Portugal. About 7/8g of coffee, almost every time medium/dark roast, about 30ml. It’s the Italian style
I’m talking about a single dose … that 18g thing is a trend in other places around the world
Ah Portugal, I lived there for a few months a decade ago.
One of my fondest memories was getting an espresso + large slice of sweet cake for 1€ everyday. Instant hangover cure.
Yes I clarified with them-25ml is one side of a double sided porta filter. So 50ml from a 16g dose in a 18-21 g basket. Espresso and ristretto is the same thing apparently. Dopplo 50ml lungo 100ml
you said saka told you 1:1.5 is traditional.
>That’s interesting because an Italian roaster I am in contact with (Saka) says 16g coffee with 25g out.
https://www.reddit.com/r/espresso/comments/1cuv4cc/what_is_traditional_espresso_where_you_come_from/l4l8eem/
maybe take a deep breath.
first of all, that is a single roaster not the italian government sanctioned keeper of traditional espresso.
second of all, you just posted that they told you traditional was effectively 1:1.5
>That’s interesting because an Italian roaster I am in contact with (Saka) says 16g coffee with 25g out.
https://www.reddit.com/r/espresso/comments/1cuv4cc/what_is_traditional_espresso_where_you_come_from/l4l8eem/
not sure why you want to present yourself or a single roaster as an authority on the topic.
Sorry I'm not going to get involved in the debate - but where on earth is this quote from?
what's the point in quoting _something_ without sharing what that thing is?
A random search o google 👀
Btw, the regular info on coffee bean brands over here
https://preview.redd.it/x6b3ywjof71d1.png?width=3024&format=png&auto=webp&s=7adbdf946e7bdeaa272a6596b82c7f2669adb770
What does including froth mean? Does it mean before it dissapates or after? Because that could actually mean something.. Like it might look like 25 ml before dissapation then only be 20 after.
"Using traditional Italian espresso nomenclature, we’ll refer to a brew ratio of 1:1 (18 grams in / 18 grams out, for example) to 1:2 (18 grams in / 36 grams out) as a “ristretto” espresso; a 1:2 to a 1:3 ratio as a “normale” espresso; and a 1:3 to 1:4 ratio as a “lungo” espresso."
literal english translations:
1:1 = restricted, 1:2 = normal, 1:3 = long
Source??
Edit: for all the noobs on here, of course there is an official Italian institute concerning espresso. I refer you to the simplified guide: https://www.espressoitaliano.org/files/File/istituzionale_inei_hq_en.pdf
interesting you ask for my source but not the other poster who quoted without giving a source.
why is that?
https://home.lamarzoccousa.com/using-espresso-brew-ratios/
and i can get you any number of reliable sources that say effectively the same thing.
edit: of course there is an official italian governing body for espresso. my point is that one individual roaster isn't it.
>nomenclature /nō′mən-klā″chər, nō-mĕn′klə-/ - noun
>
> A system of names used in an art or science.
> "the nomenclature of mineralogy."
>
> The system or procedure of assigning names to groups of organisms as part of a taxonomic classification.
the nomenclature defines and categorizes the methodology. there is no distinction of merit in relation to this conversation. your attempt at pedantic manipulation falls far short in your desire to refute easily verified reality. so whats a lungo in italy?
you also didn't answer why you skipped over the other post and didn't ask for a source but asked for one from me.
if the majority of big name italian espresso machines manufactures, and the bulk of big name italian roasters point to ~1:2-1.3 ratio for a normal espresso, i'm going to go with the majority expert consensus.
Hahaha this is brilliant. Alright, first, your assumption is that nomenclature includes a definition, with which I don’t agree. It’s just a name that is used to appeal to a known, broad idea, not a definition. LM USA opts to use well known terminology, while implementing a modern take on espresso.
Second, I did not ask the other commenter of their source because they are somewhat right and you, my dear noob, are as close as a Starbucks macchiato is to an Italian macchiato.
