I tried this morning with a Costa Rica Aneorobic. It's too weak for me. Here the recipe I used instead : 120gr of water at 75celcius, 21gr in and 21gr out Espresso, way more intense and delicious, and a good option if you don't have Batch brew ready to serve.
my biggest question with long blacks has always been - how much water? i agree with the 75-80° temp. most long blacks served in sydney are piping boiling hot which just burns the ristretto.
It’s just easier to use the machine hot water tap so most use it unfortunately. We use 170ml tulip cups so I’d guess around 120ml of water approximately.
I recently started doing the kettle method as well for my americanos. Game changer to use drinkable temperature of 70-75 degrees Celsius instead of water from the machine. I loathed going to coffee shops, ordering my americanos and waiting a good while just for it to come down to a drinkable temp
I usually drink a cafe lungo in the morning, as I want a longer drink than an espresso and shorter than an americano. This is a great alternative, Jim in Scotland 🏴
Your long black looks quite tasty. Thanks for sharing your technique. I am a regular drinker of Americanos for which I use as close as I can come to a ristretto made in an AeroPress. Perhaps, given the quality of your grinders, popcorning isn’t an issue but I’ve found that a couple of hacks on my Baratza grinder can help reduce negative effects of popcorning on flavor. I’ve tasted some great coffee in Australian cafes in Tokyo and Singapore but hope someday to be able to visit the land of long blacks.
The coffee machine water can be hotter than the kettle, depending upon on the machine you can mix cold water into the hot tap and it will then be cooler.
Hey guys, can you share a baseline grind settings for the niche? I just got one and I’m still figuring out which grind size to use depending on the roast! Thanks!!
Love your guys content as someone who has finally taken a deep dive into the world of espresso after many years of Aeropress and pour-over. With pulling a long black shot do you tend to pull it more within the ristretto range or more towards 1:2? Not alot of content out there on LBs despite being such a satisfying way to drink black coffee. Chasing the perfect long black and any insights may help me on my way :)
The kettle tip is so key...water from my espresso machine (even with a dedicated water only spout) just tastes mineralized or something. I wonder if a new generation of espresso machines can improve on current designs that heat and reheat water in the tank...something I think creates this flavour in the water. If it changes the way water tastes, it must change my coffee too.
@@ArtistiCoffeeRoasters so for a double ristretto base for a milk drink are you pulling two separate shots into the cup and 45 grams total? Or am I totally hearing you wrong in the video!
Duh, you're doing a single pull with 22.5 out. I suppose this lets you give a tonne of punch through the milk in a short drink like a 180ml flat white? I'm going to give this a go in the morning!
We are located on the East Coast of Australia roughly halfway between Sydney and Brisbane. You will find our address here: artisti.com.au/pages/contact-us We look forward to seeing you at the roastery :)
Sorry I didn't quite understand why you switched grinders and are using a single pot of the already containered coffee beans instead of your normal grinder, could you clarify? Much appreciated!
What jf someone wants a decaffeinated cap or latte. Or a single origin Corrado or flat white. Can the Ek 43 help make these milk drinks or not so reliable?
Hello, Im opening a coffee shop in a very small town populated at 1345 people. Im looking at purchasing good good coffees. Help! Can I get some wholesale distributors I can purchase coffee from. I want out of tbis world coffee!
Can you please tell me how many shots you put if a customer asks for a large long black? Is it still 2 shots and you just add more water? I'm gonna start working as a barista soon and I know how to make everything else but the long black is throwing me off. Very confused.
I have a problem to make coffee for people that are used to automatic machines or cheap espresso machines. They are used to very weak coffee: from cheap espresso machnines they just pull aroung 200ml of water through about 8g of coffee (it has much more crema than long black/americano). The same i can see are making automatic espresso machnines when you choose option of "black coffe". From my semi-pro machine I have no idea how to make them black coffee :( all milk drinks are perfect but this black coffee for "normal people" is my nightmare (always they fill it is too strong).
