Results 1 to 8 of 8

Thread: Long Macchiatio - how?

  1. #1
    Member
    Join Date
    Jun 2016
    Posts
    64

    Long Macchiatio - how?

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Hi Guys,

    Can someone help me out with how to make a long mac at home? I enjoy these at a café - usually with just a touch of milk, but I'm not worried about the milk debate though.

    To get a decent volume out (so that it takes a little while to drink), what would be a recommended dose weight and brew ratio. For example, can you make a decent long mac with 14 grams dry coffee in and 60 grams liquid out? I would have thought no - you'd need to grind really coarse to get decent flow? I'd appreciate any advice.

    Thanks guys,

    Paul

  2. #2
    Senior Member
    Join Date
    Mar 2012
    Posts
    1,275
    Why would you want to mess up the basic espresso brew settings just to make a long Macc ?
    ask your favorite barista how he makes it for you.
    Long Macc ?
    Double Macc ?
    Big Mac ?

  3. #3
    Senior Member ArtW's Avatar
    Join Date
    Nov 2012
    Location
    Melbourne
    Posts
    131
    Long Mac is made with a double shot versus Short Mac which is single. Some add water (like a Long black) but that's not the traditional Italian way. As per Blend52 comment, you wouldn't change the espresso ratio if you want it to taste good.

  4. #4
    Senior Member
    Join Date
    Dec 2009
    Location
    SYD
    Posts
    553
    14 gram dose, 60 ml shot plus a spot of milk would be a regulation Italian double macc.

    Assuming what you are calling a long macc is in fact a double macc. I've never heard someone call it that before. It almost sounds like an oxymoron, like a long short black.

  5. #5
    Senior Member trentski's Avatar
    Join Date
    Nov 2009
    Location
    Altona, Melbourne
    Posts
    1,578
    For example, can you make a decent long mac with 14 grams dry coffee in and 60 grams liquid out? I would have thought no - you'd need to grind really coarse to get decent flow? I'd appreciate any advice.

    Thanks guys,

    Paul
    60mls in 60 seconds from 14 grams is your standard double espresso recipe.

  6. #6
    Member
    Join Date
    Jun 2016
    Posts
    64
    Quote Originally Posted by trentski View Post
    60mls in 60 seconds from 14 grams is your standard double espresso recipe.
    So when I drink ~ 30 ml (28g out) from 14g in, over 30 secs, that's still a standard double?

    I just lengthen the extraction then - but then you end up over-extracting -> bitterness etc.

    Maybe I'm confused

  7. #7
    Senior Member
    Join Date
    Dec 2009
    Location
    SYD
    Posts
    553
    Quote Originally Posted by pgseye View Post
    So when I drink ~ 30 ml (28g out) from 14g in, over 30 secs, that's still a standard double?
    No that's a very concentrated ristretto.

  8. #8
    Member
    Join Date
    Jun 2016
    Posts
    64
    Behmor Brazen - $249 - Free Freight
    Quote Originally Posted by herzog View Post
    No that's a very concentrated ristretto.
    Crikey - no wonder the taste seems quite 'bold'.



Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •