One-shot Wonders.

[Barry O'Speedwagon]

OK, I think I see what you are saying. You're saying that instead of dropping a concentrated 'shot' over 2/3 cup of hot water, the same quantity of hot water comes through the shot - therefore similar result?

Sort of, I'm just saying that a coarse grind won't necessarily lead to the flow turning yellow after 15 seconds. Think of it like a pour over. The coarser grind means that the extraction is slower relative to the amount of water flowing through the coffee, but more water will flow through with a coarser grind.

[Rocky]

OK, I think I see what you are saying. You're saying that instead of dropping a concentrated 'shot' over 2/3 cup of hot water, the same quantity of hot water comes through the shot - therefore similar result?

[Barry O'Speedwagon]

Don't think I get it, Yelta. So you are dosing for a double shot and grinding coarser? How come it isn't just yellow water after the first 15 seconds?

.

If you grind coarser, the rate of extraction relative to volume of water that has passed through the puck is lower. So, with a coarser grind, while more water passes through in 15 seconds, the ground coffee may not be over-extracted at that point.

[Rocky]

Don't think I get it, Yelta. So you are dosing for a double shot and grinding coarser? How come it isn't just yellow water after the first 15 seconds?

I am totally happy with the Long-blacks I make at home, just amused that there is no consistency at cafes.

[Yelta]

I’ve made a couple of lungos that were absolutely outstanding. They can be a delicious drink if made right, but you really need to be set up to be making them all the time as you’ll waste lots of time and coffee switching between espresso and lungo.

Evening Leroy, its pretty much getting to know your equipment, particularly the grinder.

I drink a Lungo almost exclusively, except for when we're out and about then its espresso.

The boss prefers a Cappuccino.

To adjust between the two (Lungo to shot) is three graduations finer on the Mini, easy and reliable, just a matter of remembering to change back, I painted a white dot on the Mini scale so I can see at a glance exactly where its set.

[LeroyC]

I’ve made a couple of lungos that were absolutely outstanding. They can be a delicious drink if made right, but you really need to be set up to be making them all the time as you’ll waste lots of time and coffee switching between espresso and lungo.

[Yelta]

That's the one drink I just can't seem to get right. I remember you mentioning it awhile back and I did give it go (the ratio you said too), but just tasted funky. Will have to give it more of a trialling methinks, must be something I'm missing

Pretty straight forward Simon.

My method:
18 grams of dark roast coffee CS 8 or9, ground to allow an extraction of approx 90 ML's in approx 30 seconds.

[simonsk8r]

Have you tried a well made Lungo yet Rocky? big improvement on a long back as well as being a more satisfying drink than a shot.

I'm surprised its not a topic of conversation here more frequently.

That's the one drink I just can't seem to get right. I remember you mentioning it awhile back and I did give it go (the ratio you said too), but just tasted funky. Will have to give it more of a trialling methinks, must be something I'm missing

[Yelta]

One shot in a Long-black, even a 150ml cup tastes like dishwater to me.

Have you tried a well made Lungo yet Rocky? big improvement on a long back as well as being a more satisfying drink than a shot.

I'm surprised its not a topic of conversation here more frequently.

[Yelta]

You find frequent variation/understanding as what a single/double shot is in cafe's.

[HomeBrew]

Yes, BUT...... everyone is using the term "one shot" !! What the heck is that? ;-))

1 shot (single) = ~30 ml espresso
2 shots (double) = ~60 ml espresso.

[chokkidog]

Yes, BUT...... everyone is using the term "one shot" !! What the heck is that? ;-))

[Rocky]

I guess I have revealed myself as an "absolutist" - someone who believes (or thinks there should be) one and only one RIGHT way to do something.
To me it makes sense that whether one, two or more shots is used depends on the cup size.
Anything below about 120 mls only needs one shot (excepting short blacks which can be as many shots as you like)
between 120 and 200 needs two shots to be able to be tasted,
anything above 250 mls needs 3 shots.
One shot in a Long-black, even a 150ml cup tastes like dishwater to me.

[simonsk8r]

Yeh, but surely the defining attribute of a flat white is that it's 'flat'? Or at least 'flatter' than a latte.

Yep it would make sense if it was completely flat, as milk just steamed and not textured, but yeah the trend seems to be just a tad textured. I remember one cafe I worked at we just gave literally just a snippet of air at the start and then submerge the wand, and we only really did that to prevent the milk from squealing loudly, which is what happens when you add no air whatsoever (quite obnoxiously haha).

[Barry O'Speedwagon]

It is flatter, as the post you quoted states, it has less foam.


Java "Flat what?" phile

Yes, I know that. My point was that that is the central distinction, and all the other stuff represents particular cafe's ad hoc decisions.