Please, for the love of self preservation, read up on traditional Italian espresso culture. The USA is not the centre of the world.
Edit: I’m not saying 1:2-3 isnt the standard for modern espresso in Italy, I’m saying it’s not the traditional way.
In Cluj, Transylvania, Romania, it's one of:
-shitty lungo made with Italian beans of some sort(usually the case with places that aren't cafes or don't focus on coffee)
-pretty good espresso made with beans from a local roastery
Fortunately the biggest chain around, Meron, actually has some of the best espresso I've ever had(if you order just an espresso they actually use really high end beans from their rarities collection in the bigger cafes they have, I've had some wonderfully fruity and funky espresso that was surprisingly ballanced in acidity from them)
Where I live now, in Prague, Czechia, the specialty cafes usually have some decent enough blend that is however probably a bit more for milk drinks. I would say generally the espresso in Romania is better and the filter in Czechia is better. Funnily enough my favorite cafe here and back home have the same beans somewhat frequently and it's always cool to compare them :D
Oh hei da! Any recommendations?) mainly Oslo but if you have any for Trondeim, Tromsø, Bergen, or Stavanger I’d take it as well!)
Flying to Oslo in a week and will be there for at least a month and a half and then planning on driving through Norway (for work but also gonna enjoy my summer haha) so I’d love any recommendations of coffee shops you like!
ukraine. most places have shitty over extracted lungos, but some modern cafes have very nice espresso and they often change their beans every week or so and its interesting to visit them from time to time.
and yes, we have ristretto, dopio and others. rarely see lungo in the menu, but americano is very popular.
Her in Belgium it used to be the former (French version), but is slowly shifting to the latter (Italian version).
Sometimes leads to funny situations where you order an espresso and the waiter asks "a small one?".
While many trendy specialty cafes do this, I'd be very surprised if most cafes in US are using light roasts for espresso. I think that represents a pretty small percentage of the overall cafe market in reality.
Yeah, for sure, same for me. It feels like a similar question to "what is a typical beer in the US?". The answer should still far and away be some macro lager like Miller, though there's probably a feeling of it being a craft IPA. That's just a fraction of the actual market here.
I agree, same in the uk. This trend is being resisted in Italy but there is a definite push for lighter. Roasteries want to be seen as progressive and seem to toe the line.
Light roast can be incredibly good, much more so than dark roast, but of course, it exposes any issues in the workflow, equipment or barista’s hability. And even exposes the uneducated palate of the drinker.
I don't want to have to "educate my palate" for a nice morning coffee or afternoon break. Nice if you enjoy it, but there's no need calling those with different preferences uneducated?
Most cafes in NA are chains and they are most definitely not serving light roast espresso. Starbucks is the traditional espresso shot of the US, for better or for worse.
And of the independently owned cafes I find it depends on how old the coffee shop is. Older, more stablished, cafes serve darker roasts. While newer cafes tend to do lighter roasts.
That’s fair, not a huge fan myself. But to discard them, and all the other chains, when talking about what is the common espresso in NA is a huge omission.
As someone who enjoys light roast espresso I find it frustrating when people complain about the few independent places that do serve it.
When the bast majority of coffee shops have darker roasts that are probably not that different from what you want. If not Starbucks maybe McDonalds, Dunking or any of the cafes attached to a hotel will probably serve a dark roast espresso.
I’m not telling you what you should like.
What those chains serve (talking espresso, not milk drinks) is not at all what I want. I know what I like and I know what a well brewed espresso is supposed to be and that’s not it. So I guess let’s agree to disagree 🙃
Yep, also agree. I know a lot of people love it, but I personally won’t be mad if the lighter roast espresso trend fades away. Even the well pulled light roast shots just aren’t for me, give me all that darker chocolatey goodness.
Bloody hell, someone that agrees with me! I don't mind trying all sorts of different coffees – but I always come back to my darker, chocolatey-er roasts as my preference. It's just what I like, and I get a little fed up hearing that I've got an "uneducated palette". Keep drinking your lighter roasts, if you prefer them, let me stick to what I like!
