How to Make a French Café Crème (Easy Recipe)
Is there a better milk coffee than a cappuccino?
I always thought cappuccino was the king of milk-based coffee. For years, it was my favorite. But one day, a barista friend of mine, who happens to be an expert in French coffee drinks, introduced me to something new. He handed me a cup and said, “Try this. It’s a Café Crème.”
At first sip, I was hooked. It had the creaminess of a cappuccino but with a smoother, silkier texture, less foam and more richness. It was like the best parts of a latte and cappuccino combined into one.
Why had I never tried this before?! From that day on, my morning routine changed, and I found myself craving this French-style espresso drink more and more.
If you love milk coffee but want something a little different, you’re in for a treat.
In this guide, I’ll show you exactly how to make a Café Crème at home, the best tips for steaming milk, and how it compares to other espresso-based drinks. So let’s start brewing!
What is a Café Crème?
Café Crème is one of those coffee drinks that can surprise you if you’ve never had it before. At first glance, it might seem like a cappuccino, but take a sip, and you’ll notice the difference immediately: it’s richer, creamier and smoother.
You get the perfect balance between a strong espresso and the texture of steamed milk.
If you’ve ever wandered into a French café, you’ve probably seen it on the menu. Often ordered by locals who enjoy a longer, more indulgent coffee.
Cappuccino vs Café Crème
Unlike a cappuccino, which has a distinct layer of frothy milk on top, a Café Crème blends the espresso and milk more seamlessly. This creates a velvety texture that coats your mouth with every sip.
The milk is steamed to create microfoam. However, it is not as aerated as a cappuccino’s, which gives it that silky, almost dessert-like consistency.
Traditionally, it’s served in a larger cup than an espresso but smaller than a latte.
A Staple in French and Swiss Coffee Culture
Often enjoyed as a breakfast coffee or a mid-morning treat. Some people call it a “French cappuccino,” though that’s not entirely accurate since the milk-to-espresso ratio is different.
If you’re someone who finds a cappuccino too strong and a latte too milky, Café Crème might just be your perfect cup.
How to Make a Café Crème (Step-by-Step Guide)
Equipment
- Espresso Machine or Moka Pot – Essential for brewing a strong, full-bodied espresso.
- Milk Frother or Steam Wand – To achieve a creamy texture without excessive foam.
- Digital Thermometer (Optional) – Helps keep milk at the ideal temperature.
- Preheated Ceramic Cup – Retains heat for the perfect drinking experience.
Ingredients
- Freshly brewed espresso (double shot, 60ml)
- Steamed whole milk (for a rich, creamy texture)
- Optional: Sugar, cinnamon, or a dusting of cocoa for added flavor
Instructions
- Brew the Espresso: A Café Crème starts with a strong double shot of espresso. If you have an espresso machine, you want a fine grind and a proper tamp to extract a balanced shot. No espresso machine? A Moka pot works well too. Just make sure to use high-quality, freshly ground coffee for the best flavor.
- Steam the Milk: Whole milk is the best option because it creates the creamiest, most luxurious texture. You want to heat the milk to around 140-150°F (60-65°C), ensuring it's hot but not scalding. The goal is silky microfoam. So avoid too much froth. Instead, you want a smooth, velvety consistency, not stiff foam like a cappuccino.
- Combine Espresso and Steamed Milk: Slowly pour the steamed milk over the espresso, allowing it to blend naturally. The ideal ratio is 1:2 espresso-to-milk, ensuring a creamy texture while still keeping the coffee flavor strong. Then, take your time with the pour to integrate the two elements smoothly.
- Serve and Enjoy: A preheated ceramic cup enhances the experience, keeping your Café Crème warm for longer. If you're feeling fancy, sprinkle some cocoa powder, nutmeg, or cinnamon on top for an extra touch of flavor.
Notes
Expert Tips for the Perfect Café Crème
I’ve learned that small adjustments in bean selection, milk steaming, and even experimenting with different types of milk can make a huge difference. So here are some key tips to help you:
1 – Use High-Quality Espresso Beans
I’ve found that a medium-dark roast works best. The reason is it has enough body to stand up to the milk while keeping a smooth and slightly sweet finish.
If you’re looking for a great option, Lavazza Super Crema is one of my favorite picks. You can expect a nice balance of nutty, caramel flavors that beautifully complement the creamy texture of this drink.
2 – Steaming the Milk Correctly
If there’s one mistake I made early on, it was overheating the milk. The key to getting that perfect creamy, velvety texture is to steam the milk between 140-150°F (60-65°C).
Anything hotter than that and you risk scorching the milk, which creates an unpleasant, slightly burnt taste.
3 – Experiment with Milk Types
You can switch things up if you prefer a dairy-free alternative. So, here are some suggestions:
- Oat Milk – One of the best dairy-free substitutes. It froths well and adds a slight natural sweetness, making it a fantastic match for espresso.
- Almond Milk – A lighter option with a slightly nutty flavor. Works well if you enjoy a more delicate taste.
- Soy Milk – Creamier than almond milk but can sometimes separate in coffee. I recommend a barista blend for better frothing results such as “Alpro Barista Soya”
Note: A Café Crème is all about personal preference. So don’t be afraid to tweak things until you find your perfect cup!
Last Thoughts
Now, I’d love to hear from you! Have you tried making a Café Crème at home? Do you have any personal tips or tweaks that take it to the next level? Maybe a secret ingredient or a unique way of steaming the milk?
Drop your thoughts in the comments. I’m always up for new ways to perfect this French favorite! Voilà!