@@ArtistiCoffeeRoasters I make exactly as you said but then there is no such crema than in automatic espresso machines (they make bigger and more stable creama than I am receiving in americano/long black from your receipt). Automatic espresso machines just extend extraction time and pull more water though the coffee (like with lungo). But lungo from good espresso machine is very strong (and it is not what I want to get). From the cheap one you actually get very weak coffee. I know it if funny that I want to recover coffee from worse machines but really I feel helpless when my guests ask me for weak black coffee and they finally tell me that their machine makes better coffee. 🤷🏼♀️
@@markmyronyuk4967 I'm assuming it would be because a smaller dose of grounds (11 grams) pulled to 22.5 grams out would have less sweetness and be more bitter.
Nice equipment. You're making coffee too complicated. Bad shot preparation. Try dialing in first. Some editing might help too. Crema on top only ensures extremely bitter beverage. Crema is Bitter. In the world of long blacks or Americanos stir for best taste. Just pull properly prepared espresso over the 190-195 deg water and enjoy. You said up front that "you make the best long black" If that is your best effort - ??? My $0.02
![[Barista Vlog] Working ‘Solo’ on a Morning ‘Rush’ with My Favourite Girls! | Melbourne | LaurAngelia](http://i.ytimg.com/vi/54YESbr8XzY/mqdefault.jpg)
I tried this morning with a Costa Rica Aneorobic. It's too weak for me. Here the recipe I used instead : 120gr of water at 75celcius, 21gr in and 21gr out Espresso, way more intense and delicious, and a good option if you don't have Batch brew ready to serve.
my biggest question with long blacks has always been - how much water? i agree with the 75-80° temp. most long blacks served in sydney are piping boiling hot which just burns the ristretto.
It’s just easier to use the machine hot water tap so most use it unfortunately.
We use 170ml tulip cups so I’d guess around 120ml of water approximately.
I'm literally coming to Australia to have a long black here
I recently started doing the kettle method as well for my americanos. Game changer to use drinkable temperature of 70-75 degrees Celsius instead of water from the machine. I loathed going to coffee shops, ordering my americanos and waiting a good while just for it to come down to a drinkable temp
Yes the sweetness comes thru quicker at the cooler temp
Wow.. currently learning barista and coffee making+mixology
I usually drink a cafe lungo in the morning, as I want a longer drink than an espresso and shorter than an americano. This is a great alternative, Jim in Scotland 🏴
Lungos aren’t very common here in Australia, we’ll have to give it a try and see for ourselves. Thanks
Still helping me, two years later :) Thanks Jimmy!!
Right now I am barista but i need more to learn,iam so interested to watch n follow your video, i am watching from Papua new guinea 🇵🇬
That's great! Hopefully we you can learn a thing or two from us :)
It would've been nice if you told us exactly the ratios. How many ml water to how many ml espresso.
Check online
You guys make coffee look easy and delicious! I love the long black all day.
Thank you 🙏🏻
Thank you. Just got a super automatic and have been playing around with different drinks. Subbed
Happy brewing, 🤜🏻 for the sub
Your long black looks quite tasty. Thanks for sharing your technique. I am a regular drinker of Americanos for which I use as close as I can come to a ristretto made in an AeroPress. Perhaps, given the quality of your grinders, popcorning isn’t an issue but I’ve found that a couple of hacks on my Baratza grinder can help reduce negative effects of popcorning on flavor. I’ve tasted some great coffee in Australian cafes in Tokyo and Singapore but hope someday to be able to visit the land of long blacks.
Thanks for your comment, we all look to travel more soon and enjoy the worlds brews
Coffee looks great! The reason for using the kettle as opposed to the hot water from the espresso machine is because that water is hotter than 70c?
The coffee machine water can be hotter than the kettle, depending upon on the machine you can mix cold water into the hot tap and it will then be cooler.
Interesting to see you moving to single dosing. Makes sense to me. A lot less coffee wasted with each adjustment
Hey guys, can you share a baseline grind settings for the niche? I just got one and I’m still figuring out which grind size to use depending on the roast! Thanks!!
