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Most pretentious coffee/espresso drink ever - Page 6

post #76 of 78
4/20/08 at 10:11pm
Every time I think about coffer I'm reminded of this. "Milk and coffee, who would have thought?"
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post #77 of 78
4/20/08 at 10:36pm
We used to have one customer would would have us pull a shot with the same grounds twice in a row. The second shot comes out significantly less dark than the first. If an Americano is 12 oz, that's ~3oz of espresso and 9oz of water. I can't imagine pulling 12 oz of water through the same shot to achieve the same thing... in a similar fashion, a latte isn't the same as pulling a bunch of milk through the machine (which would break it, anyway).
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post #78 of 78
4/21/08 at 1:40pm
Quote:
Originally Posted by totally epic View Post
The two terms you guys are looking for are ristretto and lungo. And I'm not even a coffee snob.


An espesso shot is supposed to take between 20 to 30 seconds and produce about 1 to 1.5 ounces on liquid. A double shot takes the same amount of time but uses twice the amount of ground coffee and produces twice the amount of liquid.

A ristretto shot is either stopped sooner (15-20 seconds) or setup using a finer grind and/or harder tamp. In either case, less liquid (.5 to .75 ounces) ia produced. The idea behind ristretto is to get just the best part of the shot - the "heart of coffee". A great ristretto shot will consist of mostly coffee oils and will have an etheral, weightless mouthfeel.

A lungo shot is setup as normal but extraction is not stopped until 35 seconds or more which allows additional coffee flavor components to dissolve, which often taste bitter or burned. A single lungo should not contain more than 2 ounces of liquid.

Any espresso beverage producing more than 2 ounces of liquid from a single dose of ground coffee (7 grams or so) will either taste very watery, bitter, burned, ash-like or all of the above.

Anyone still awake?
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