- 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.
- EssentialCafetera espressoAgua a 9 bares de presión a través de café fino y prensado. Aquí tienes los tipos de máquina, de la palanca a la doble caldera.€150–3500approx.
- RecommendedMolinillo para espressoMolinillo eléctrico de muelas con ajuste muy fino, pensado para el espresso. Importa más que la propia máquina.€150–700approx.
- RecommendedBáscula de 0,1 gUna báscula con precisión de 0,1 g y temporizador. Pesar el café y el agua es la forma más sencilla de repetir una buena taza.€15–250approx.
- RecommendedTamperEl prensador del espresso: compacta el café en el cestillo para que el agua lo atraviese por igual.€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.