Love your guys content as someone who has finally taken a deep dive into the world of espresso after many years of Aeropress and pour-over. With pulling a long black shot do you tend to pull it more within the ristretto range or more towards 1:2? Not alot of content out there on LBs despite being such a satisfying way to drink black coffee. Chasing the perfect long black and any insights may help me on my way :)
It depends on the cup size, search our channel for lb vs Americano and how to make a lb 👍🏻
I would like to learn how to make the flowers in the coffee
Watch our milk videos 👍🏻
The kettle tip is so key...water from my espresso machine (even with a dedicated water only spout) just tastes mineralized or something. I wonder if a new generation of espresso machines can improve on current designs that heat and reheat water in the tank...something I think creates this flavour in the water. If it changes the way water tastes, it must change my coffee too.
I’m here because I ran out of milk at home 😂
Haha love that.
Okay thank you
I see now my friend
I you no Uganda Kampala city?
@@orikirizabarnabas6490 nope
can you please show how to make a short black?
Great videos, the milk foaming helped me a lot. Question: how big is the cup you're using? 120ml?
170ml for the long black. Cheers luke
@@ArtistiCoffeeRoasters Thanks!
Great video going to try this at home on my Breville
Great call on the non boiling water! What type of grams in / out and time are you looking for with your double ristretto?
HI John, we do a 1:1 ristretto- so 22.5g coffee in and 22.5 g espresso out.
@@ArtistiCoffeeRoasters so for a double ristretto base for a milk drink are you pulling two separate shots into the cup and 45 grams total? Or am I totally hearing you wrong in the video!
Duh, you're doing a single pull with 22.5 out. I suppose this lets you give a tonne of punch through the milk in a short drink like a 180ml flat white? I'm going to give this a go in the morning!
Tell us the measures for milk and coffee to make cappuccino, macchiato,flate white,latte
Beautiful and delicious!❤
Which location do you manage? When I go to Australia, I'm visiting your shop for sure! Thank you!
We are located on the East Coast of Australia roughly halfway between Sydney and Brisbane. You will find our address here: artisti.com.au/pages/contact-us
We look forward to seeing you at the roastery :)
Thank you for teaching world
Sorry I didn't quite understand why you switched grinders and are using a single pot of the already containered coffee beans instead of your normal grinder, could you clarify? Much appreciated!
We offer single origin coffee for our black espresso and long black beverages. We have these pre weighed and ready to go.
@@ArtistiCoffeeRoasters gotcha! Do you think by doing this that it gives a long black a better taste?
So that's how you avoid having spots without crema in the cup for long coffees?
Sure is.
I just use hot water from the group head (not the boiling tea tap) which better matches the shot temp.
How about adding some cold water so the long black is not that hot to drink?
Yes you can, the aim is to have the correct temp water to begin with.
@@ArtistiCoffeeRoasters thank you 🙏
I can look at you making coffee all day
😂 much love ✌🏻
how much water you use for your long black coffee?
great video, very helpful
Great, thanks
Get on with it!!
Perfect iam form Pakistan but I fan you
Just subscribed coffee fanatics from Philippines
good for sharing is video 🙏🙏🙏♥️♥️♥️♥️♥️
Please can you do video for ice caramel maccihato
Good idea thank you :)
What jf someone wants a decaffeinated cap or latte. Or a single origin Corrado or flat white. Can the Ek 43 help make these milk drinks or not so reliable?
Yeah it definitely can. Makes changing between beans easy.
Hello, Im opening a coffee shop in a very small town populated at 1345 people. Im looking at purchasing good good coffees. Help! Can I get some wholesale distributors I can purchase coffee from. I want out of tbis world coffee!
Hi, where are you located?
What to do if a customer asks for a long black into a 16oz to-go cup?
We would give them 4 shots . 2 normale handles
Is the difference between a long black and an Americano simple them temperature?
Water first for Long Black, Espresso first for Americano. Or it doesn't matter and who cares it's just a lengthened espresso.
What he said.
