"Caffè crema", and the English calque "cream coffee", was the original term for modern espresso, produced by hot water under pressure, coined in 1948 by Gaggia to describe the light brown foam (crema) on espresso. The term has fallen out of use in favor of "espresso".
As a colorful synonym for "espresso", the term and variants find occasional use in coffee branding, as in "Jacobs Caffè Crema" and "Kenco Café Crema".
Blend the banana with soya milk, honey and a little grated nutmeg until smooth. Pour into two large glasses and top with the toasted, chopped hazelnuts to serve.
This is a full flavour coffee with an intense aroma. It is not quite as full-bodied as our Ristretto blend and it is ideal for long drinks (Coffee Lungo) without losing any of the coffee flavour.
* Compatible with ‘U’, ‘Citix’, ‘Lattissima’, ‘Pixie’, and ‘Essenza’ capsule machines produced by NESPRESSO®
Trademark is not property of Caffè Cagliari s.p.a. or other connected companies.
Without my morning coffee
I’m just like a dried up piece of roast goat