Café Crème is a coffee drink that refers to two different coffee drinks. The first one is an old name for espresso, which was used in the 1940s and 1950s. The second one is a long espresso drink served primarily in Germany, Switzerland, Austria, and northern Italy since the 1980s. It is generally served as the standard "café traditionnel" in Belgium. The drink is produced by running 180–240 milliliters of water when brewing an espresso, primarily by using a coarser grind. The resulting beverage is a long espresso drink that is four times as much water as espresso. The coffee used for Café Crème is ground coarser than would be for a standard espresso and/or tamped lighter to alter the flow of water through the coffee and influence the extraction. The term "Café Crème" is generally known as "Kaffee" in Germany and is generally the default type of black coffee served unless there is a filter machine. In France, Café Crème is half coffee and half milk, consisting of an espresso topped off with foamed milk.