เนื้อหาของบทความนี้จะพูดถึงlungo coffee หากคุณกำลังมองหาlungo coffeeมาถอดรหัสหัวข้อlungo coffeeกับMOVIE GATEในโพสต์ESPRESSO ANATOMY – The Lungo Shotนี้.
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สรุปเนื้อหาที่เกี่ยวข้องlungo coffeeที่มีรายละเอียดมากที่สุดในESPRESSO ANATOMY – The Lungo Shot
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
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
Won’t setting the grind more coarse lead to having the espresso come out watery and fast?
flair 58. 20g dose. pull all 90g water through without stopping short. This yields a 70g drink in the cup. the perfect lungo>???
Could you post a tutorial on how to make the galão coffee?
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
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.
yeah. The lungo wiki shot may use in Thailand by most famous coffee brand LOL.
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?
A lungo should take 20 seconds or so mate. It needs a courser grind then an espresso. Anything higher and it's not a lungo.
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.
Nice editing
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
There's no real practical reason to pull a long shot from a medium roast, on a regular 1:2 setup.
Too much talking . To the point !
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.
wkdkgkke
Coffee doesn't play me any music, or grow flowers for me. Same with alcohol. What is this mass psychosis you all speak of?
Habeeb Omer abubaker ELNOUR
Sudani
click Noice
Can you do a video doing 6bar shots? 1:2 9bar vs 1:2 6bar shot etc…
I did not get exactly what the Hybrid method is supposed to be. 17g coffee, with 68ml output in 30s? That's 1:4 ratio, wow.
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.
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!!!
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.
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 ❤️
The wiki lungo is what you get if you ask for a cup of coffee almost anywhere in the Netherlands. Haven't seen a single batch brewer in my city.
From my personal experience a faster flow rate for method 2 can produce really good results – maybe a 30-35 second shot with the 1-3 ratio.
Please explain on total dissolve solids for your next video
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.
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.
What are the differences in flavour profile between a lungo and drip coffee??
MKE represent!
How does this very coffee compare as an Americano?
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.
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? 😀
It is ironic that the third method is called "the wiki lungo", as "wiki" is Hawaiian for "quick" and the third method is actually the longest running shot 😂
Yeay!
Nice ! What about caffé crema ? Long pull corse ground. Is it the same thing just called different ?
Love this series. Also, where do you get that espresso cup?
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.
The last one is a pretty common drink in New Brunswick Canada from what I heard. I think they call it a long black or something like that.