เนื้อหาของบทความนี้จะพูดถึงlungo coffee หากคุณกำลังมองหาlungo coffeeมาถอดรหัสหัวข้อlungo coffeeกับMOVIE GATEในโพสต์ESPRESSO ANATOMY – The Lungo Shotนี้.

สรุปเนื้อหาที่เกี่ยวข้องlungo coffeeที่มีรายละเอียดมากที่สุดในESPRESSO ANATOMY – The Lungo Shot

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ที่เว็บไซต์moviegate-hotels.comคุณสามารถเพิ่มเนื้อหาอื่น ๆ นอกเหนือจากlungo coffeeสำหรับข้อมูลเชิงลึกที่เป็นประโยชน์มากขึ้นสำหรับคุณ ที่เพจMOVIE GATE เราอัปเดตข่าวสารใหม่และแม่นยำสำหรับผู้ใช้อย่างต่อเนื่อง, ด้วยความหวังที่จะให้ข่าวที่ดีที่สุดสำหรับคุณ ช่วยให้ผู้ใช้เพิ่มข้อมูลออนไลน์ด้วยวิธีที่ละเอียดที่สุด.

การแบ่งปันที่เกี่ยวข้องกับหัวข้อlungo coffee

ในบรรดากาแฟเอสเพรสโซ่ทั้งหมด lungo shot มักจะได้รับเสียงแร็ปที่ไม่ดี ใช่ มันอาจจะขม แต่เอสเพรสโซ่หรือกาแฟทุกรูปแบบก็สามารถทำได้เช่นกัน แต่ในวิดีโอนี้ ฉันจะแจกแจงสูตรอาหารยอดนิยมสองสามอย่าง และแบ่งปันปรัชญาส่วนตัวของบาริสต้าเกี่ยวกับวิธีการทำ lungo ที่ยอดเยี่ยม ↓COFFEE ROASTED BY ME↓ – Little Giant Coffee: – Little Giant IG: ↓FOLLOW FOR MORE↓ – Patreon: – Sprometheus IG: – Facebook: – Twitter: – Reddit: ↓THE MUSIC↓ Me & You – Oliver Michael #espresso # ปอดโกช็อต #sprometheus .

ภาพถ่ายที่เกี่ยวข้องกับหัวข้อของlungo coffee

ESPRESSO ANATOMY - The Lungo Shot
ESPRESSO ANATOMY – The Lungo Shot

นอกจากการดูเนื้อหาของบทความนี้แล้ว ESPRESSO ANATOMY – The Lungo Shot คุณสามารถดูและอ่านบทความเพิ่มเติมด้านล่าง

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ข้อมูลบางส่วนที่เกี่ยวข้องกับlungo coffee

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ESPRESSO ANATOMY – The Lungo Shot.

lungo coffee.

เราหวังว่าข้อมูลบางส่วนที่เราให้ไว้จะเป็นประโยชน์กับคุณ ขอบคุณมากสำหรับการติดตามข้อมูลlungo coffeeของเรา

40 thoughts on “ESPRESSO ANATOMY – The Lungo Shot | เนื้อหาทั้งหมดเกี่ยวกับlungo coffeeที่สมบูรณ์ที่สุด

  1. Telur Kucing says:

    Sadly, the only time I made a lungo only when I incorrectly adjust my grinder especially if I mistakenly using my old beans instead a newer one which old beans need to grind finer than new one

  2. ptr1968 says:

    Always i make lungo's on my Lelit machine, 9 grams not fine grind, single basket, pressure goes up only 3 bar, and it goes quickly in 18 seconds, 90cc!
    Very nice taste, much better than the same beans in filter machine.
    Apperently its too quick but it gives me the best taste, if i grind finer it becomes bitter, on any crema beans.

  3. clewmedia says:

    Thanks mate! Exactly the answers I was looking for. Awesome work, especially the editing!
    Out of interest:
    Do you pull a lungo shot also with nine athmospheres, or does the manometer on the machine drop due to the coarser grind?

