Americano vs. café crème: the perfect black coffee from the portafilter machine

Imagine you are standing behind a spotlessly polished portafilter machine, ready to prepare the perfect black coffee. Your guest, a true coffee connoisseur, asks: "Americano or café crème?" What do you answer? Don't panic, friend of coffee! Today we dive deep into the world of these two coffee legends and find out once and for all which is the true champion of the black gold.

Americano: the smart espresso extender

The Americano is like an espresso that has enjoyed a spa day. Started short and strong, it gets an extension with hot water and thus becomes smoother, but remains a real pick-me-up.

The origins: a legend with a soldier's flair

Legend has it that during the Second World War in Italy, US soldiers found the espresso there too strong and diluted it with water. This is how the Americano was created - a mild approximation of the usual filter coffee. A simple but ingenious invention!

Preparation of the Americano

1. Espresso extraction: 25-30 ml of the finest espresso from the portafilter machine.

2. Hot water: Pour in around 100-120 ml.

3. Observe the sequence: Espresso first, then water - this preserves the crema. (Barista Pro tip!)

The result? A wonderfully mild, aromatic coffee with a hint of espresso oomph.

Café Crème: The Swiss answer to filter coffee

Now it's getting creamy! Café Crème is the Swiss version of black coffee, which is extracted from the portafilter machine over a longer period of time. This gives it a silky, thick crema - hence the name.

The origin: coffee meets Alpine freshness

In Switzerland, people traditionally like to drink mild coffee with a full body. Filter coffee? Rather less so. So Café Crème was developed - a long espresso extraction that is full-bodied and smooth at the same time.

Preparation of Café Crème

1. Coarsely ground beans: Unlike espresso, a medium grind is used.

2. Extraction: Draw 120-150 ml of coffee from the portafilter machine.

3. Enjoy the crema: A real café crème has a thick crema and a nice balance between sweet mildness and nutty depth.

The challenge of preparation

A perfect café crème from a portafilter machine is not easy to prepare!

• Grind: The key lies in the right grind. If it is too fine, the coffee will be over-extracted and taste bitter. If it is too coarse, the coffee will be under-extracted and taste watery.

• Brewing pressure: The machine must be set to a slightly lower pressure than for an espresso, as extraction takes longer.

• Brewing time: Ideally between 20 and 30 seconds - longer than an espresso, but shorter than a classic filter coffee.

• Crema quality: A good crema cannot be taken for granted. It requires perfect bean quality and freshness, otherwise it disappears quickly.

The result? A round, harmonious coffee that can be enjoyed on its own or enhanced with a sip of milk.

The big showdown: which is the better black coffee?

Drum roll please!

• Do you like it classic, strong and with espresso flair? Then the Americano is your champion!

• Do you like smooth yet full-bodied notes with a creamy texture? Then choose the Café Crème!

Both have their right to exist, and in the end only one thing counts: your taste! So if you need more power in the morning, go for the Americano. If you want to be gently caressed into the day, choose the Café Crème.

And you? Are you Team Americano or Team Café Crème? Let us know in the comments!