espresso. You take your one-seed, put the mill a little gruber than espresso and paint about 7-8 grams of coffee cream in a sieve. I'll show you something later. Then you tamp the coffee cream. I use a convex temper for my one-seed, but a straight one is the same. Then you make a short layer of the drink, put the sieve in, start the p The weight of the coffee cream should between 90 and 110 grams. That corresponds to about 120 milliliters. Since espresso is lighter than water and can vary from bean to bean, I recommend you to measure only in grams and not in milliliters. The 90 to 110 grams should be enough in 25 to 30 seconds from the p Just If the cup is too early to fill, you just make it a little finer and if it takes too long until the cup is full, a little gruber. This is how your coffee cream looks at the end. With this version, the coffee cream becomes a little thinner and wester. The test ratio of 7 to 8 grams to 90 to 110 grams is very large with 1 to 13. Many The second version I want to show you, my favorite version, by the way, is the one based on a double espresso. I prefer this version, because the coffee cream is much more silky and not too thin and tastes a little stronger. For this version, you take a double sieve and about 17 grams of coffee cream in sieve. Of course, here again with the slightly gruberer level compared to espresso. The rest is just the same. This time you measure the 120 milliliters or 90 to 110 grams, but not 7 to 8 grams of coffee cream, but 17 grams. The reference time of 25 to 30 seconds is of course the same. If you don't know it yet, I would recommend you to watch my first coffee cream video. I explained this version very thoroughly. I will link it up here. You can already see on the surface that the drink is less wester than with the first version. The test ratio of 17 grams to 90 to 110 grams is about 1 to 5. Here you can see the facts of the two variants in comparison. Now a few words about the coffee cream. The difference between the coffee cream and the espresso coffee cream is not particularly large. On the left you see the coffee cream for coffee cream, on the right the espresso for coffee cream. The coffee cream is really just a thick gruber. Be careful when you are there. If you only drink the coffee cream rarely, it is safe to always change the mill. If the coffee cream is very important and you drink it regularly, it is worth it to think about a second mill. It may not have to be the most expensive. A good alternative could also be a hand mill. At least it does not take too much space in the kitchen. Next, I will show you the third variant. With this you can take the same mill as espresso and do not have to change your mill. For this you take your double sieve and paint with the same mill as for your espresso about 12 grams of coffee cream in sieve. Then you can use a tams and you can use your coffee cream as normal. The goal is also to have 120 milliliters or 90 to 110 grams in the cup after 25 to 30 seconds. If you have to correct something with this variant, do not change the mill, but correct the ratio over the dose. So you take something less than 12 grams of coffee cream when the coffee cream is too slow or something more if it runs too fast. Since you do not have to adjust the mill here, I find this variant for everyday use. In addition, the coffee cream tastes pretty good. A little bit more to the taste. Of course you can use the same beans as for your espresso for your coffee cream. However, not every beans that tastes great as espresso are not necessarily good as coffee cream. Tendentially you should use lighter beans. You can also ask your yeast for coffee cream on the ground. Often special yeast is offered for that. Finally, I would The correct brew pressure for coffee cream is lower than the espresso. You say it should between 3 and 5, maybe 6 bar. I would not take this value as a parameter that I necessarily have to achieve. The lower brew pressure is created automatically, because the water is easier to flow through the coffee cream because of the lower dose of the coffee cream. I would recommend you to adjust and correct your coffee cream only by using the brew and the dose as a parameter and not by chasing the perfect brew pressure. I would recommend you to experiment a little and try out all three options. Then you will surely find your perfect preparation method for your coffee cream. If I could help you with this video and you have not done it yet, I would be very happy if you subscribe to my channel, then you will not miss any of my videos. I would also be happy if you have any questions about coffee cream, please write them in the comments.