What is Lungo coffee? How should have been the water of strong coffee chosen?

Lungo is Italian, corresponding English is " Long " , french is " Caf é Allong é " , the means of Chinese " long " , transliteration of author for the moment is " corridor compose " coffee, take " structural frame of a covered corridor or walk " form, or interpret is " is the capacity enough " coffee, bridge enough coffee, enough coffee? Those who point to is " with times more than normal volume water, pass Espresso coffee opportunity, will make the coffee drink that make, a Lungo, carelessness is ' spun Espresso ' . " the welcome offers better Chinese translated term.

A groovy Espresso coffee needs 18~30Second come extractive, bulk is 25~30Milliliter; Extend the extractive time of Espresso the left and right sides, the coffee liquid amount that extraction gives is 50~60 milliliter about, this drink is called " corridor compose (Lungo) coffee " . Contrary, if shorten the extractive time of Espresso close half, gotten drink calls Ristreto.

Accordingly, "Corridor compose " (Lungo) coffee is not us often say " beautiful type coffee " (Ricano of é of Caff è Am) , alleged " beautiful type coffee " be hot water is added in Espresso coffee; "Corridor compose " (Lungo) coffee also is not " long black (Long Black) coffee " , alleged " long black coffee (Long Black) " be Espresso coffee is mixed in hot water. "Beautiful type coffee " with " long black coffee " distinguish very easily: Former be " Espresso + water " , latter is " water + Espresso " , differ orderly; And " corridor compose (Lungo) coffee " , the extractive time that is Espresso spins nearly one times, the bulk of extractive fluid increases about one times.

If will " corridor compose (Lungo) coffee " extractive time spins again one times, gotten coffee liquid bulk also increases nearly one times again, criterion this " longer " drink is called Caff è Crema, this one drink is scarcer.

Of gust not:

The deliquescent rate that becomes dispenses water as a result of all sorts of gust in coffee is different, shorten or extend the extractive time of Espresso, the coffee gust composition in acquisition extractive fluid is different also, accordingly, afore-mentioned mouthfeel of all sorts of coffee are different, it is mouthfeel not just " weak " or " heavy " distinction.

So the water quality of domestic each district is uneven, how should have been the water that makes coffee chosen?

The water that makes coffee has two kinds of choices, processing water and outside buy bottled water. Water of so called processing, pass soft water namely implement, clean water implement machine of pure perhaps water is treated tap water, this kind of water can be used at making coffee, it is far good that flavour wants at using tap water directly. Additionally one kind of clean water that outside be being used namely, buys will make coffee.

The soft hardness of water quality

Soft water (Soft Water) those who point to is be not contained or contain less dissolubility the water of calcic, magnesian compound, and hard water is contrary. The hard water that treats via bate shows calcic salt and magnesian salt content fall it is 50 milligram of 1 ～ / the bate water that after rising, gets. Although pass boil OK and temporary hard water opposite molten, but manufacture in coffee in, the water that basically won't use boil comes extractive coffee.

Soft water is to show water quality " hardness " a standard, specific the content that is the calcic ion that shows place of one liter water is contained and magnesian ion.

In daily life, we are used via often seeing jug long hind wall can have furring to generate, because be taken in us,this is many inorganic salt are contained in used water kind material, wait like calcic, magnesian salt. These salt cannot discover in the naked eye in the water below normal temperature, once they add lukewarm boil, many calcium, magnesian salt comes out with carbonate form precipitation, they are clingy crock wall forms furring. The Xiamen water quality that feline father is in is opposite softer, because this jug or coffee plane are not light,appear furring.

All sorts of material in water are right the influence of coffee mouthfeel

We use the content of the calcium in water, magnesian ion normally " hardness " this index will express. Hardness is equivalent to every 1 degree calcium of 10 milligram oxidation is contained in premium. Call soft water under 8 degrees water, prep above 17 degrees call hard water, interpose at 8 ～ 17 degrees between hard water is spent in calling. Rain, slush is soft water, water of water of spring, deep well, seawater, river, river, lake is to belong to hard water.

