Long black, different method.

Dry_bean. · June 2011

I recall about 12 years ago when espresso and my Silvia were new to me my method of making a long black was to grind the beans so I would extract about 150ml in approx 25 seconds with no water added before or after.
Decided to revisit the method the other day and must admit I was quite surprised, opened the burrs on the Mazzer a couple of notches, ground 18 grams of Yirg, dosed and pulled the shot 150ml in 30 seconds, different drink all together than the water added method, much more body, sweeter, great chocolaty taste and mobs of crema, have others tried a long black this way? ???

Koffee_Kosmo · June 2011

on 1309045449:

I recall about 12 years ago when espresso and my Silvia were new to me my method of making a long black was to grind the beans so I would extract about 150ml in approx 25 seconds with no water added before or after. Decided to revisit the method the other day and must admit I was quite surprised, opened the burrs on the Mazzer a couple of notches, ground 18 grams of Yirg, dosed and pulled the shot 150ml in 30 seconds, different drink all together than the water added method, much more body, sweeter, great chocolaty taste and mobs of crema, have others tried a long black this way? ???

I usually pull a shot as per normal espresso and add hot water And if desired its topped with very thin micro foamed milk KK

hiphipharar · June 2011

Not in the way you describe but I wonder if pouring a 'long shot' from a single pour would be comparable to a long Aeropress extraction. I have made a 'double' by adding about 30g of grinds (of Yemen Bani Ismael) to about 3 cups on the Ap scale (about 150mLs) and used a variation of the inverted method. It turned out to be one of the best Yemen brew I have ever tried. Having said that I've rarely had a good long black from an espresso machine. I've tried adding water to the shot, and vice versa. The best long blacks I've made using manual brewing methods.

mycuppa · June 2011

This is very interesting and I am thinking it may work on a few types of beans - well, let's just say it's a hunch I have. According to the theories of espresso extraction, you get a few different stages - an initial couple of seconds of sour (depending upon pre-infusion methods), concentrated sweetness, sweetness and then as blonding occurs there may be bitter taints, then bitterness as the shot continues and there is limited flavor oils remaining in the puck. I've noticed that bitter taints arrive sooner in some beans/blends than others. As an example, Ethiopian's can tolerate quite long extraction times - seems they are more like a small condensed flavor nuggets, just like a long-lasting candy. Some CentAms are less tolerant of extended extraction times and are easily "damaged" by extended exposure to heat and pressure. Sometimes, this comes down to the roast level, roast profile and how the bean was prepared and of course the grind and extraction - the opening of the grind has potentially helped in larger particle size that provides more surface area to resist in the extended volume of extraction. I always have a private, silent chuckle when ordering any "strong" coffee at some of the lesser skilled cafes.......you know they will run a super-long shot that picks up all sorts of taints towards the end of the shot.

RichardM · June 2011

on 1309078968:

I've noticed that bitter taints arrive sooner in some beans/blends than others. As an example, Ethiopian's can tolerate quite long extraction times - seems they are more like a small condensed flavor nuggets, just like a long-lasting candy. Some CentAms are less tolerant of extended extraction times and are easily "damaged" by extended exposure to heat and pressure.

I think you might be on to something there. Because most Ethiopians generally require a very coarse grind, I often border on choking a shot when dialling them in. Not wanting to waste them, I've tasted some ~40 second/~15mL shots, and they are actually quite nice, even though very intense. A totally different flavour profile to a "proper" extraction. I might try a long black this way some other time.

Brett H · June 2011

Some years ago I remember a terse exchange on alt.coffee??? or similar that debated this technique as a valid Americano in some contexts. Of course it was shot down but I remember giving it a go with Silvia and getting some enjoyable results. I don't remember what the bean was but I have an feeling it was a central american.

Dry_bean. · June 2011

Wonder if those that enjoy a long black might like to give the technique a try and report back, it certainly is a totally different drink to the adding water method.

beanflying · June 2011

I floated a question over on HB on a similar change to the "standard" shot relating specifically to levers and running shots of 40 and 50 seconds after pre infusion. I was getting some downright tasty shots at that running a finer grind and higher doses. Lost a little of the high notes but body to burn. All it gets down to is there is no set rules to Espresso making just guidlelines.

shape_shifter · June 2011

I so want to try the Tanzania this way, have to wait for another roast once the BDB is here

askthecoffeeguy · June 2011

at my work many customers are enjoying a 'shlong' at the moment which is a short long, with 30mls of water and the same and the same amount of coffee added on top!

