Espresso: a detailed introduction to Italian Lungo Coffee to learn about the world of Italian coffee
Reference: Wikipedia Picture Source: YoungDoo Moon Flickr
Lungo is Italian, the corresponding English is "long", French is "cafe é allong é", the Chinese meaning "long", the author transliterated as "enough" coffee, refers to "using twice the normal amount of water, through the Espresso coffee machine, to make a coffee drink, a Lungo, to the effect of an 'elongated Espresso'." You are welcome to come up with a better Chinese translation.
A regular Espresso coffee takes 18 seconds to extract and its volume is 25 ml. If you extend the extraction time of Espresso to about one minute, the amount of liquid extracted from the coffee is about 50 ml to 60 ml. This drink is called "lungo coffee". On the contrary, if the extraction time of Espresso is reduced by nearly half, the resulting drink is called Ristreto.
Therefore, "lungo" coffee is not what we often call "American coffee" (caff è am é ricano), the so-called "American coffee" is adding hot water to espresso coffee; "lungo" coffee is not "long black coffee", the so-called "long black" is adding Espresso coffee to hot water. It is easy to distinguish between "American coffee" and "long black coffee": the former is "Espresso + water" and the latter is "water + Espresso" in a different order, while "lungo coffee" nearly doubles the extraction time of Espresso, and the volume of the extract is about double.
If you double the extraction time of "lungo coffee" and nearly double the volume of the coffee liquid, the "longer" drink is called caff è crema, which is relatively rare.
The difference of flavor:
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.
Source: private Coffee blog
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