Espresso

Lungo

Name: Lungo
Ingredients: lungo: 60 ml

A "long" shot: more water through the same grounds. It is bigger and more bitter, not the same as adding water afterwards.

How it's made

What makes it this drink and not its neighbour on the menu. The café in Brewology judges every one by these.

Espresso: About 30 ml of coffee pushed through fine grounds under pressure.
Ristretto: A "restricted" shot: the same grounds, stopped early.
Doppio: A double espresso from a double basket.
Long black: Hot water first, then a double shot on top, so the crema survives.
Americano: Espresso first, topped up with plenty of hot water.
White americano: An americano with a splash of milk, hot or cold.
Café bombón: From Valencia: condensed milk in the bottom of a small glass and an espresso poured gently over it, so it sits in two layers, white under black, until it is stirred.