In basic words, a long shot espresso is made by pouring a shot of espresso over a cup of hot water.
By a long shot, it derives from the Caffe Americano style of coffee, but it was perfected by the Italians.
Previously, the Italians produced solely espresso and cappuccino. As a result, when Americans, who were voracious black coffee drinkers, visited Italy, they naturally requested large cups of black coffee.
Unfamiliar to Italian baristas, who are used to serving just little espressos, they attempted to appease the American visitors by altering their espressos and serving a big (or “long”) cup of black coffee.1
How to Make a Long Shot Espresso?
To begin, fill a cup halfway with boiling water.
In general, a long shot espresso is drank from a tiny “tulip” shaped cup with a capacity of 150ml to 200ml, however, any small to standard-sized cup is acceptable.
After leveling the coffee beans uniformly, crush them into a portafilter and gently tamp the grinds.
Finally, place the portafilter into the coffee maker and draw the coffee shot over the cup of hot water that has been prepared.
Although this is one of two procedures for preparing the coffee, this one is more often used. The other approach calls for pouring the coffee shot into the cup first, followed by the eighty percent hot water.
However, many coffee experts and baristas think that the more typical practice is to employ the first approach. This is because it is believed that this method creates a sweeter black brew that retains the crema and prevents the tastes from being burned.
How Does a Long Shot Espresso Taste?
There are a variety of methods to serve a long shot espresso. They are each tailored to the individual’s dietary restrictions or personal taste preferences.
Milk, cream, cold water, or plain water are all acceptable options for this beverage.
When it comes to taste, a long shot is all about the coffee. Natural coffee bean tones may still be discerned in this watered-down version of espresso, despite the 80% water content.
The taste of this coffee may also be characterized as a little more bitter than a typical cup of coffee.
Other Names For a Long Shot Espresso
Longo, which means “long” in Italian, inspired the name. People may call the drink a lungo coffee or just a lungo. Caffè lungo is the Italian term for lengthy coffee, whereas café allongé is the French term. Two additional less often used words are “espresso lungo” and “espresso long shot.”
Long Shot Espresso vs Americano
To make coffee, a long shot espresso uses all of the hot water available. It’s everything under strain as it makes its way through the grounds. Unlike an Americano, where just a tiny amount of water is needed for extraction, this method uses a large amount of water for the final brew. In contrast to an Americano, which is an espresso that has been diluted post-brew, a long shot espresso incorporates the additional water in the brewing process.
Imagine a medium-sized cup of coffee with a little amount of espresso at the bottom. Fill the cup with hot water and picture how it would taste. That’s what we call an Americano. If you don’t like your coffee too strong, you may enjoy the flavor of an Americano. For those who want a bit extra richness in their espresso, the long shot espresso is a good choice.