Cream Coffee History
In 1925 Don José “Pepe” Garrido Morales established in the city of Caguas a small warehouse where he produced coffee with rudimentary tools. His coffee had no name and it was distributed by a single man who sold the bags of flour all over the town. A year later Don Pepe married an elegant lady name Matilde Alonso who added a great commercial vision to her husband’s business. Together they laid the first foundations of what would later become a very productive company. Cream Coffee was born with a minimum investment and with the help of three employees.
By 1928 Don Pepe thought about acquiring a more effective and faster engine to grind his coffee. His ideas were almost interrupted by the terrible hurricane, San Felipe. But despite the heavy downpours and floods, Don Pepe crossed through a large river to the town of Aguas Buenas, and from there he brought a gasoline engine to his warehouse that made the production more efficient.
Little by little coffee growers in the area increased the sale of raw coffee. The company grew and its personnel multiplied. Still without exceeding the operational limits of Caguas, Cream Coffee stood out in the market for its exceptional quality. In the decade of the ‘40s they already had a better mill, even though the process remained essentially manual. A concrete building was also built for roasting. At that time Puerto Rico left a substantial surplus for export each year.
Over time Cream Coffee came to cover the eastern area of the Island, becoming one of the leading companies. Don Pepe’s dedication to overcoming every adversity is what drives Cream Coffee’s passion to continue serving the best cup of coffee. To this day, Cream Coffee is considered as one of the leading coffee brands in the local market.
The Cream Coffee or Caffè Crema comes from Switzerland and is a large cup of coffee that is prepared using the espresso method. It is also considered the Swiss counterpart to German filter coffee, but is not brewed using the filter method, but is prepared under pressure in a so-called piston coffee machine. The name Cream Coffee comes from the fact that often liquid cream (French: crème) is mixed into the coffee. Alternatively, Cream Coffee is also known as Schümli.
How do you prepare a Cream Coffee?
When preparing Cream Coffee, it is important that the water is pressed through the ground coffee under high pressure so that the characteristic crema is created. That is why it is traditionally made in an espresso machine or in a fully automatic coffee machine.
Nevertheless, the preparation of the Cream Coffee differs from that of espresso: the reference time of around twenty to thirty seconds and the amount of ground coffee are the same, but for a Cream Coffee four times as much water is pressed through the ground coffee.
Which Coffee is best used for Cream Coffee?
Light and medium roasts are best for a Cream Coffee. The grind of the ground coffee should be finer than for filter coffee, but much coarser than with espresso. Similar to espresso, mixtures of arabica and robusta beans are also best for Cream Coffee, as they create a nice crema with a pleasant aroma. Tchibo, for example, offers various caffè crema from mild to strong.
What is the difference between Cream Coffee and American Coffee?
Cream Coffee and American Coffee are also similar. In contrast to the Cream Coffee, the Caffè Americano is a normal espresso, which is later only stretched with hot water. Sometimes you pour the brewed espresso for an American Coffee directly into a cup that is already filled with hot water.