![]() ![]() In fact, you’ll see a similar thing in restaurants in many parts of the word. This type of coffee has been popular in Switzerland since the 1980s. As the name indicates, you have a “spro” that is extracted almost like a pour over. The café crème also known as the “sprover” or “Spro-over”. Okay, now we are starting to understand the theme of modern espresso-longer ratios, coarser grinds, etc. Lower the flow rate on your machine if you have the option.Grind coarser – aim for resistance on the manometer of 4-6 bars. ![]() The modern lungo is a forgiving shot that will work with a wide variety of beans, espresso machines, grinders, and baristas since it uses a coarser grind size and a low pressure.Īt first glance, this concept seems similar to the Allongé, but some crucial differences remind me of the Turbo Shot. What if we can create a beverage that sits precisely between these two extremes in the “no-mans land,” as he puts it? The idea is that modern espresso can be too overpowering for many non-coffee people, while modern filter coffee is seen as being too weak. I first heard of this shot from the brilliant Maxwell Colonna-Dashwood on his YouTube channel. The thick, traditional shot is falling out of fashion. Make the grind size a bit coarser than your normal shot. Once you master the shot you can try even longer ratios. It should still feel like espresso and have a crema layer, but remind you about the good things from a pour over. But of course, you should always try to aim for excellent puck prep. If you’re using a naked portafilter, the shot will look quite messy, especially towards the end. You’re still aiming for 7-9 bars of pressure, but you want a much faster flow rate. You need to grind just a bit coarser than standard espresso. The trick to making an allongé is to get the grind size right. The long ratio allows sweetness to be extracted. This type of shot is excellent with lighter roasts. The Rao Allongé tastes instead like a fruit bomb espresso. Many customers would order allongés, so he sought to improve the drink, so it wasn’t just a bitter and watered-down espresso. This recipe is closely connected with coffee guru Scott Rao, who operated a coffee shop in Montreal. Lungo means “long” in Italian, and Allongé has a similar meaning in French Canadian. This coffee drink resembles a lungo, but often with more nuance and flavor. They are also more consistent and will help cutting costs in a professional setting. ![]() On the flipside, they have more sweetness and clarity. Turbo shots have a bit less texture in the cup compared to traditional shots.
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