Espresso lungo is basically an espresso but done with 30%-50% more water
An espresso coffee is made with a dose consisting of 7/8 grams of ground coffee, leveled and pressed (about 12kg), then we usually apply the 25 seconds rule (25ml of coffee in 25 seconds) @ water temperature 190 – 195 °F , pump pressure 9 atmospheres. Espresso ristretto (narrow) has more or less 1/2 of the water compared to the traditional espresso.
Reply
Espresso lungo is basically an espresso but done with 30%-50% more water
An espresso coffee is made with a dose consisting of 7/8 grams of ground coffee, leveled and pressed (about 12kg), then we usually apply the 25 seconds rule (25ml of coffee in 25 seconds) @ water temperature 190 – 195 °F , pump pressure 9 atmospheres.
Espresso ristretto (narrow) has more or less 1/2 of the water compared to the traditional espresso.