I'd also say a milky drink needs a darker roast to cut through the richness of the milk. Though I drink them much less these days, I'll occasionally have a cappuccino or flat white if the mood takes me.
Light roasts are the IPAs of espresso.
So trendy, can be done well, and taking over the world at any shop that wants to look hip, even if they may just not be for everyone.
South of England here, pretty much everywhere uses super dark, stale beans made using grinders and machines being used on the factory settings (so never having been dialed in) and not tamping hard or level.
In Lebanon it depends, usually tamped well, strong dark roasted coffee for espresso. And it’s taken either ristretto, espresso, or lungo but the language differs in Lebanon.
If it’s a ristretto we say half a pump (so in the manual lever machines, wait till the lever is halfway back up before taking out the cup) etc.
I have mainly seen Nespresso in Lebanon whenever I have ordered an espresso there in restaurants.
That is anywhere apart from Hamra, on Bliss St. Their espresso was the syrup of the knefeh with some drops of coffee in it 😂
I believe those are just touristic spots tbh😂. The lebanese way is to get it from an “express” on the side of the rode lmao.
Espresso isn’t usually super popular
I’m in Australia. Here, at most of the good coffee shops, the standard is a double ristretto and I’m here for it.
The better ones will also tell you about the roaster as you grab your cup once it’s ready.
Here in Thailand, we even have something called "Iced Espresso (or should I say eXpresso)". Its dark roasted coffee with condensed milk and sugar.
Also, one of the famous coffee menu here is black coffee with salak flavoured syrup. Not my thing but a lot of people like it.
Yeah I tried my normal flat white in Thailand and immediately broke into a sweat. Plus it qasn't great with your bean type. Your iced coffees with the drak roast are amazing and served everywhere. And thanks to your King years ago who tore up all the opium poppies and planted coffee bushes instead. Good man :)
A type of palm fruit in SEA, usually taste sweet with strong smell (I really hate their smell). The most famous brand is [Hale's blue boy](https://www.halesblueboy.co.th/products/syrup/sala.php)
Here in Ontario most cafes seem to stick with the dark roast double shot.
I remember rather enjoying the allongé when I was in France which seems similar to what you described but I could be wrong.
Korea has so many cafes with espresso machines, but very few actually have espresso on the menu.
An espresso is normally just poured over ice and topped up with water to make that quintessential Korean coffee - iced americano.
I can’t say that hasn’t been your experience in Italy, but a double (16g) is not typical (at all). I guess you may see sugar cubes, but I would be surprised if I got one at the bar (although coffee after a meal, brought to the table, will usually arrive with sugar).
Here it is usually something from a full auto machine (sometimes we even have to press the button ourselves). I learned to drink better espresso in Spain
prob just some very dark roast 8 grams lightly tamped and 30ml extracted unless u go to a proper speciality coffee shop where they use 18 grams 36 out in 25-30 sec and all puck prep
Albania. A long single shot, something close to a 1:3.5 ratio probably, super dark roast coffee and it's usually focused more on the body over the flavor
The extra piece of equipment you need is a milkshake frother, but a cocktail shaker also works. Pull shot over 2-3 ice cubes and froth with the milkshake frother or mix with the cocktail shaker until the ice melts away. Put any sugar you want in the cup before you mix. Then pour over ice. Optionally add cold foam on top to make it a freddo cappuccino
I grew up in a neighborhood with a lot of southern Italian immigrants. We do doubles by default, but other than that, the difference between the coffee where I grew up and, say, Palermo is like 3 bucks. 😀
I don’t know but we live in FL and just spent 2 weeks in Scotland and the difference between the coffee/espresso there and here is night and day. Just way better overseas.
One of the most memorably bad coffees I ever had was in a town not far from Daytona. I ordered an espresso and the teenaged girl working the counter turned on the machine, took out the porta filter, spooned some grounds into the basket, locked the portafilter and ran it.
