The difference between American Coffee and Italian Condensed Coffee in several different ways

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Long Black, Americano and Lungo are all mixtures of Espresso and water. What's the difference between them? Because the solubility of various flavor components in coffee is different from that of water, shortening or prolonging the extraction time of Espresso, the flavor components of coffee in the extraction solution are also different. therefore, the taste of all kinds of coffee is different, not only the difference of "light" or "heavy" taste. Americano is to add espresso first and then water. The grease (crema) on Americano will be washed away by hot water. For Long Black, water is added first and then Espresso is extracted. Because the grease on the Long Black is poured later, you will see more grease on the surface of the coffee, and the grease will last longer because it is not affected by external force. The insoluble substances in oil (crema) are the result of emulsification under high pressure. And the oil contains carbon dioxide, containing a lot of flavor and aroma. At the same time, because of its insoluble ingredients, this layer of oil forms a film on the coating of our tongue when drinking it. This film will give us a lasting aftertaste while weakening the sensitivity to bitterness. So Americano will be a little more painful than Long Black.

So what is Lungo coffee? Lungo is to speed up the flow rate of espresso by changing the scale of the grinder without adding extra water. Lungo is Italian, the corresponding English is "long" and French is "cafe é allong é". In Chinese, it means "long", which refers to a coffee drink made by using twice the normal amount of water through the Espresso coffee mechanism. The main idea of a Lungo is an "elongated Espresso", which must be expressed in Chinese and can be called espresso. Lungo is very popular in Italy, with a single order of about 60~85ml and a double 120~170ml. The reduction in the amount of water in Lungo brings a more mellow taste than Americano. A regular Espresso coffee takes 18 to 30 seconds to extract, with a volume of 25~30ml, extending the extraction time of Espresso to about one minute. The amount of liquid extracted from the coffee is about 50~60ml, and this cup of coffee is called Lungo. Therefore, Lungo is not what we often call Americano, nor is it easy to distinguish between Long Black,Americano and Long Black: the former is "Espresso + water" and the latter is "water + Espresso", and the two are added to the cup in different order. On the other hand, the extraction time of Lungo is nearly doubled, and the volume of the extraction solution is about twice as long as that of Espresso.

If the extraction time of Espresso is nearly halved, the resulting drink is called Ristreto, and if the extraction time of Lungo is doubled, the volume of coffee liquid is nearly doubled, then this "longer" drink is called Caff è Crema, which is relatively rare. However, visiting many domestic cafes, there are very few cafes that provide Lungo and Ristreto, probably because the production also requires an independent bean grinder, which increases a lot of complexity, so we have to combine practice and relevant materials to make it. We adjust the parameters and prolong the extraction time to find that the oil of Lungo is the most stable of the three. It tastes lighter than Espresso, but it will be a little bitter at the same time. Compared with Americano, the taste is more mellow.