In Italy, it’s long been a staple of cafe menus, and every barista worth their aprons knows how to pull one, the Italian way. It’s also something that never really caught on in North America, or elsewhere, outside of Italy. The lungo is definitely an acquired taste. And we’re using a Guatemala Single Origin selection (La Esperanza) from Batdorf and Bronson to build this long double espresso shot. 1g scale that’s big enough to hold a couple espresso cups. We’re also using the amazing (and expensive!) Acaia Lunar Espresso Scale to gauge our flow rate, but you can easily make due with any Sub $15. The Pro’s visual shot timer helps gauge your flow rate, especially when you use a scale. We’ll take you through all of this in the how to, then get a bit more into the history, theory and cultural placing of the lungo amongst coffee lovers around the world.įor this How To, we’re using a Breville Barista Pro espresso machine (available in Canada from idrinkcoffee ($899CDN), and the USA from Espresso Zone ($799US)). And a lungo? 3g/second is a good rate to see. With the aid of an inexpensive scale and a watch, you can see how many grams of liquid are produced. We like thinking of grams of espresso beverage produced per second when talking about ristrettos, normale espresso, and lungos. For the CoffeeGeek method of pulling a lungo shot, you need to go just a few hairs coarser on your grinder, and use the same weighted dose of coffee that you’d use for a normal espresso shot. It mainly involves a grinder adjustment to help with the overall extraction rate. We believe there’s a better way to pull this kind of shot, and we’ll walk you through the process. We won’t be demonstrating a lungo that way. The drink is more bitter, a tad over extracted, and thinner, but it is also lighter on caffeine per ml (it still has a bit more than an espresso shot, but mg of caffeine per ml of liquid is lower) and like many things, became a developed taste and had its fans. Instead of pulling 30ml per single, the Italian barista, when asked for a lungo, would pull it about 50% longer, giving 45-50ml in the cup, per single. The lungo, as it originated in Italy, is simply a longer shot pull. Don’t let Wikipedia tell you otherwise (sidenote: whoever is editing that page is utterly wrong). So what is it? Well first, let’s tell you what it is not. CoffeeGeeks of all types would never ever admit to pulling one, at least on purpose, much less drink one. How To Make an Iced Espresso May 27, 2021Īhh, the much maligned lungo espresso shot pull.How To Make a Macchiato One of CoffeeGeek's most detailed How Tos, the macchiato guide features not one, but two distinct ways to build this fantastic drink!.OXO Digital Pour Over Kettle Jan 16, 2020.Hario Nouveau Siphon Coffee Brewer Feb 28, 2022.Wilfa Performance The Performance Auto Drip Coffee Maker is Wilfa's return to the North American Marketplace, and aims to be the best auto drip brewer on the market.
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#CAFFE LUNGO MANUAL#
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