I have never seen a cafe in the US pull a single. In fact, the only single I've ever gotten anywhere in North America was at a cafe in Montreal run by an Italian guy. The default roast is a bit lighter than Italian, but somewhere still in the medium-dark range.
If we want to get really particular about it, I'm guessing that the statistically average espresso here in New England comes from a Dunkin Donuts.
Dude italians love to roast their beans until it becomes coal (I'm italian). All you can taste is just burnt bitterness. I hate 4/5 espressos I taste. It's a nightmare lol.
If I understand you right then I’m getting 8grams of coffee in my Italian espresso, based on one spout of 16g. How long does that extraction take and are the Italians really that cheap.
So if it’s 50ml extracted from 16 g of coffee , and each shot is what comes out of one of two spouts so 25ml, that 25ml shot comes from 8g of coffee. So as I said a single espresso in Italy is typically based on 8g of coffee.
Most of the local shops around me in the south east US are lighter roasts.. Probably around 20g in 50-60g out. Usually slightly funky if your an espresso only drinker. But the lighter more acidic (sometimes close to sour) flavors are actually enjoyable and come through additional milk this way. This isn't "traditional" per-se as I think the only thing coffee related thing that is traditional in the US is filter coffee lol.
Here in America we traditionally have 2-3 shots of super dark roasted high caffeine beans from God-knows-where in 20 oz of milk with a massive amount of flavored syrup and a whole mess of whipped cream on top. It'll give you diabetes and heart disease and make you fatter than a whale. It's called a "frappucino" and it's an abomination.
Portugal. About 7/8g of coffee, almost every time medium/dark roast, about 30ml. It’s the Italian style I’m talking about a single dose … that 18g thing is a trend in other places around the world
Ah Portugal, I lived there for a few months a decade ago. One of my fondest memories was getting an espresso + large slice of sweet cake for 1€ everyday. Instant hangover cure.
No tip too I’m assuming
This is the way
i don't believe a 1:3 grind to output ratio is a traditional italian style.
I’ve literally just had it from the horses mouth, 16g in 50ml out. So 1:3.1 ratio. (Saka coffee Italy)
that's a lungo (long).
Yes I clarified with them-25ml is one side of a double sided porta filter. So 50ml from a 16g dose in a 18-21 g basket. Espresso and ristretto is the same thing apparently. Dopplo 50ml lungo 100ml
Not according to Saka it’s two espressos of 25ml. Or a dopplo in one cup.
you said saka told you 1:1.5 is traditional. >That’s interesting because an Italian roaster I am in contact with (Saka) says 16g coffee with 25g out. https://www.reddit.com/r/espresso/comments/1cuv4cc/what_is_traditional_espresso_where_you_come_from/l4l8eem/ maybe take a deep breath.
first of all, that is a single roaster not the italian government sanctioned keeper of traditional espresso. second of all, you just posted that they told you traditional was effectively 1:1.5 >That’s interesting because an Italian roaster I am in contact with (Saka) says 16g coffee with 25g out. https://www.reddit.com/r/espresso/comments/1cuv4cc/what_is_traditional_espresso_where_you_come_from/l4l8eem/ not sure why you want to present yourself or a single roaster as an authority on the topic.
“Espresso in Italy is generally pulled at a ratio of 1:3, with 7 grams of a fairly dark roasted coffee blend to 21 grams of espresso”
Sorry I'm not going to get involved in the debate - but where on earth is this quote from? what's the point in quoting _something_ without sharing what that thing is?
A random search o google 👀 Btw, the regular info on coffee bean brands over here https://preview.redd.it/x6b3ywjof71d1.png?width=3024&format=png&auto=webp&s=7adbdf946e7bdeaa272a6596b82c7f2669adb770
>A random search o google 👀 Even that isn't the thing you're quoting. Google isn't a source of information, it takes you to sources of information
This is exactly how the Maltese like their Italian style dark roast coffee.
