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How do you make a long black?

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  • How do you make a long black?

    Hi

    Just wondering how a long black is constituted? Is it not formed using an espresso shot? Cant find this on the web anywhere.. Also, is there no standard for a 50/50 espresso/milk combination? Im really enjoying this mix at home.

  • #2
    Re: How do you make a long black?

    Im not a long black drinker and I dont make them for a living, but Im fairly sure they are a single or double shot of espresso poured onto a designated amount of hot water. Not sure of the preferred water ratios.
    Ive heard of cafes serving an espresso and a small jug of hot water on the side as a long black.

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    • #3
      Re: How do you make a long black?

      I serve it how Chris taught me, doppio espresso on water.
      I add a touch of cold water to the hot to not burn the espresso...might be wrong?

      I think Icoco serve it with water on the side.

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      • #4
        Re: How do you make a long black?

        Originally posted by takeaim link=1153804706/0#2 date=1153814282
        I serve it how Chris taught me, doppio espresso on water.
        I add a touch of cold water to the hot to not burn the espresso...might be wrong?

        I think Icoco serve it with water on the side.
        Hey thanks for the plug Andreas. The lungo sounds great to me . How goes the coffee? I must pop in soon...

        Chris

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        • #5
          Re: How do you make a long black?

          Hi
          i always make them with a double ristretto over hot water.

          LE

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          • #6
            Re: How do you make a long black?

            Thanks guys, I shall have to give it a try.. Do you pull the shot straight into the water? And just off boiling is okay? Will experiment and report back.

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            • #7
              Re: How do you make a long black?

              Originally posted by takeaim link=1153804706/0#2 date=1153814282
              I serve it how Chris taught me, doppio espresso on water.
              I add a touch of cold water to the hot to not burn the espresso...might be wrong?
              Thats how I do it - Chad Moss (SA state champion barista a couple of years ago) taught me. A dash of cold water is necessary if the cups or the water are too hot. I get a feel after Ive added the hot water - watch for the amount of steam. If the water is too hot, the espresso will burn as its added to the water.

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