Comments on: World’s thickest, moussiest espresso crema

By: Giulia Mule

Giulia Mule — Thu, 01 Dec 2011 11:11:10 +0000

Unfortunately also I don’t know what that is! Hopefully Paolo will answer one day and let us know!
As far as I know you can use normal white sugar to make the cream.

By: Daniel Young

Daniel Young — Tue, 29 Nov 2011 15:50:26 +0000

Giulia – Thanks for the comment. You’ve not, however, explained what a prefer of refined sugar is?

By: Giulia

Giulia — Tue, 29 Nov 2011 15:22:15 +0000

I have been to Sant’Eustachio many times but never noticed the screens, nor I knew that their foam was a secret!
What Paolo was referring to is not milky foam, but rather a coffee cream that add thickness. In Italy we call it “cremina”, it’s when you whip a bit of sugar with a shot of coffee, then pour the rest of your espresso on top, finishing with a drop of hot milk.

By: Daniel Young

Daniel Young — Tue, 11 Jan 2011 16:22:22 +0000

Paolo – Intriguing, but not sure I understand: what is a prefer of sugar?

By: Paolo

Paolo — Tue, 11 Jan 2011 03:29:05 +0000

Ciao….da Italia!

I know the secret! It is a prefer of sugar that is refined to be tasteless but to contain the crystalline structure. It is whipped with 1 shot of caffe and just a pinch of the sugar and vigorly whipped with a whisk in miniature. This creates a mousse!

Grazie!

By: Theo

Theo — Tue, 10 Aug 2010 14:05:09 +0000

I’d be very interested to try this and compare taste notes to mouthfeel .. is this a win-win or does one sacrifice taste for the sake of foam? Comments please.

By: George@CulinaryTravels

George@CulinaryTravels — Mon, 14 Dec 2009 04:44:43 +0000

Thanks for the word of caution, I have an old machine that I don’t mind experimenting with … not my new Gaggia though, I’d be mortified if managed to do damage to that.

By: Dan

Dan — Fri, 04 Dec 2009 12:56:24 +0000

They’ve being doing the ultra-foamy coffees for years. But you have to ask for a Gran Caffè, rather than a simple espresso, for the supercharged effect.