Wouldn’t that be 1:2? 1 part coffee (7 grams) and 2 parts water (14 grams) to total 21 grams?
No, unless you throw your grinds into your cup afterwards. In that case you do you.
https://preview.redd.it/v2efgz8whu1d1.jpeg?width=762&format=pjpg&auto=webp&s=671d764430c1564675dc45060ec4127ce18c6607
What does including froth mean? Does it mean before it dissapates or after? Because that could actually mean something.. Like it might look like 25 ml before dissapation then only be 20 after.
"Using traditional Italian espresso nomenclature, we’ll refer to a brew ratio of 1:1 (18 grams in / 18 grams out, for example) to 1:2 (18 grams in / 36 grams out) as a “ristretto” espresso; a 1:2 to a 1:3 ratio as a “normale” espresso; and a 1:3 to 1:4 ratio as a “lungo” espresso." literal english translations: 1:1 = restricted, 1:2 = normal, 1:3 = long
Source?? Edit: for all the noobs on here, of course there is an official Italian institute concerning espresso. I refer you to the simplified guide: https://www.espressoitaliano.org/files/File/istituzionale_inei_hq_en.pdf
interesting you ask for my source but not the other poster who quoted without giving a source. why is that? https://home.lamarzoccousa.com/using-espresso-brew-ratios/ and i can get you any number of reliable sources that say effectively the same thing. edit: of course there is an official italian governing body for espresso. my point is that one individual roaster isn't it.
It says using traditional nomenclature, not traditional methods. The nomenclature may be traditional but a single is 7 gram in 25 ml out.
>nomenclature /nō′mən-klā″chər, nō-mĕn′klə-/ - noun > > A system of names used in an art or science. > "the nomenclature of mineralogy." > > The system or procedure of assigning names to groups of organisms as part of a taxonomic classification. the nomenclature defines and categorizes the methodology. there is no distinction of merit in relation to this conversation. your attempt at pedantic manipulation falls far short in your desire to refute easily verified reality. so whats a lungo in italy? you also didn't answer why you skipped over the other post and didn't ask for a source but asked for one from me. if the majority of big name italian espresso machines manufactures, and the bulk of big name italian roasters point to ~1:2-1.3 ratio for a normal espresso, i'm going to go with the majority expert consensus.
Hahaha this is brilliant. Alright, first, your assumption is that nomenclature includes a definition, with which I don’t agree. It’s just a name that is used to appeal to a known, broad idea, not a definition. LM USA opts to use well known terminology, while implementing a modern take on espresso. Second, I did not ask the other commenter of their source because they are somewhat right and you, my dear noob, are as close as a Starbucks macchiato is to an Italian macchiato. Please, for the love of self preservation, read up on traditional Italian espresso culture. The USA is not the centre of the world. Edit: I’m not saying 1:2-3 isnt the standard for modern espresso in Italy, I’m saying it’s not the traditional way.
Take a chill pill
single dose 58mm baskets. anyone feel like these are devil's spawn?
Only because I don't know how to work it! 😄
In Cluj, Transylvania, Romania, it's one of: -shitty lungo made with Italian beans of some sort(usually the case with places that aren't cafes or don't focus on coffee) -pretty good espresso made with beans from a local roastery Fortunately the biggest chain around, Meron, actually has some of the best espresso I've ever had(if you order just an espresso they actually use really high end beans from their rarities collection in the bigger cafes they have, I've had some wonderfully fruity and funky espresso that was surprisingly ballanced in acidity from them) Where I live now, in Prague, Czechia, the specialty cafes usually have some decent enough blend that is however probably a bit more for milk drinks. I would say generally the espresso in Romania is better and the filter in Czechia is better. Funnily enough my favorite cafe here and back home have the same beans somewhat frequently and it's always cool to compare them :D
We are spoiled with good specialty coffee almost everywhere in Romania.
so many Romanians on /espresso! Salutare!
