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A well respected person in the coffee industry told me that to pour a long black you just coarsen the grind!
His theory is that a 25 second extraction is what you should aim for regardless of volume so a coarse grind that will fill a cup in 25 seconds will produce as good a coffee as any other method.
Therefore a ristretto would be a fine grind and a 25 second pull.
Its an interesting idea that I’m yet to try but not one that would work well in a cafe environment easily unless you changed the tamp to get the same result.
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