![]() Many sites stipulate that a Lungo tastes different (some more bitterness and other flavours) due to the longer (double) extraction time that comes with the larger amount of water (2x) sused. One can argue whether an Americano and a Long black actually taste different, and to be honest: not really. Also the water to espresso ratio is kept to 2 to 1, so that the drink remains strong. Long black is basically espresso + hot water but, different from the Americano, in this case you should add the espresso to the hot water so that the crema is not disturbed. Sometime in the 80’s when their coffee preferences started shifting from instant coffee to espresso-based beverages they came up with names such as short black (espresso), long blank, flat white. Long black is a name for a beverage that comes from Down Under: Australia and New Zealand. The amount of hot water varies according to the taste of the drinker. ![]() ![]() So, that’s it, an espresso with added hot water. Legend says that during the second World War the American soldiers found espresso too strong for their taste so they added hot water to it (to the disgust of the Italians, so the name Americano for this kind of beverage is actually not positive). The Americano nevertheless has an European background. Now, enough with Italian lessons as the two other relatives of espresso are not italian inventions. Lungos have a thinner body and a dryer and more acid taste.ĭoppio means double in Italian, so it is just a double espresso. Usually a lungo is a 60 ml beverage with more solubles and more caffeine than the ristretto or the espresso. Lungo means long in Italian so it is a long espresso produced by letting the extraction continue for more than 30 secs. The result is a smaller espresso (15 to 20 ml) with a concentrated flavour, thick texture and usually strong aftertaste.Īn espresso and his little brother ristretto (both in 60 ml cups) It is made from the same amount of ground coffee as an espresso but with a reduced brew time, only 15 to 20 sec., instead of the usual 25 to 30 seconds for an espresso. Ristretto means limited in Italian so it is a limited espresso. I personally prefer the one and only espresso, but allow me to introduce you to the whole family. With time, regardless of cooling, a perceived acidity increases.Įspresso has a little brother: ristretto, and two bigger brothers: lungo and doppio, and also two cousins: Americano and long black. Hence, the drink loses the smoothness and the balance of its taste. Without the crema the surface of the liquid is exposed and cools down faster. So when you order an espresso and it is brought to your table without crema, you know there was too much time between brewing and serving which is not good. If not, the crema will shrink and break into patches. It should be served in a small cup with a capacity of 50 ml, half full, and it should have a distinctive thick layer of brown foam from tiny bubbles, known as the crema.Įspresso is meant to be prepared on purpose (expressively), at the moment and to be drunk immediately. According to some Italian sources it should be less, about 6.5 +- 1.5 gr. Espresso, the beverage, is extracted out of 8 to 10 grams of finely ground coffee. The beverage produced this way contains lower levels of caffeine per serving than other coffee-related beverages produced by methods that require longer brewing periods. The espresso brewing method involves pressure, in fact a rather high pressure. In fact, any type of beans and any level of roast can be used to make an espresso. As you probably already know my favourite coffee beverage is espresso, and espresso is the base for many other drinks that I enjoy and that I will describe in the following blogs.Įspresso is a brewing method and the name of the produced beverage, but it is not a level of roasting or a type of beans.
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