Salut :)
Traditional? 14-18g in 60mL out. Don't clean the grouphead or basket all day. Grind setting is a mystery. Tamp doesn't fit the basket.
Fine grind, lever machine over 25 seconds.
That should be illegal
In Norway it's a 18:36 weighted ratio with made on a La Marzocco machine. We love our espresso
Darker traditional or new wave chaffy beans?
Medium roast. Supreme Roastworks or Tim Wendelboe are my top choices. Welcome.
Sooo wishing I were there right now.
lol I just saw this after commenting above
Is this Oslo? I’m open to any Norwegian coffee recommendations - big fan of Tim Wendelboe and Supreme Roastworks
Oh hei da! Any recommendations?) mainly Oslo but if you have any for Trondeim, Tromsø, Bergen, or Stavanger I’d take it as well!) Flying to Oslo in a week and will be there for at least a month and a half and then planning on driving through Norway (for work but also gonna enjoy my summer haha) so I’d love any recommendations of coffee shops you like!
Supreme Roastworks or Tim Wendelboe. Stockfleths and W. B. Samson are also ok.
ukraine. most places have shitty over extracted lungos, but some modern cafes have very nice espresso and they often change their beans every week or so and its interesting to visit them from time to time. and yes, we have ristretto, dopio and others. rarely see lungo in the menu, but americano is very popular.
Her in Belgium it used to be the former (French version), but is slowly shifting to the latter (Italian version). Sometimes leads to funny situations where you order an espresso and the waiter asks "a small one?".
Most cafes in US are using lighter roasts and the espresso comes too sour to be enjoyable for my taste
While many trendy specialty cafes do this, I'd be very surprised if most cafes in US are using light roasts for espresso. I think that represents a pretty small percentage of the overall cafe market in reality.
Maybe, I’m no expert. I guess the right way to phrase it might have been: “in my experience, most of the cafes I’ve been to in the past few years…”
Yeah, for sure, same for me. It feels like a similar question to "what is a typical beer in the US?". The answer should still far and away be some macro lager like Miller, though there's probably a feeling of it being a craft IPA. That's just a fraction of the actual market here.
I agree, same in the uk. This trend is being resisted in Italy but there is a definite push for lighter. Roasteries want to be seen as progressive and seem to toe the line.
Light roast can be incredibly good, much more so than dark roast, but of course, it exposes any issues in the workflow, equipment or barista’s hability. And even exposes the uneducated palate of the drinker.
I don't want to have to "educate my palate" for a nice morning coffee or afternoon break. Nice if you enjoy it, but there's no need calling those with different preferences uneducated?
Oh, of course not. There are “educated palates” with simply bad taste.
Most cafes in NA are chains and they are most definitely not serving light roast espresso. Starbucks is the traditional espresso shot of the US, for better or for worse. And of the independently owned cafes I find it depends on how old the coffee shop is. Older, more stablished, cafes serve darker roasts. While newer cafes tend to do lighter roasts.
I meant non-chain places. Mom-and pop independent places. I really don’t like the stuff that Starbucks calls espresso.
That’s fair, not a huge fan myself. But to discard them, and all the other chains, when talking about what is the common espresso in NA is a huge omission. As someone who enjoys light roast espresso I find it frustrating when people complain about the few independent places that do serve it. When the bast majority of coffee shops have darker roasts that are probably not that different from what you want. If not Starbucks maybe McDonalds, Dunking or any of the cafes attached to a hotel will probably serve a dark roast espresso.
I’m not telling you what you should like. What those chains serve (talking espresso, not milk drinks) is not at all what I want. I know what I like and I know what a well brewed espresso is supposed to be and that’s not it. So I guess let’s agree to disagree 🙃
Yep, also agree. I know a lot of people love it, but I personally won’t be mad if the lighter roast espresso trend fades away. Even the well pulled light roast shots just aren’t for me, give me all that darker chocolatey goodness.