There is 99% in a cup of coffee is water, water cans be imagined to the influence of coffee mouthfeel, and I divide water quality into to the influence of coffee main 3 kinds big:

1, the acid-base value of water (PH is worth)

2, in water but solution substance (TDS)

3, the soft hardness of water (content of magnesian ion of the calcium in water)

Of course, the water with a little calcic also, magnesian ionic very high content disappears however furring is generated, because these calcium, magnesian ion exists with chloridize salt form,this is, they are but of dissolve, can not precipitate when heat so come out. From this knowable, there is furring on jug wall and calcic, magnesian compound can be not contained in demonstrative water, also do not belong to soft water on behalf of its water quality.

Choose what correct water can make coffee complete to release its distinctive local color, the material of chemistry of avery kind of in water produces chemical combination likely to react with coffee beans, affect its mouthfeel and gust thereby, the effect that the common chemical material in knowing a few water causes possibly to coffee mouthfeel, be helpful for us choosing correct water.

Magnesian: The magnesian meeting of excessive makes the Shang Se of coffee looks become weak.

Lead: The lead of excessive can let coffee become more acerbity, produce acerbity ingredient at the same time, cause lead poisoning even.

Manganese: What manganese can increase coffee is acrid.

Chromic: Chromic meeting makes coffee becomes acerbity.

Nickel: Nickel can make coffee becomes acerbity acerbity, and have metallic taste, the nickel in water is commonly from extraction or bear in installing the dissolve on the container of coffee to enter water.

Silver-colored: Produce metallic ingredient, there won't be silver commonly in water, also be the dissolve on household utensils is entered in water.

Zinc: Meeting generation is very strange acrid, there won't be zinc commonly in water, the self-invited conduit that does not cross China to still have a lot of places is zinky.

The stand or fall of water quality is crucial, we are good to a cup to drink coffee, more the health for oneself, must use has purified water to come extractive coffee, if be to buy bottled water, had better not buy bottled mineral water to make coffee, clean water is first-rate choice.

What water is what should use?

Soft water is drinkable rise mouthfeel is relatively downy, because this is strong,boil the coffee that come out relatively fruity also softness, but sweet degree often rush without hard water however boil those who come out is tall, when right amount calcic ion is had in water, the coffee with meeting regular promotion is sweet feeling, but if calcic ionic content is exorbitant, criterion mouthfeel will be not quite downy, tactility comparatively not beautiful. Be in not just tactility and sweet degree of otherness that go up, soft water photograph can make the local color of coffee not quite clear to be told at hard water, because be when extractive coffee, when the calcic ion that if have,measures certainly and carbide, gust can be in these are mineral below ingenious balance, arise below proper coffee pink amount, scale and temperature.

The hand has two words only to coffee extraction principle: Flowing water

Extraction of so called flowing water adjusts current divide evenly namely fast through coffee pink, allow the procedure of part of coffee of extraction of water of going from place to place. Cite a case: If two filter cup, among them replete sand, another replete stone, same quality, we are gone to in two filter cup at the same time affusion, ask: The meeting of next which ooze is quicker? Answer clearly is stone, right, stone quality is opposite for bigger, space is more between grain, bigger also, the ooze with can better water goes fully, the condition before coffee pink develops bubble is sand, if not fresh or gimmick developing bubble is incommensurate of coffee rise and fall condition, then it is sand forever, the rate that waterlogging shows is very slow, cause lentic, immersing time is too long, flavour miscellaneous acerbity. So fresh bean is under correct gimmick, the good space that forms when frowsty evaporate between grain, the coffee pink that allows this sand condition becomes rock, it is water passes through one of premise of extractive good olfactory equably from coffee.

On the other hand, water Wen Ye is influence coffee olfactory a main index. When my individual makes a hand develop coffee, the water that the habit uses 88 degrees of ~92 to spend fluctuation is warm, of course this is to cooperate my abrade fineness degree to fall. You also need not so accurate, it is OK to secure each person to be used to actually, after for instance water leaves completely quiet place 1 minute or 1.5 minutes, of course you also want this time to undertake adjustment according to the temperature in the room, estimation can have winter and summer difference in temperature.

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