Hi, is there a name for a coffee made with 1 part espresso and 1 to 1.5 parts water? This is how I normally drink coffee at home but when I’m out and order a long black I usually get a much more watery drink......
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First crack or nothing
- Nov 13
- 3435
- Sydney (West)
- Filter or long black: clean with crisp acidity
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I'm not aware of a specific name. Some places would call it a short black, but most places would just serve you straight espresso if you asked for a short black. I would ask what size cups they have and then order a long black in whatever size cup would achieve your desired ratio. Standard espresso cups are usually 90ml, might be close.
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Yep there certainly is, it's called a 50/50 long black (equal parts espresso and water). At a cafe I worked at a few years ago this is the only way we made long blacks. Not many places may recognise the name though, but explain to the barista and I'm sure they'd be happy to make it. I make this at home every now and then. Just prior to locking in the PF, cup on the scales and pull the brew lever to let in the same weight water as you're planning to extract in espresso (eg 46g), then pull the shot straight over the top. Some coffees feel too diluted in a full long black so I like this version that has a similar intensity and mouthfeel of the espresso, but spreads out the flavours just a bit and gives you a bit more of a wider range to detect things and enjoy so to speak.
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That's what I always make for myself. Thought it wasn't very common, but seems a few of us like it that way.
I usually don't bother trying to explain if I'm ordering out as the person taking my order is rarely the person making the coffee, and they just don't seem to get it. I've found just asking for an espresso with some hot water separate is fail-safe, and I can just top-up the espresso cup with as much hot water as I feel like.
If we ever get out of lockdown I might have to try ordering a shlong and see what reaction I get
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My actual recipe is one double espresso, one part hot water and one part cold water. I had simplified it as I thought I’d have a better chances of it being an existing drink. It’s amazing how adding some water actually brings out some flavours (especially the sweeter notes) which are in my opinion overpowered in a straight espresso, while adding too much water dulls down the same flavours instead. I reckon that the temperature of the added water also plays a role, if I add hot water only it also masks some sweeter notes.Originally posted by simonsk8r View PostYep there certainly is, it's called a 50/50 long black (equal parts espresso and water). At a cafe I worked at a few years ago this is the only way we made long blacks. Not many places may recognise the name though, but explain to the barista and I'm sure they'd be happy to make it. I make this at home every now and then. Just prior to locking in the PF, cup on the scales and pull the brew lever to let in the same weight water as you're planning to extract in espresso (eg 46g), then pull the shot straight over the top. Some coffees feel too diluted in a full long black so I like this version that has a similar intensity and mouthfeel of the espresso, but spreads out the flavours just a bit and gives you a bit more of a wider range to detect things and enjoy so to speak.
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I should clarify that when I say one part cold one part hot water I mean that the total amount of water still sits between 1:1 to 1:1.5 ratio with espresso. So let’s say, if my double is 60 ml, hot and cold water will be between 30 and 45 ml each.
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First crack or nothing
- Nov 13
- 3435
- Sydney (West)
- Filter or long black: clean with crisp acidity
- Send PM
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Not really, actually I’ve realised that I was enjoying the second half of the cup, which had cooled down, more than the first half which was hotter, so I’ve simply decided to accelerate the cooling process by adding some cold water.
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Yeah for sure! But I'm not so sure about adding hot water changing anything flavour related... to me the coffee has already been brewed, so adding any water will just dilute and that's all. Unless you mean like the perceived flavours that come through upon cooling down (or being drunk at cooler temps), which definitely is a thing! Moreso to me it's just the temperature that you drink it at that highlights certain attributes. I'm probably just obsessing with semantics here actually XDOriginally posted by Blackfish View PostMy actual recipe is one double espresso, one part hot water and one part cold water. I had simplified it as I thought I’d have a better chances of it being an existing drink. It’s amazing how adding some water actually brings out some flavours (especially the sweeter notes) which are in my opinion overpowered in a straight espresso, while adding too much water dulls down the same flavours instead. I reckon that the temperature of the added water also plays a role, if I add hot water only it also masks some sweeter notes.
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First crack or nothing
- Nov 13
- 3435
- Sydney (West)
- Filter or long black: clean with crisp acidity
- Send PM
Your tastebuds can only perceive certain flavours at certain temperatures. The most frustrating thing I've ever encountered with coffee was a ~$32 cup of filter coffee I had once. You could smell all the flavours at once and it was incredibly complex, but you could only taste a few things at a time, which changed dramatically as it cooled.
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