So extraction also known as “solubles yield” – what percentage (by weight) of the grounds are dissolved in the water.Ī normal espresso takes from 25 up to 30 seconds to pull, and fills 25 to 30 milliliters, while a lungo may take up to a minute to pull, and might fill 150 milliliters.Ī caffè lungo should not be mistaken for a caffè americano, which is an espresso with hot water added to it, or a long black, which is hot water with espresso added to it (inverse order to Americano). Proper brewing of coffee requires using the quantity of coffee, ground precisely, extracted to the correct degree, controlled by the correct time and correct temperature. What happens when we make a caffè lungo, we extract to much out of the coffee substance. It may refer to Liquid-liquid extraction, and Solid phase extraction. What is extraction? Extraction in chemistry is a separation process consisting in the separation of a substance from a matrix. Why do I call this a wrong coffee? Not because I don’t like it (that is also true), but because of the extraction. People started to buy expensive gear to make a wrong coffee. We wanted to have the same look as a small espresso (with the crema on top) but bigger. What we did was we transformed the traditional filter coffee into ‘caffe lungo’. We wanted to take that feeling back home, to experience the same in our living room. On a Nespresso machine simply press the "big cup" button to create a delicious Lungo.Not so long ago people here started to go to Italy where they drank that good espresso under the sun with the hot Italian boy or girl next to them and we got hooked, not on the boy or the girl, but on the ‘coffee feeling’. Most, if not all, of the high notes of the coffee will be complete dissolved away through the longer extraction. By using double the water, you will extract more caffiene and that will create “deeper” notes of the coffee. The lungo has double the amount of water as an espresso. It is based, again, on changing the amount of water used in the typical espresso shot. Lungo is another method of preparing coffee using an classic espresso machine or your Nespresso machine. If you make an espresso shot for 25 seconds, try it at 15 seconds. The easiest way to make a ristretto shot on a Nespresso machine is to simply stop your shot sooner than you normally would with a Espresso shot. A ristretto also tastes stronger because there’s less water diluting the flavour, but there’s the same, if not less, caffeine in a ristretto shot. A ristretto is a smaller drink than an espresso and since it’s more concentrated, it is richer and slightly sweeter. Ristretto is a variation of the espresso shot, where you are restricting the water supply by about half. On a Nespresso machine simply press the "small cup" button to create a delicious espresso. You get a concentrated, flavourful dose of coffee with delicious crema on the surface of the shot. A small portion of water that is forced through tightly packed and finely ground coffee beans. Essentially espresso is a method of preparing coffee. Yes there's difference in the roasting etc, but that's a different story. The beans used for making an espresso shot is not different from the bean you use for your filter coffee machine. EspressoĮspresso “shot” is the coffee shot we all know by name. Still confused? Okay we have tried to break it down for you. Our Everyday Espresso is better suited to make an Espresso or Ristretto shot, whereas the Weekend Espresso is better suited for an Espresso or Lungo. That's why on our coffee capsules we indicate what capsules are best suited for the different types of espresso-shots. You might wonder what the difference is between these three types of espresso-shots? They are all, in fact, espresso shots, but with variations in the way it's prepared.
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