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  • Long black coffee

    Look, I know that long black coffees are not considered de rigeur if youre a proper coffee lover. But in the morning at breakfast I want something rather bigger than an espresso with my egg and toast, and I dont want milk with it. I did an introductory Barista course here in Perth a few weeks ago, and can now make a cup of coffee which is light years ahead of anything I have ever managed in the past --- except for a richly flavoured long black like I can get in some of the better cafes. I know I must add some water to the cup first, but am not sure how much, and then of course a pour of 30mls from a double filter does not make a large cup. I am aware that after that, the coffee becomes bitter and begins to alter the taste of the brew.

    I have a new Sunbeam 0480 grinder and a Simonelli Oscar, which used in conjunction with Five Senses Coffee makes excellent espressos. But how do I get a satisfying long black coffee with my breakfast? Grateful for advice.

    (By the way, I cant believe I tolerated the coffee I used to make for the 10 years before I did the barista course!)

    Allen

  • #2
    Re: Long black coffee

    There will be those on this site with much better advice than mine, but Ive always made my long black coffee with a 30ml shot poured into about 1/2 a cup of hot water - Crema on top as per the espresso. I you want to make a larger cup of coffee Id increase to two 30ml shots (a double espresso) in about 3/4 of a cup of hot water, or even just the same 1/2 cup if you want an extra strong long. Definitely dont try over extracting and make the hot water is hot not boiling (no more than 80 degrees).

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    • #3
      Re: Long black coffee

      At work we do 2/3 cup water with a double espresso over top.

      LE

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      • #4
        Re: Long black coffee

        Many thanks. I have obviously been too timid with the hot water. Ill experiment with both half a cup and 2/3 cup of hot water tomorrow morning and see which I prefer.

        A.

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        • #5
          Re: Long black coffee

          And if you serve yourself a small jug of water along with it, then you can top up if you feel the need!

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          • #6
            Re: Long black coffee

            Okay heres what my "barista bible" says about a long black...

            A 170-220ml cup
            90-150ml of hot water poured into the cup
            An espresso (25-30ml) extracted on top of the hot water.
            A fine textured crema 3-5mm thick.

            Hope that clears it up.

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            • #7
              Re: Long black coffee

              LOL - leaves a lot of room for variation that one.

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              • #8
                Re: Long black coffee

                One thing worth trying is to use a slightly coarser grind so that a double shot produces 120ml coffee in the 25-30 second pour. I have found that it works for me. The end result being a longer black without overextraction. I find that this makes a nicer coffee than when adding water to the standard volume extracted.

                Cheers,

                Louis

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                • #9
                  Re: Long black coffee

                  Originally posted by papalui link=1157275797/0#7 date=1157373614
                  One thing worth trying is to use a slightly coarser grind so that a double shot produces 120ml coffee in the 25-30 second pour.  I have found that it works for me.  The end result being a longer black without overextraction.  I find that this makes a nicer coffee than when adding water to the standard volume extracted.

                  Cheers,

                  Louis
                  Hmm Louis- Although it works for you, it goes against all contemporary training techniques. A coarser grind and faster extraction is very likely to produce boring sour dishwater. There are cafes that still do this around town also....but the outcome is usually a very poor 70s style coffee.

                  If you look for the first hint of blonding in the stream, that is the beginning of tertiary extraction and a sign that you have taken what is good from the coffee. I suggest that that is a good point at which to cut the shot.

                  Try tertiary extraction and you will see that it tastes pretty average....

                  I seriously doubt that any basket size would allow you 2 x 60 ml shots without tertiary extraction....unless you have a 50 g cut down bucket basket .

                  So- fresh water and then two or one (if you prefer weak) espresso shot/s over the water is the way to go...

                  2mcm

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                  • #10
                    Re: Long black coffee

                    Allen,

                    Curious about the hot water temp? Hope your not using "Boiling water". If you are, then theres the answer to the bitterness you are tasting (if your extraction is on the money).

                    How I make it is fill approx 210 mil cup about 3/4 with approx 90 deg heated water and pull a double ristretto on the top. Remember, cut off the double shot sooner - dont pull a full extraction. Just as the pour starts to change colour (known as Blonding), cut it immediately. Idea is to pull the sweetest part of the extraction only.

                    This seams to work well for me according to my guests that I make this for at home. Hope this helps.

                    Cheers,
                    Marc

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                    • #11
                      Re: Long black coffee

                      Thanks to everyone for the helpful replies. I ve already made progress, but still have a way to go. The Simonelli Oscar doesnt have a hot water outlet, so having made sure the filter head is clean and has been flushed (the Oscars large capacity waste try is a great benefit), I put a 220ml cup underneath and pour in about 1/3 cup of hot water. Then I pack a double filter full of coffee (the Oscar seems to hold more than 15g, but Im not sure until I get back home to my electronic scales in Margaret River), press the button, and wait until the stream is turning blonde. However while this gives a very good flavoured coffee, it isnt really a long black as it only fills the cup about 2/3 full. Unless there is a larger basket available, I guess Ill just have to have TWO smaller cups of coffee, or pull a second straight shot on top of the first? Now that might be the go.

                      Oh why did I decide after 15 years of an uncomplicated life with a Baby Gaggia and pre-ground Lavazza Il Perfetto that in my twilight years I should aim for something better!!!!!

                      Allen

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                      • #12
                        Re: Long black coffee

                        Allen, my other half when he makes his morning brew, just runs the hot water from the tap, to heat his cup and also for his long black. Most people would recommend that you dont use the hot water from the group head I think. There are heaps of reasons why not, and I know you said that youre making sure the group is clean. But I just wanted you to know that it is also okay to use the hot water from your hot water tap at the sink too!

                        You will still have a pretty strong cup of coffee even if you filled your cup a bit more with water, if you have pulled a double shot, I should think. Like you say, you will just have to keep experimenting with it till you find your happy! Damn what a shame, having to experiment that is!

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