  4. Erik Thorsell says:

    I actually tried this yesterday. I thought to myself: "A lungo, surely that must be like 1:4?" Pulled a shot and was blown out of the water. It was delicious!

    Then I went onto Wikipedia and saw what the article says. "Ooook, I guess I'll try."

    Nope. I'll stick to 1:4.

  5. Dan Kennedy says:

    I think the 45 second choice is the weak link in the 1:3 method. Like ​@UCPkC3lZzwSxOUf2QK-yxr0g points out with the "cafe creme" this also would benefit from a shorter 30ish second pull. Scott Rao has his "allonge" which is a 1:6/7 ratio "fruit bomb" that is pulled in that 30 second window.

    I think if time isn't an integral part of the "recipe" the grind needs to adjusted to get the best possible cup. Then it's possible to actually judge the "recipe". Otherwise it's not really a fair comparison.

    Regardless, love your videos and appreciate the time and effort you spend on them!!!
    Vielen dank

  6. David Reynolds says:

    Not to contradict you because I’m not a barista, but your “standard shot” is actually a double. In Italy (where lungo is a common serving) a standard shot is 7gr ish. A single basket with 7-9gr pulled as a lungo tastes different to me from a double basket.

  7. eric moss says:

    Maybe I'm missing something, but I'm not sure of the point of anything but drawing a normal shot and adding hot water to adjust the intensity. I guess if one wants to create a specific flavor profile with over-bright beans, it makes sense, but it seems like this is just doing one's best to overextract without getting the typical overextraction tastes.

  8. Gerard Bargalló says:

    Hey, I usually enjoy your videos. Today there is something that does not add up. Wikipedia's info is in MILILITERS NOT GRAMS… 1 kilogram of coffee does not equal liter of coffee, THIS IS ONLY FOR WATER!!!

  9. red mistletoe says:

    I'm working as a barista in Thailand, which iced espresso drinks are much more popular than hot coffee. In my shop we use lungo shot for making "Iced espresso". It tasted good but actually I hate it.

  10. Manuel Marzolla says:

    Wow I like all of this methods and diversity for corto, espresso and lungo. Italian espresso is just plain boring:
    Corto 7g in 20g out in 20s
    Espresso 7g in 25g out in 25s
    Lungo 7g in 30g out in 30s.
    There's no difference in grind size, input or other variables. Usually they're not timed nor weighted, all is done by empirical test an all.
    I love your ways Sprometheus much love from Italy ❤️

  11. Tim Gerber says:

    I always used to think of espresso drinks like this: dial in a coffee bean for a 1:2.5 ratio for an espresso. Killing the shot a bit early at at a 1:2 ratio makes a ristretto, letting it run a bit longer until you hit the 1:3 ratio makes a lungo. However, that‘s not to say that this leads to the most pleasurable experience.

  12. Tim Gerber says:

    To me the wiki lungo is more something like what we in Germany call a café creme. However, I would suggest coarsening up the grind a bit more and using a smaller dose than usual.

  13. mpj1969 says:

    Brew Coffee in cup , call it a Derek for all I care . People get too hung up on is it a ristretto or a lungo. Old terms for when no one had scales and it was the only way to communicate what we now call a recipe.

  14. LubenZz7 says:

    What about brew a normal espresso and add hot water to it. I know that's more americano than lungo but let's be honest,. Are people that drink lungo even gonna know the difference? 😀

  15. John Barr says:

    Method 4. I was taught in 2 different barista courses that nearly all shots were about 30 seconds. Latte, Cappuccino, Flat White, Double Ristretto, Lungo etc using brew ratio. So dial in to get 17gms in 51gms out in about 30 seconds to get a Lungo or 17gms in 17gms out in 30seconds for double ristretto or 17gms in 34gms out in 30 seconds for an espresso. After that adjust to taste, time and/or grind. I know this is personal preference but this works for me at home and some of the cafes I frequent.

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