Cielom je stanovenie definicie lunga, co je espresso plus voda navyse v pomere 1:1, t.j. cca 60 ml. Americano je espresso a voda navyse v pomere 1:1,5, prip. viac. To je otazka mnozstva. Co sa tyka kvality pripravy, tak ako je vyssie, tak lungo by sa malo robit hrubsie mletie a cas extrakcie cca 25 sec., alebo mletie na espresso, extrakcia cca 25 sec. a doliat vodu 1:1. Baristi tvrdia prvu moznost, tak neviem.
Sorry, hrubsie mletie, dvojnasobok vody a cas extrakcie 25s je nepitne. Vsetky definicie, ktore som dohladal na nete (v anglictine), hovoria o dlhej extrakcii, napr.
"How it’s made
So, how does it get to be “longer”? Well, it has to do with the amount of water used to pull the shot.
Usually, a shot of espresso is pulled using about 30mL of water for 18 to 30 seconds. On the other hand, a lungo uses double the amount of water. Because of the extra water, it can take up to a minute to pull."Lungo is Italian for 'long', and refers to the coffee beverage made by using an espresso machine to make an espresso with much more water, resulting in a stretched espresso, a lungo. A normal espresso takes from 18 up to 30 seconds to pull, and fills 25 to 30 millilitres, while a lungo may take up to a minute to pull, and might fill 50 to 60 millilitres. In French it is called café allongé."
Wikipedia lungo
https://en.wikipedia.org/wiki/LungoV tomto je uplne zbytocne sa prieť.
A podľa môjho názoru je lepšie ako lungo. 
arrow_outward
Produkty pre outdoor nadšencov
