What's the difference between espresso and Longo lungo coffee? what are the standard parameters of espresso extraction?

In our understanding, the espresso machine is used to make a coffee called "espresso", this coffee is very small, very strong flavor, often add milk or water to make Italian coffee drinks.

If you only think that the Italian semi-automatic coffee machine can only produce espresso, then you are wrong. In fact, the coffee that can be produced directly from the coffee machine is not only espresso, but also ristretto (espresso) mentioned earlier, and lungo, Longo coffee that we are going to talk about today.

What is Longo coffee, a simple sentence is to extend the extraction time on the basis of espresso and extract more coffee liquid. If there are little friends, there will be doubts. Isn't this an excellent espresso? Well, yes, according to some coffee websites, Longo Coffee will be described as more in quantity, more bitter, less greasy and softer corresponding to espresso. Why is there such a strange coffee? "Today, this situation may be very puzzling, which brings us back to Europe in the 1920s, when the written record of" espresso "appeared, when the espresso machine was not as powerful as it is now, and the stress was only 1.5-3bar. The coffee can only be said to be relatively full-bodied, until 1947, the high-pressure coffee machine came out, oil, concentration, taste have been raised to several levels. However, the taste of the public can not be changed overnight, it is a long process. The mature theoretical system of espresso extraction will not appear until 20 years later, so what is a good cup of coffee is a coffee acceptable to the public. In fact, it is similar to the taste of lungo and so on, not too strong. With the establishment of espresso, all kinds of espresso are based on espresso, which leads to the definition and standard of espresso.

Even in the era of espresso orthodoxy, lungo did not disappear. "lungo" means "long, extended" in Italian, and it is clearly defined as an elongated version of espresso. In fact, when it comes to the flavor of espresso, it is really something that has only appeared in recent years. Coffee beans that were generally baked black in the past, looking for flavor from inside is like looking for colorful in black. A good cup of concentration, is the satisfaction of the taste, the concentration of stimulation, after no longer return to the bitter taste, the mouth stay scorched fragrance, that's all. Because lungo takes longer to extract, it contains more caffeine, it works better for people who drink coffee simply for caffeine, and because it extends the time and flow on the basis of the concentrated formula, it is less concentrated than espresso and correspondingly softer, and the important thing is that it has a larger portion and is more durable. As for the taste, it's all bitter anyway. If you ask why you don't drink American coffee, it's certainly the way Europeans look down on the new upstart in the United States. How to use the later extraction rate theory to explore lungo, its approach is undoubtedly over-extracted espresso, but the extraction theory of espresso is also constantly updated iterations, naturally, we also have to update the version for lungo.

The ratio of powder to liquid in the previous street extraction of espresso was 1:2, the time was 25-28 seconds, the tested concentration was 9.8%, and the extraction rate was 20.3%. According to the gold cup theory, 2% of the positive flavor substances can be extracted. The powder-liquid ratio extraction lungo time of the former street at 1:5 was 56 seconds, not surprisingly, the concentration was 4.45%, and the extraction rate was 23.06%. It's beyond the scope of the golden cup. When tasting, it is true that the bitter taste remains on the tongue. To this end, the front street to adjust, by adjusting the degree of grinding, control the extraction rate, and try the taste each time. Finally, the ratio of powder to liquid at 1:5 and the extraction time of 42 seconds were established. The concentration was 4.22% and the extraction rate was 21.87%. In the taste, the taste is slightly more bitter than concentrated, but it will not remain for long, thanks to the warm sun mixed beans in the front street, it still maintains a rich fat, and the whole is softer.

However, Qianjie still needs to emphasize that coffee beans have a great impact on the flavor of coffee. For example, Italian beans with Luodou are commonly used in Italy. There is a good chance that the extracted lungo will be light and bitter, but they can add sugar to solve this problem.