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  • long black

    what is the correct way to pour a long black? I always kill my crema.


    on a side note, check out this latte i had last week.


  • #2
    Re: long black

    Josh,

    Water first - shot second.

    Pretty cool art. Although somewhat of a mixed message to the consumer.

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    • #3
      Re: long black

      Definately hot water first. (Not boiling either) shot on top. The crema will almost always disappear with this method but it does result in the best tasting long black.

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      • #4
        Re: long black

        Youll lose more crema if you add the water last (as jimmy said).

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        • #5
          Re: long black

          This is how I always make long blacks at work.

          Add ~150 mL of hot water from the machine first then build the shot and pull a double espresso in to the cup of hot water.

          I do it in this order because:

          1) If you add hot water to the already pulled double shot of espresso, you can burn it.

          2) It preserves the crema.

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          • #6
            Re: long black

            Are you saying to pour the shot into the cup of hot water directly from the machine, or pour the shot into a smaller cup then into your cup with hot water?


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            • #7
              Re: long black

              Directly from the machine works best I find.

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              • #8
                Re: long black

                Pour your shots directly in to the cup of hot water from the portafilter. Preserves the crema.

                Another crema preserving method Ive seen other baristi use is pouring the hot water slowly (from another cup) in to the cup containing the doppio espresso...this also preserves the crema quite well...but I tend to find, not as well as the method I use

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