Very nice place
Helpful👍🏽🙏🏽
Thanks jay! 🤙🏻
That was like
We use a brew recipe of 1-1 for the long black, so 22.5g coffee in the basket, 22.5g liquid out. This is 18-22 seconds.
@@ArtistiCoffeeRoasters is the ratio dependent on the blend ? Or in time ..
Can you please tell me how many shots you put if a customer asks for a large long black? Is it still 2 shots and you just add more water? I'm gonna start working as a barista soon and I know how to make everything else but the long black is throwing me off. Very confused.
Im wondering the same thing, i mean I personally wouldnt want to pay extra for a large if all im paying for is water
Am working in bar here in Naguru kibo lounge
Baristas are the Bartenders of the morning.
Agreed.
You guys in Sydney?
I want one.
We have 2 cafes in Sydney! Pyrmont and Miranda! We are in Coffs Harbour 5 hrs Nth of Sydney
I have a problem to make coffee for people that are used to automatic machines or cheap espresso machines. They are used to very weak coffee: from cheap espresso machnines they just pull aroung 200ml of water through about 8g of coffee (it has much more crema than long black/americano). The same i can see are making automatic espresso machnines when you choose option of "black coffe". From my semi-pro machine I have no idea how to make them black coffee :( all milk drinks are perfect but this black coffee for "normal people" is my nightmare (always they fill it is too strong).
Yes, you have to have 200ml hot water In your cup and do a ristretto shot
@@ArtistiCoffeeRoasters I make exactly as you said but then there is no such crema than in automatic espresso machines (they make bigger and more stable creama than I am receiving in americano/long black from your receipt). Automatic espresso machines just extend extraction time and pull more water though the coffee (like with lungo). But lungo from good espresso machine is very strong (and it is not what I want to get). From the cheap one you actually get very weak coffee. I know it if funny that I want to recover coffee from worse machines but really I feel helpless when my guests ask me for weak black coffee and they finally tell me that their machine makes better coffee. 🤷🏼♀️
Why ristretto rather than doppio?
Sweeter extraction and good coffee to water ratio. We do lots of large coffees in Aus that use the doppio.
@@ArtistiCoffeeRoasters my question would be this: why double ristretto and not a single espresso shot?
@@markmyronyuk4967 I'm assuming it would be because a smaller dose of grounds (11 grams) pulled to 22.5 grams out would have less sweetness and be more bitter.
মা সেরা ইউর কোড ও প্রেমিকা good copy video❤❤❤
Smart.
Thanks
Cup?
🤔
@@ArtistiCoffeeRoasters I commented on the other video and it they wrote back first said it was an ACME cup!
I single dose always
Do you make an iced black coffee?
yes we do, cold water, ice then the espresso on top
75 degrees water into the cup but how many grams of water?
120g it’s a 150ml cup allowing for 30g coffee
@@ArtistiCoffeeRoasters Thanks for clarification! So 30 g is the yield. Coffee beans are 23 g? Kind of 1:1 Ristretto.
I see you every day
Teach me
Liked how he put a number on the dislike button,the one thing we do need bk lol
👍🏻
I don't see the difference from an Americano?
In an americano you lose the crema and it’s more diluted. With a long black the crema floats at the top and it’s typically 6 oz.
About £12000 worth of gear how about DIY coffee in the small house kitchen if you got it flaunt it nice to watch but out the reach of Joe Soap
Yes, we have to help the cafes improve so when you get there the coffee is perfect.
Go watch the breville tutorial we recently posted, that might be what your after.
Nice equipment. You're making coffee too complicated.
Bad shot preparation. Try dialing in first. Some editing might help too.
Crema on top only ensures extremely bitter beverage. Crema is Bitter. In the world of long blacks or Americanos stir for best taste.
Just pull properly prepared espresso over the 190-195 deg water and enjoy.
You said up front that "you make the best long black" If that is your best effort - ???
My $0.02
I feel bad that you’re settling for bitter coffee Chris. You should come Aus and I’ll make you a good coffee one day 😜
You just hating Chris😥
Can no longer eat at STARBUCKS the Homeless have taken over
..
Wtf