Honduras, Santiago de Puringla

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About coffee

Source: Honduras, Santiago de Puringla
Producer: Luha & Issel, Los Encinos Guazpo
Process: Natural
Variety: Catuaí, Typica, IH90
Altitude: 1700-1800 m
Toaster: Commit

ESPRESSO - ALLONGÉ (or LONGO)

IN 20g
OUT 100g

Grind 20g of coffee (slightly coarser than espresso) and place it in the pre-dried filter holder;
Dispenses the ground coffee into the filter holder;
Use a presser foot to tamp the coffee down evenly;
Release 2" of water flow from the espresso machine unit, then place the filter holder in the unit and start extraction.
Use a scale to weigh the drink and arrive at the recommended amount;
Insert the filter holder and start extraction.
You should extract 100g of drink. The extraction time should not exceed 30".

PRO TIP: This alternative to espresso has a lower body but surprising intensity. Don't forget that the grind for the long one has to be coarser so you don't run the risk of over-extraction.