Long black, different method.

beanflying

I floated a question over on HB on a similar change to the "standard" shot relating specifically to levers and running shots of 40 and 50 seconds after pre infusion. I was getting some downright tasty shots at that running a finer grind and higher doses. Lost a little of the high notes but body to burn. All it gets down to is there is no set rules to Espresso making just guidlelines. 🙂

shape_shifter

I so want to try the Tanzania this way, have to wait for another roast once the BDB is here 🙂

askthecoffeeguy

at my work many customers are enjoying a 'shlong' at the moment which is a short long, with 30mls of water and the same and the same amount of coffee added on top!

RichardM

askthecoffeeguy wrote:

at my work many customers are enjoying a 'shlong' at the moment which is a short long, with 30mls of water and the same and the same amount of coffee added on top!

While that sounds good.....I think you need to rethink your drink name. http://www.urbandictionary.com/define.php?term=shlong

Koffee_Kosmo

askthecoffeeguy wrote:

at my work many customers are enjoying a 'shlong' at the moment which is a short long, with 30mls of water and the same and the same amount of coffee added on top!

I just had to click on Richards link to look it up

RichardM wrote:

While that sounds good.....I think you need to rethink your drink name. http://www.urbandictionary.com/define.php?term=shlong

Now I know what that word means I should not have looked at that link, eeek KK

texx

i am not even going to click the link cos i dont need to , i already know what the word means . johno

o

black.....except. 40ml hot water - 60ml double shot espresso, holding cup close to spouts. For me the sugars seem to present themseves a little better when the espresso doesn't have to fall very far onto the hot water. And the crema sits up beautifully

Dry_bean

Dry bean. wrote:

Wonder if those that enjoy a long black might like to give the technique a try and report back, it certainly is a totally different drink to the adding water method. 🙂

All quiet on the western front ??? anyone tried this method as yet?

hiphipharar

Dry bean. wrote:

All quiet on the western front ??? anyone tried this method as yet?

Not quite, but I bought myself a 22g VST basket and have poured a couple of 80ml not-so-short blacks which were sensational. So I thought extending to 150ml might not be a problem using one of these baskets with a looser dose.

Dry_bean

hiphipharar wrote:

Not quite, but I bought myself a 22g VST basket and have poured a couple of 80ml not-so-short blacks which were sensational. So I thought extending to 150ml might not be a problem using one of these baskets with a looser dose.

Let me know how it goes HHH, I'm using this method exclusively for long blacks now and am very impressed with the results. 🙂

shape_shifter

I didn't after what happened at my parents, I'll wait now until we get the BDB. LOL I should ask my mother though as I left a heap of Peru with them and she does 150ml shots regularly, she'd probably hate it without milk though.

hiphipharar

Dry bean. wrote:

Let me know how it goes HHH, I'm using this method exclusively for long blacks now and am very impressed with the results. 🙂

OK, did it this morning using Eth Yirgachefe roasted a little more into 2C than I usually take it but intended for espresso brewing only. As per my previous post, I used a 22g VST basket in a naked handle. Dialed the MM a couple of notches coarser and tamped a little lighter. Poured about 140mL in a 160mL ACF cup in about 25 seconds. As a pour it was a bit of a dud with squirts all over the place, but in in the cup it was very nice. Nice body even for a Yirg. Lovely smooth lingering flavours. I would definitely recommend those who enjoy a long black espresso brew try this method but I won't be favouring it over a filter or syphon brew.

Dry_bean

hiphipharar wrote:

OK, did it this morning using Eth Yirgachefe roasted a little more into 2C than I usually take it but intended for espresso brewing only. As per my previous post, I used a 22g VST basket in a naked handle. Dialed the MM a couple of notches coarser and tamped a little lighter. Poured about 140mL in a 160mL ACF cup in about 25 seconds. As a pour it was a bit of a dud with squirts all over the place, but in in the cup it was very nice. Nice body even for a Yirg. Lovely smooth lingering flavours. I would definitely recommend those who enjoy a long black espresso brew try this method but I won't be favouring it over a filter or syphon brew.

Thanks for taking the time to give it a go HHH, always nice to get feedback. As I said earlier I found it to be a smooth flavourful brew with lots of body and crema. ;D

Brett_H

Have just tried a decaf using this method and initially it was a little too acidic for my taste. Add a dash of milk and heaven! Hard to believe it's decaf. Nice one DB!

Dry_bean

Brett H wrote:

Have just tried a decaf using this method and initially it was a little too acidic for my taste. Add a dash of milk and heaven! Hard to believe it's decaf. Nice one DB!

Pleased to hear it worked for you Brett. ;D