How do you do an allongé?

Equipment, technique, or just drinking the stuff

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How do you do an allongé?

Postby sicinius » Sun Nov 26, 2017 1:55 pm

It's a lungo, right? Espresso with a little hot water added.

Or so I always thought. But last week we finally found the fish restaurant behind the Findus factory in Boulogne-sur-Mer. We were beginning to think was mythical (it's totally worth the effort) and after a fantastic lunch, the barman gave me my double espresso, pulled a single into my wife's cup, then waited a few seconds till pre-infusion drops started to appear and then paused for a few seconds more before pulling an equal amount of liquid through the puck.

It was the better of the two drinks (over-roasted beans as usual in France) but it also works well back home with our favourite beans.

Did I fail to read part of a manual somewhere??
Isomac Zaffiro, Eureka Mignon, Isomac Gram Macinino, Aeropress, Stovetop espresso, various Moka stovetops, 3 cafetieres, 50's glass Cona. Behmor 1600.
sicinius
 
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Location: Elham Valley


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