I usually drink a cafe lungo in the morning, as I want a longer drink than an espresso and shorter than an americano. This is a great alternative, Jim in Scotland 🏴
I recently started doing the kettle method as well for my americanos. Game changer to use drinkable temperature of 70-75 degrees Celsius instead of water from the machine. I loathed going to coffee shops, ordering my americanos and waiting a good while just for it to come down to a drinkable temp
I tried this morning with a Costa Rica Aneorobic. It's too weak for me. Here the recipe I used instead : 120gr of water at 75celcius, 21gr in and 21gr out Espresso, way more intense and delicious, and a good option if you don't have Batch brew ready to serve.
my biggest question with long blacks has always been - how much water? i agree with the 75-80° temp. most long blacks served in sydney are piping boiling hot which just burns the ristretto.
It’s just easier to use the machine hot water tap so most use it unfortunately. We use 170ml tulip cups so I’d guess around 120ml of water approximately.
Your long black looks quite tasty. Thanks for sharing your technique. I am a regular drinker of Americanos for which I use as close as I can come to a ristretto made in an AeroPress. Perhaps, given the quality of your grinders, popcorning isn’t an issue but I’ve found that a couple of hacks on my Baratza grinder can help reduce negative effects of popcorning on flavor. I’ve tasted some great coffee in Australian cafes in Tokyo and Singapore but hope someday to be able to visit the land of long blacks.
The coffee machine water can be hotter than the kettle, depending upon on the machine you can mix cold water into the hot tap and it will then be cooler.
The kettle tip is so key...water from my espresso machine (even with a dedicated water only spout) just tastes mineralized or something. I wonder if a new generation of espresso machines can improve on current designs that heat and reheat water in the tank...something I think creates this flavour in the water. If it changes the way water tastes, it must change my coffee too.
Love your guys content as someone who has finally taken a deep dive into the world of espresso after many years of Aeropress and pour-over. With pulling a long black shot do you tend to pull it more within the ristretto range or more towards 1:2? Not alot of content out there on LBs despite being such a satisfying way to drink black coffee. Chasing the perfect long black and any insights may help me on my way :)
Hey guys, can you share a baseline grind settings for the niche? I just got one and I’m still figuring out which grind size to use depending on the roast! Thanks!!
@@ArtistiCoffeeRoasters so for a double ristretto base for a milk drink are you pulling two separate shots into the cup and 45 grams total? Or am I totally hearing you wrong in the video!
Duh, you're doing a single pull with 22.5 out. I suppose this lets you give a tonne of punch through the milk in a short drink like a 180ml flat white? I'm going to give this a go in the morning!
We are located on the East Coast of Australia roughly halfway between Sydney and Brisbane. You will find our address here: artisti.com.au/pages/contact-us We look forward to seeing you at the roastery :)
Sorry I didn't quite understand why you switched grinders and are using a single pot of the already containered coffee beans instead of your normal grinder, could you clarify? Much appreciated!
What jf someone wants a decaffeinated cap or latte. Or a single origin Corrado or flat white. Can the Ek 43 help make these milk drinks or not so reliable?
Can you please tell me how many shots you put if a customer asks for a large long black? Is it still 2 shots and you just add more water? I'm gonna start working as a barista soon and I know how to make everything else but the long black is throwing me off. Very confused.
Hello, Im opening a coffee shop in a very small town populated at 1345 people. Im looking at purchasing good good coffees. Help! Can I get some wholesale distributors I can purchase coffee from. I want out of tbis world coffee!
I have a problem to make coffee for people that are used to automatic machines or cheap espresso machines. They are used to very weak coffee: from cheap espresso machnines they just pull aroung 200ml of water through about 8g of coffee (it has much more crema than long black/americano). The same i can see are making automatic espresso machnines when you choose option of "black coffe". From my semi-pro machine I have no idea how to make them black coffee :( all milk drinks are perfect but this black coffee for "normal people" is my nightmare (always they fill it is too strong).
@@ArtistiCoffeeRoasters I make exactly as you said but then there is no such crema than in automatic espresso machines (they make bigger and more stable creama than I am receiving in americano/long black from your receipt). Automatic espresso machines just extend extraction time and pull more water though the coffee (like with lungo). But lungo from good espresso machine is very strong (and it is not what I want to get). From the cheap one you actually get very weak coffee. I know it if funny that I want to recover coffee from worse machines but really I feel helpless when my guests ask me for weak black coffee and they finally tell me that their machine makes better coffee. 🤷🏼♀️
@@markmyronyuk4967 I'm assuming it would be because a smaller dose of grounds (11 grams) pulled to 22.5 grams out would have less sweetness and be more bitter.
Nice equipment. You're making coffee too complicated. Bad shot preparation. Try dialing in first. Some editing might help too. Crema on top only ensures extremely bitter beverage. Crema is Bitter. In the world of long blacks or Americanos stir for best taste. Just pull properly prepared espresso over the 190-195 deg water and enjoy. You said up front that "you make the best long black" If that is your best effort - ??? My $0.02