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 "caffè crema" also refers to a long espresso drink, popular since the 1980s in Switzerland and northern Italy. It is generally served as the standard "café traditionnel" in Belgium. It is produced by running 180–240 millilitres (6.3–8.4 imp fl oz; 6.1–8.1 US fl oz) of water when brewing an espresso, primarily by using a coarser grind. It is similar to a caffè americano or a long black, except that these latter are diluted espresso, and consist of making ("pulling") a normal (short) espresso shot and combining it with hot water. By contrast, a caffè crema extracts differently, and thus has a different flavor profile.