This is particularly used for lighter roasts not generally associated with espresso, such as beans of Ethiopia. Where many find that undiluted espresso shots can prove overpowering. Most commonly, an Americano is used when one wishes a brew-coffee sized drink from an espresso bar.Īmericanos are also used within espresso preparation for single origin coffees. In the lungo, all the water is brewed, and the lungo is generally shorter than an Americano or a long black. So extraction also known as “solubles yield” – what percentage (by weight) of the grounds are dissolved in the water.Ī normal espresso takes from 25 up to 30 seconds to pull, and fills 25 to 30 milliliters, while a lungo may take up to a minute to pull, and might fill 150 milliliters.Ī caffè lungo should not be mistaken for a caffè americano, which is an espresso with hot water added to it, or a long black, which is hot water with espresso added to it (inverse order to Americano). Proper brewing of coffee requires using the quantity of coffee, ground precisely, extracted to the correct degree, controlled by the correct time and correct temperature. What happens when we make a caffè lungo, we extract to much out of the coffee substance. It may refer to Liquid-liquid extraction, and Solid phase extraction. What is extraction? Extraction in chemistry is a separation process consisting in the separation of a substance from a matrix. Why do I call this a wrong coffee? Not because I don’t like it (that is also true), but because of the extraction.
People started to buy expensive gear to make a wrong coffee. We wanted to have the same look as a small espresso (with the crema on top) but bigger. What we did was we transformed the traditional filter coffee into ‘caffe lungo’. We wanted to take that feeling back home, to experience the same in our living room.
" Rexentin" means "to rinse": after drinking the caffè corretto a small quantity of coffee remains in the cup, which is cleaned using the liquor used for the beverage, that will then be drunk.Not so long ago people here started to go to Italy where they drank that good espresso under the sun with the hot Italian boy or girl next to them and we got hooked, not on the boy or the girl, but on the ‘coffee feeling’. The " Rexentin" (or " Raxentin", as it is known in some places) is a tradition of the Italian region of Veneto. In Spain, a similar drink is known as carajillo in Portugal it is known as café com cheirinho (coffee with scent) in France café-calva (coffee and Calvados) and in Sweden, Norway, and Denmark as kaffekask, karsk, or kaffegök, in Mexico cafe con piquete. Asmarino bartenders pour locally produced areki and cognac. Ĭaffè corretto can also be found widely in Eritrea, a legacy of the Italian colonization of Eritrea. The Italian word corretto corresponds to the English word 'correct' in the sense of 'corrected'. A few bartenders also let their regular customers make their drink themselves providing the espresso shot and the bottle of liquor. Most Italian bartenders prepare a caffè corretto simply adding a few drops of the desired liquor into an espresso shot however in some cases the liquor is served in a shot alongside the coffee allowing the customer to pour the quantity they desire. al cognac", or "corretto di Spadino", depending on the desired liquor. It is ordered as "un caffè corretto alla grappa", ". It is also known (outside Italy) as an "espresso corretto". Caffè corretto ( pronounced ), an Italian caffeinated alcoholic drink, consists of a shot of espresso with a small amount of liquor, usually grappa, and sometimes sambuca or brandy.
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