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Topic: almost a discription of Cafe Crema (24 lines)
1) From: John - wandering Texas
This is a multi-part message in MIME format.
OK - finally got a hit - sort of:
"Cafe crema" (a.k.a. "schuemli" in Swiss-German) is the drink you are
talking about, which is not espresso but is prepared on an espresso
machine.  It uses a significantly coarser grind to extract a 6 oz
drink from the usual 14 gms of coffee.  I can't say if it's a 25
second pour since virtually every cafe has a superauto that spurts out
your drink in a matter of a few seconds.  But on a standard semi-auto,
that's the ideal.  The Swiss use different blends/roasts to come up
with rather nice results that are not bitter at all.  One of the
problems with Swiss espresso, however, is that the majority of
espresso bars are set up to serve cafe crema with superautos.  So
there's one bean supply for all coffee-based drinks.  Not the best way
to go.  Espresso in CH is OK (certainly better than the average US
locale) but really not spectacular.  There are a handful of good
espresso bars there, but you need to know where to look for the real
deal.  It's good, but it ain't Milan.
I'd be impressed if the guy had said Switzerdeutch instead of =
Swiss-German ;O)


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