Welcome to this week’s casual kōrero thread!
This post will be pinned in this community so you can always find it, and will stay for about a week until replaced by the next one.
It’s for talking about anything that might not justify a full post. For example:
- Something interesting that happened to you
- Something humourous that happened to you
- Something frustrating that happened to you
- A quick question
- A request for recommendations
- Pictures of your pet
- A picture of a cloud that kind of looks like an elephant
- Anything else, there are no rules (except the rule)
So how’s it going?
Can anyone tell me how a cafe would normally make a long black?
Single or double shot of espresso?
How much water to add?
Online I found things that say a single or double shot plus 100ml of water, but this seems way too much. A standard long black cup may only hold 100ml total? Do I do a double shot with 40ml water added?
Definitely 2 shots.
In NZ everything is 2 shots unless it’s short (a pet hate of mine, a caffe latte shouldn’t essentially be a giant flat white wtf nz) but a long black is 2 shots for real.
That makes it about 120ml water, which is in line with the other stuff I read. But I’m not convinced, it seems like too much water. Or my espresso isn’t coming out strong enough. Or maybe it’s the preparation. I have been doing the espresso first then the water. Maybe I need to try water first, then espresso.
Hmm maybe you need a triple shot?
Or maybe I’m doing something wrong!
I meant that more as a workaround!
A real cafe gives you black coffee and a slap in the face while screaming “enjoy it!” at you.
But seriously good cafes, will give you a double shot espresso with a jug of hot water ~100ml, so that you can add to your preferred level.
I am a terrible coffee snob, I drink my coffee black! Usually just espresso but if I’m adding water it is only 20-40ml in a double shot. I find that most cafes are not that good at making black coffee, they get away with it because people mask the flavour with milk etc…
I’ve definitely been served hit water with the coffee but most places have this cup that is the same everywhere, and has a much smaller volume.
I’m still getting the feel for making my own espresso and so was thinking if I knew how a cafe makes it then I’d have a good benchmark, especially for getting the espresso shot the right strength.
Just don’t over express your coffee, it will turn into bitter crap.
err on the side of a smaller amount of water
Haha I feel like I might be under-expressing! Just seems like a tiny amount in the cup. It has a nice crema on it though.
Increase bit by bit, you’ll know when it has gone to far.
You greatly overestimate my ability 😆
This process has to happen over many coffees
I’ll do my best!