- Coffee
- 18 g
- Ratio
- 1:3,5
- Grind
- Fine
- Time
- 0:40
A long espresso in which all the water passes through the coffee. lighter and longer than an espresso, without being an American.
By Equipo Cocinoa
What you need
Tap each piece to see its catalogue entry.
- EssentialEspresso coffee makerWater to 9 bars of pressure through fine and pressed coffee. Here are the machine types, from the lever to the double boiler.€150–3500approx.
- RecommendedEspresso grinderElectric grinder with very fine adjustment, designed for espresso. It matters more than the machine itself.€150–700approx.
- Recommended0,1 g baseA scale with precision of 0,1 g and timer. Weighing coffee and water is the easiest way to repeat a good cup.€15–250approx.
- RecommendedTamperThe espresso press: compacts the coffee in the basket for the water to pass through.€20–80approx.
Method
Prepare the machine as for an espresso ("Espresso" recipe) and open the milling a little.
The same milling as the espresso, the bitter lungo.
It doses 18 g, distributes and level apisone.
It extracts 54-72 g of drink in 30-45 seconds, a ratio of 1: 3 to 1: 4.
Serve it in a cup of about 120 ml preheated.
Tips and warnings
He is not an American: in the lungo all the water goes through the coffee, while in the American it is added later. That's why the lungo has more body but also more risk of bitterness. It works better with your means.
One last thing
A lungo takes his time. You can also take yours to invite me to a kopfi.