A contribution from Die Redaktion in the category #Coffee Knowledge from 8 January 2021
„An Americano, please! Or a café crème?“ Both drinks are often ordered, but only a few people know what’s behind them. What are the differences? And how do you prepare them? We shed some light on the subject.
There are also a few similarities
This is because espresso roasts are usually used for both the Americano and the Café Crème. This simplifies the equipment needed, as it allows you to prepare larger cups of coffee with your espresso machine, without additional filter coffee equipment.
A Caffè Americano is a double espresso diluted with hot water
According to stories, the Americano came about after World War II by American soldiers in Italy when stationed GI’s found the common Italian espresso too strong. They requested a glass of hot water with their espresso to dilute it. This is how the term Caffè Americano, which we know today, came about.
The mixing ratio of espresso to water is 1:3. For a double espresso, this is approximately 50 – 60 ml of espresso and about 180 ml of hot water. The quantities vary depending on the preparer and taste. Ideally, hot water should first be poured into the cup for preparation, onto which the espresso is then brewed. This preserves the crema better.
Fill a cappuccino cup 2/3 full with hot water and pour a double espresso on it
The Café Crème is a cup of coffee prepared in a fully automatic machine or espresso machine.
To create the typical crema, the water must be pushed through the ground coffee under pressure. But the essential difference to the Americano lies in the grind and the amount of water.
Espresso and café crème both have a similar extraction time of about 25 – 30 seconds. But Café Crème uses four times as much water as espresso. While an espresso uses 20 – 30 ml, a café crème uses 120 ml or more. This is made possible by a coarser grind – significantly finer than for a filter coffee but slightly coarser than for an espresso. In contrast to the Americano, the Café Crème is also suitable for preparation in a fully automatic machine and is most often prepared in this.
Run approx. 120 to 130 ml of water through 17 g of espresso (coarser grind) in 30 sec.
For this we recommend you the following sorts
For restaurants that want to prepare café crème in their espresso machine, we recommend purchasing a second grinder for the preparation.