Americano vs. Café Crème: The perfect black coffee from the portafilter machine

Imagine you are standing behind a sparkling 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, coffee lover! Today we'll dive deep into the world of these two coffee legends and clarify once and for all which is the true champion of black gold.

Americano: The smart espresso extender

The Americano is like an espresso that has enjoyed a day at the spa. It starts off short and strong, then gets a little more hot water to make it smoother, but still a real pick-me-up.

The Creation: A Legend with Soldier Flair

The myth goes that US soldiers in Italy during the Second World War found the espresso there too strong and diluted it with water. This is how the Americano was created - a milder version 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 about 100-120 ml.

3. Pay attention to the order: Espresso first, then water – this way the crema is preserved. (Barista pro tip!)

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

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 creation: Coffee meets Alpine freshness

In Switzerland, people traditionally like to drink mild, full-bodied coffee . Filter coffee? Not so much. So they developed Café Crème – 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 beautiful balance between sweet mildness and nutty depth.

The challenge of preparation

A perfect Café Crème from the portafilter machine is not easy to prepare!

• Grind size: The key is the right grind size. 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 because the 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 is not a given. It requires perfect bean quality and freshness, otherwise it will quickly disappear.

The result? A well-rounded, harmonious coffee that can be enjoyed neat 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 an espresso flair? Then the Americano is your champion!

• Do you like gentle, yet full-bodied notes with a creamy texture? Then choose 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, go for the Café Crème.

And you? Are you Team Americano or Team Café Crème? Write it in the comments!