What is a café crème? – Caffè Méo

When the strength ofexpressed meets the sweetness of a cloud of lait. Imagine the atmosphere of a counter or a kitchen, the steam that dances above the cup, and this smell of coffee intoxicating. Coffee cream it is part of the French DNA, for breakfast or for a break in good company.

It softens the coffee without erasing it and remains accessible, even to those who find it the espresso too frank, too direct.

And a recipe It seems obvious, to make a perfect café crème there are a few rules et reflexes know how to make a difference. Café Méo invites you to discover café crème, which distinguishes it from other milk-based drinks and how to prepare it like a real one bartender.

Why is café crème unique?

Café crème holds a special place in the family of milk coffee. Between intensity and sweetness, everything starts from a perfectly extracted espresso.

Added to this is the warm milkworked at the steam. Just warm enough to provide a velvety texture. There milk foam it must be thin and flexible. Discreet, it accompanies coffee without taking up all the space.

THE taxes perfect for enjoying a café crème, it must be larger than an espresso cup (120 to 150 ml).

Café crème finds its identity in this controlled middle ground. Nor too milky. Not too intense. Simply well done.

Café crème is part of the French heritage

In the French cafescafé crème is traditionally served breakfast. It participates in rituals, habits and can be accompanied by a croissant or a newspaper, to complete the picture.

It can also be a alternative kind to discover coffee differently. Its comforting “French style” side seduces with its simplicity.

DIY barista: how to prepare a soft café crème

Preparing a café crème at home is not complicated. The final result depends on some details and above all on the way of doing things.

A good café crème always starts with a expressedbut not only…

Choose the right ingredients: coffee, milk, cream… and passion

• The most important thing is to choose quality coffee. Choose between your favorite ground coffee or freshly ground coffee beans to preserve the aromas.

• THE grind it must be suitable for espresso, neither too fine nor too coarse.

• THE whole milk remains the simplest to work with to obtain a stable foam. Partially skimmed milk, with a slightly lighter consistency, is also fine.

• Liquid cream can be used as an option, but be careful: a few milliliters are enough. It brings roundness, a more enveloping touch.

• Usagewaterfall fresh, mineral or filtered. Water that is too hard hinders extraction and clogs the coffee machine.

Machines and accessories that facilitate the gesture

Ideally, equip yourself with a espresso coffee machine capable of delivering between 17 and 19 beats because the pressure guarantees a extraction Perfect aromas.

If your machine is equipped with a steam nozzleit is even better to work with foam.

Don’t forget the Stainless steel milk jugit will allow you to properly tilt and incorporate the milk into the cup.

AND thermometer it is optional but can be useful if you want to check the perfect consistency of the milk (between 55 and 65°C).

The Méo-style step-by-step method in 5 steps

1. Start by taking out the espresso. Make sure the cream is fine and creamy.

2. Heat the milk with the steam wand. Otherwise, use a saucepan, without bringing to the boil, over medium heat. Shake the milk for 30 seconds until it becomes frothy.

3. Tilt the jug put the milk on the coffee and create a soft foam.

4. Mix Gently stir the milk and espresso to maintain a smooth consistency.

5. Add the foam on the surface. Well. Flexible. Adds the finishing touch.

• Méo gastronomic tip: don’t hesitate to add a touch of cream. Just to round things off.

Café crème, latte, cappuccino… how to find your way?

Milk can resemble. Only in appearance, because tastingthe differences are evident to the taste buds. The volumes, the foam, the intensity vary a lot.

To avoid confusion, Méo offers you a comparative table, all you have to do is make your choice in the blink of an eye, based on your tastes, the time of day or simply your desires.

Customize your café crème with a touch of indulgence

Coffee cream it easily lends itself to gourmet combinations. Sweetsdry biscuits or the essentials chocolate black. Nothing too sweet.

The strength of the coffee you use should guide your choice. Depending on whether it is strong or light, you will not accompany your coffee with the same deliciousness.

Simple variations to play with textures

• Adjust the amount of foam according to your taste Airier. Looser. Everyone has their own balance.

• For a lighter version of your café crème: use partially skimmed milk which will lighten the cup.

• For a café crème generous and delicious: enriches the texture thanks to a homemade cream.

Aromatic touches to awaken the senses

Vanilla, caramel, cinnamon, chocolate, A few drops are enough to change your coffee cream. Be careful to stay reasonable and use a syrup light so as not to alter the taste of the coffee.

Why not try some sweet spices which ones go perfectly with some original coffees? They underline, without disguising.

Coffee cream it is a delicious treat, simple to prepare. Balance, sweetness and authenticity are the basis of a successful drink.

Never underestimate the quality of yours coffee beans or the plot of the mousse. Latte, cappuccino, mocha, filter coffee, coffee always offers a new sensation to discover.

You are ready to savor and enjoy a delicious homemade café crème, with Méo.