RECIPE · Espresso

Lungo 1:3

Long, less concentrated shot, stopped by yield.

18 g of freshly ground coffee; yield: 54 g. Ratio 1:3, fine grind, 93 °C and 0:35 brew time.

DIFFICULTY · Advanced

Step by step ↓
Espresso in a glass with a saucer and spoon
Photo · Soulaymane Benchekroun · Pexels License

What you need

  • 18 g of freshly ground coffee
  • WATER

Gather a scale, coffee, water and the equipment for this recipe. Check the quantities below and follow the steps in order. Time is a brewing reference, not a promise of flavor.

Calculator ↗
DOSE
18g
YIELD
54g
RATIO
1:3
TEMPERATURE
93°C
GRIND
Fine
TIME
0:35

3 steps

Step by step

  1. ACTION

    Prepare

    Distribute and tamp 18 g in the portafilter.

    YIELD · 0 gat 0:00

  2. ACTION

    Extract

    Start the extraction and track the yield.

    YIELD · 54 gat 0:30

  3. ACTION

    Stop

    Stop when reaching 54 g, around 35 seconds.

    YIELD · 54 gat 0:35

Other Espresso recipes

See the method

Brew this recipe with Baristat.

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