Sometimes people think I've always been a big coffee drinker, but that has never been the case. When I was younger I barely drank these kinds of coffee, called a 'koffie'. Most probably it became a bit stronger and dirtier and people started to add more and more sugar and nutroma/coffee milk. People were getting used to drink this kind of beverage and the taste of it didn't change a lot over the years. But still we had a cup 'full of mistakes'. And the average roast and origin of the beans were not too bad either. The grammage of the dose and temperature of the machine were almost correct. The extraction parameter of a 25 seconds run was correct. Long ago when the first espresso machines were hitting the Belgian and Dutch restaurants and bars the machines were programmed to offer us coffees the size of a 'normal' cup, say in between 12 and 18 cl, 4 to 6oz. Have fun reading and let me know what you think : Traditional luke warm or cold lungo is the worst cup, while top class brews keep on tasting correct on lower temps. Lungo's brewed with lighter roast coffee's can taste more than acceptable when made in the most perfect way - which is a rare thing to see in Antwerp cafe's or resto's where most machines are way too hot and dirty (the same thing for the grinders used) - but most lungo drinkers expect a dark coffee with lots of bitters and body and therefor you need darker roasts and, sorry to say, cheaper (unwashed) coffee's.īest proof for a correct brew is to let the coffee cool down and taste it again below 50 or even 40 degrees.
CAFFE LUNGO CUPS FULL
It's not what i like, but not every horeca person's name is Rob Berghmans and it's understandable that, when working in a not specialized place, you don't want to start discussing coffee recipes and flavors all day long.īefore you start reading my famous 2012 writings i want to add we roast our beans light so all fruity flavors can come out, also to marry the full fat milk - if used.
CAFFE LUNGO CUPS INSTALL
I know it's an endless discussion and there are exceptions but in general i think it's smarter to install here a small (lungo) grinder and give the classic cup of Joe. In reality we notice that, for Belgium at least, a lot of their clients coming in the bar or restaurant demand a 'normal' coffee and don't like Americano of Filter.
CAFFE LUNGO CUPS PROFESSIONAL
Many, and i mean a lot! of times, we convinced new professional clients to use the espresso machine for what it's build to make espresso's.įor covering the demand for larger coffee's in their bar/restaurant we recommended to make americano's/long blacks or serve filter coffee straight away. Later on the post i copy-paste my writings from 2012 in which i explain why, but first an explanation on why a lot of our clients still serve it. Those who know me or any other Specialty Coffee Barista's/Roasters, know i don't like the lungo (regular 15 cl espresso machine coffee).
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