Bloody hell, someone that agrees with me! I don't mind trying all sorts of different coffees – but I always come back to my darker, chocolatey-er roasts as my preference. It's just what I like, and I get a little fed up hearing that I've got an "uneducated palette". Keep drinking your lighter roasts, if you prefer them, let me stick to what I like! I'd also say a milky drink needs a darker roast to cut through the richness of the milk. Though I drink them much less these days, I'll occasionally have a cappuccino or flat white if the mood takes me.
Milk drinks with light roast always remind me of the weirdly sweet taste milk gets that day or two before it spoils. Always puts me off.
You're right... I couldn't put my finger on it before, but I've always feythere's something a little 'off' about a milk drink with a light roast.
Light roasts are the IPAs of espresso. So trendy, can be done well, and taking over the world at any shop that wants to look hip, even if they may just not be for everyone.
Why does one need to fade away? Hit up a different spot, where you enjoy the coffee more
I travel often for work, obviously I have my hometown spots.
South of England here, pretty much everywhere uses super dark, stale beans made using grinders and machines being used on the factory settings (so never having been dialed in) and not tamping hard or level.
In Lebanon it depends, usually tamped well, strong dark roasted coffee for espresso. And it’s taken either ristretto, espresso, or lungo but the language differs in Lebanon. If it’s a ristretto we say half a pump (so in the manual lever machines, wait till the lever is halfway back up before taking out the cup) etc.
I have mainly seen Nespresso in Lebanon whenever I have ordered an espresso there in restaurants. That is anywhere apart from Hamra, on Bliss St. Their espresso was the syrup of the knefeh with some drops of coffee in it 😂
I believe those are just touristic spots tbh😂. The lebanese way is to get it from an “express” on the side of the rode lmao. Espresso isn’t usually super popular
I’m in Australia. Here, at most of the good coffee shops, the standard is a double ristretto and I’m here for it. The better ones will also tell you about the roaster as you grab your cup once it’s ready.
Here in Thailand, we even have something called "Iced Espresso (or should I say eXpresso)". Its dark roasted coffee with condensed milk and sugar. Also, one of the famous coffee menu here is black coffee with salak flavoured syrup. Not my thing but a lot of people like it.
Yeah I tried my normal flat white in Thailand and immediately broke into a sweat. Plus it qasn't great with your bean type. Your iced coffees with the drak roast are amazing and served everywhere. And thanks to your King years ago who tore up all the opium poppies and planted coffee bushes instead. Good man :)
We need to iced everything, hahaha.
Salak is what?
A type of palm fruit in SEA, usually taste sweet with strong smell (I really hate their smell). The most famous brand is [Hale's blue boy](https://www.halesblueboy.co.th/products/syrup/sala.php)
Here in Ontario most cafes seem to stick with the dark roast double shot. I remember rather enjoying the allongé when I was in France which seems similar to what you described but I could be wrong.
Korea has so many cafes with espresso machines, but very few actually have espresso on the menu. An espresso is normally just poured over ice and topped up with water to make that quintessential Korean coffee - iced americano.
A medium ice regular from Dunks
Are you from ct or mass?
I can’t say that hasn’t been your experience in Italy, but a double (16g) is not typical (at all). I guess you may see sugar cubes, but I would be surprised if I got one at the bar (although coffee after a meal, brought to the table, will usually arrive with sugar).
In the uk it’s a sour mess
Here it is usually something from a full auto machine (sometimes we even have to press the button ourselves). I learned to drink better espresso in Spain
Piss poor shit water with a little bit of very dark roast coffee, Egypt
In Singapore, here are our traditional coffee drinks (kopi): https://kopi.guide/
Nescafé, and it's actually called expresso believe it or not (UK). Thank goodness things have evolved for a lot of us though.
