whenever i get fed up with espresso or my santos pot or FP, i turn to cafe crema... it is a good "vacation" (different taste profile etc)... basically what i do is that i have the grind size approximately or just a pinch finer that i use for drip, double PF( ca 15grams), regular tamp and a cup size about 150ml... bottom line is that im looking to fill the cup in about 25 secs.. any more and it would acquire harsh, bitter taste... result in the cup is somewhat different than americano and it tastes quite good

Lately I have been experimenting with trying to make a good cafe crema, but I have not yet succeeded, so I was hoping someone might be able to give me a few tips.
I have read that even when making a cafe crema, you should still be aiming for a 25 second extraction, to avoid bitterness -- but in this case with 6-8 oz of liquid.
In an attempt to achieve this goal I keep dialing my grinder back further and further and am only tamping very lightly, but I am still nowhere near getting even 6 oz in 25 seconds.

When making a cafe crema, should the grind be a lot coarser than I imagined? And are there any other factors I might have overlooked?

Thanks for the feedback.


...merged with thread on similar topic by moderator...

What about a Press? I've tried Black Cat in my FP and it's great for a morning coffee.