· James Torr · Personal  · 1 min read

I'm appreciating a long black from the espresso machine this last week or so. It's basically a short Americano, as a flat white is to a latte. This has come from Down Under, as the flat white did. I find the espresso over a bit too quickly, and the Americano can be a little weak, so this is a perfect middle ground. Lightly roasted, natural process and Colombian beans can sometimes be a little acidic, so the extra dilution takes the edge off that a little.

I'm appreciating a long black from the espresso machine this last week or so.

I’m appreciating a long black from the espresso machine this last week or so. It’s basically a short Americano, as a flat white is to a latte. This has come from Down Under, as the flat white did. I find the espresso over a bit too quickly, and the Americano can be a little weak, so this is a perfect middle ground. Lightly roasted, natural process and Colombian beans can sometimes be a little acidic, so the extra dilution takes the edge off that a little.

I heat up a small cup of water in the microwave for 90 seconds, pour the shot into it, and stir gently to mix.

Anybody else drinking this type of coffee?

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