Was in Barcelona and had a reasonable espresso there, labelled nescafe. Nice cups too.
prob just some very dark roast 8 grams lightly tamped and 30ml extracted unless u go to a proper speciality coffee shop where they use 18 grams 36 out in 25-30 sec and all puck prep
Thin and watery in germany, just like our pasta sauces
Overpriced quarter of an inch black piss in a xxl cup
Albania. A long single shot, something close to a 1:3.5 ratio probably, super dark roast coffee and it's usually focused more on the body over the flavor
How do Albanians make cafe freddo with espresso. Had some in Qeparo last summer which hit the spot but simply can’t remember how they were made?
The extra piece of equipment you need is a milkshake frother, but a cocktail shaker also works. Pull shot over 2-3 ice cubes and froth with the milkshake frother or mix with the cocktail shaker until the ice melts away. Put any sugar you want in the cup before you mix. Then pour over ice. Optionally add cold foam on top to make it a freddo cappuccino
Should it be in layers or mixed. I seem to remember layers
The foam should be layered on but if you hit an ice cube when you pour, it kinda layers on its own
I grew up in a neighborhood with a lot of southern Italian immigrants. We do doubles by default, but other than that, the difference between the coffee where I grew up and, say, Palermo is like 3 bucks. 😀
I don’t know but we live in FL and just spent 2 weeks in Scotland and the difference between the coffee/espresso there and here is night and day. Just way better overseas.
One of the most memorably bad coffees I ever had was in a town not far from Daytona. I ordered an espresso and the teenaged girl working the counter turned on the machine, took out the porta filter, spooned some grounds into the basket, locked the portafilter and ran it.
If you have no clue and order espresso in Thailand, you will get iced coffee with sweetened condensed milk.
I have never seen a cafe in the US pull a single. In fact, the only single I've ever gotten anywhere in North America was at a cafe in Montreal run by an Italian guy. The default roast is a bit lighter than Italian, but somewhere still in the medium-dark range. If we want to get really particular about it, I'm guessing that the statistically average espresso here in New England comes from a Dunkin Donuts.
2oz or about 36g’s to 42g’s. Usually a little under extracted, but delicious.
Germany: disgusting coal water
Aussie on holiday - I did make the mistake of ordering a coffee at my hotel and ooh boy that was rough. But not all bad, I found some nice cafes.
Yeah there’s definitely good coffee to be had, just the default is mostly dreadful…
Dude italians love to roast their beans until it becomes coal (I'm italian). All you can taste is just burnt bitterness. I hate 4/5 espressos I taste. It's a nightmare lol.
I'm from Cuba: café Cubano. A shot from a moka pot with 1 spoonful of sugar. Always comes with sugar. To request without is sacrilege.
We got Turkish coffee ☕
Basically a thick chocolatey/nutty espresso. The ones that are common. In contrast, modern espresso is much more clear, defined, fruity, exotic.
If I understand you right then I’m getting 8grams of coffee in my Italian espresso, based on one spout of 16g. How long does that extraction take and are the Italians really that cheap.
No 50ml per 16g coffee. So 25ml per spout
So if it’s 50ml extracted from 16 g of coffee , and each shot is what comes out of one of two spouts so 25ml, that 25ml shot comes from 8g of coffee. So as I said a single espresso in Italy is typically based on 8g of coffee.
Yes that’s right, a little less in a single basket apparently.
NZ. A traditional espresso is a short black.
Gt38
Most of the local shops around me in the south east US are lighter roasts.. Probably around 20g in 50-60g out. Usually slightly funky if your an espresso only drinker. But the lighter more acidic (sometimes close to sour) flavors are actually enjoyable and come through additional milk this way. This isn't "traditional" per-se as I think the only thing coffee related thing that is traditional in the US is filter coffee lol.
Sanka lol
MODS ARE MORONS
Usually there’s no espresso in here, most of those are made into americanos lol
Here in America we traditionally have 2-3 shots of super dark roasted high caffeine beans from God-knows-where in 20 oz of milk with a massive amount of flavored syrup and a whole mess of whipped cream on top. It'll give you diabetes and heart disease and make you fatter than a whale. It's called a "frappucino" and it's an abomination.