Tag: espresso

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.

Home batches 21-23. 250g each of Brazilian, Guatemalan and Papua New Guinean beans. As we drink mostly , I try to get them to the point where they have some body, reduced acidity and some varietal character too. This is called city or city+. Bit of a tightrope, as if you go too far, you just get chocolate and char.