RichardM · June 2011

on 1309160992:

at my work many customers are enjoying a 'shlong' at the moment which is a short long, with 30mls of water and the same and the same amount of coffee added on top!

While that sounds good.....I think you need to rethink your drink name. http://www.urbandictionary.com/define.php?term=shlong

Koffee_Kosmo · June 2011

on 1309160992:

at my work many customers are enjoying a 'shlong' at the moment which is a short long, with 30mls of water and the same and the same amount of coffee added on top!

I just had to click on Richards link to look it up

on 1309161930:

While that sounds good.....I think you need to rethink your drink name. http://www.urbandictionary.com/define.php?term=shlong

Now I know what that word means I should not have looked at that link, eeek KK

texx · June 2011

i am not even going to click the link cos i dont need to , i already know what the word means . johno

o · June 2011

black.....except. 40ml hot water - 60ml double shot espresso, holding cup close to spouts. For me the sugars seem to present themseves a little better when the espresso doesn't have to fall very far onto the hot water. And the crema sits up beautifully

Dry_bean. · July 2011

on 1309089665:

Wonder if those that enjoy a long black might like to give the technique a try and report back, it certainly is a totally different drink to the adding water method.

All quiet on the western front ??? anyone tried this method as yet?

hiphipharar · July 2011

on 1309924983:

All quiet on the western front ??? anyone tried this method as yet?

Not quite, but I bought myself a 22g VST basket and have poured a couple of 80ml not-so-short blacks which were sensational. So I thought extending to 150ml might not be a problem using one of these baskets with a looser dose.

Dry_bean. · July 2011

on 1309929632:

Not quite, but I bought myself a 22g VST basket and have poured a couple of 80ml not-so-short blacks which were sensational. So I thought extending to 150ml might not be a problem using one of these baskets with a looser dose.

Let me know how it goes HHH, I'm using this method exclusively for long blacks now and am very impressed with the results.

shape_shifter · July 2011

I didn't after what happened at my parents, I'll wait now until we get the BDB. LOL I should ask my mother though as I left a heap of Peru with them and she does 150ml shots regularly, she'd probably hate it without milk though.

hiphipharar · July 2011

on 1309930046:

Let me know how it goes HHH, I'm using this method exclusively for long blacks now and am very impressed with the results.

OK, did it this morning using Eth Yirgachefe roasted a little more into 2C than I usually take it but intended for espresso brewing only. As per my previous post, I used a 22g VST basket in a naked handle. Dialed the MM a couple of notches coarser and tamped a little lighter. Poured about 140mL in a 160mL ACF cup in about 25 seconds. As a pour it was a bit of a dud with squirts all over the place, but in in the cup it was very nice. Nice body even for a Yirg. Lovely smooth lingering flavours. I would definitely recommend those who enjoy a long black espresso brew try this method but I won't be favouring it over a filter or syphon brew.

Dry_bean. · July 2011

on 1310257009:

OK, did it this morning using Eth Yirgachefe roasted a little more into 2C than I usually take it but intended for espresso brewing only. As per my previous post, I used a 22g VST basket in a naked handle. Dialed the MM a couple of notches coarser and tamped a little lighter. Poured about 140mL in a 160mL ACF cup in about 25 seconds. As a pour it was a bit of a dud with squirts all over the place, but in in the cup it was very nice. Nice body even for a Yirg. Lovely smooth lingering flavours. I would definitely recommend those who enjoy a long black espresso brew try this method but I won't be favouring it over a filter or syphon brew.

Thanks for taking the time to give it a go HHH, always nice to get feedback. As I said earlier I found it to be a smooth flavourful brew with lots of body and crema. ;D

Brett H · July 2011

Have just tried a decaf using this method and initially it was a little too acidic for my taste. Add a dash of milk and heaven! Hard to believe it's decaf. Nice one DB!

Dry_bean. · July 2011

on 1311494356:

Have just tried a decaf using this method and initially it was a little too acidic for my taste. Add a dash of milk and heaven! Hard to believe it's decaf. Nice one DB!

Pleased to hear it worked for you Brett. ;D

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