Caffè crema

The term "caffè crema" also refers to a long espresso drink, popular since the 1980s in Switzerland and northern Italy.

However, volumes of caffè crema can vary significantly, from 4–8 oz (120 ml–240 ml) for a double shot, depending on how it is brewed and taste, and there is no widely agreed standard measure in the English-speaking world.

In terms of solubles concentration, a caffè crema is approximately midway between a lungo and non-pressure brewed coffee, such as drip or press.

The caffè crema is not a common drink in the English-speaking world and is virtually never available in cafés because of the need to significantly change the grind compared to standard espresso.

[2][4] Some variants include tamping less or extracting for slightly longer (35–40 seconds), and coarser grinds generally result in less mass of grinds fitting into a given filter basket, leading some to prefer using triple-shot baskets to allow sufficient coffee.

One can make a caffè crema in a commercial setting by using the existing filter grind, which is approximately correct, in the espresso machine and otherwise brewing normally, but this would be a very unusual request.