Scott Rao's Allonge shot or a Coffee Shot
Sometimes called the Sprover = espresso + pour over
Very controversial because it's super long.
It's kind of like an Americano or a Australian long black, but the difference
is that you don't just add water to an espresso.
Basically you are trying to make filter style coffee using an espresso machine.
Initallly it started with using a standard espresso machine (with 9 bars) and
a coarse grind.
The method was to pass water through the puck at 9 bars for 30 secs ... aiming to get
a ratio of 1: 10 etc
According to Decent/John Buckman,
a 1:5 ratio (can do 1:4-7 or so) is good.
But with a sprover 1:11 or 1:13 is common
It's hard to do this on many "standard espresso machines" as they don't usually hold enough water
Remember to use a coarser grind than usual.... like on a Aeropress or V60
and Pull for around 30-60 seconds
Matt Perger recommended using the EK-47 grinder
These really long shots give amazing clarity ... esp for lighter roasts.
Ideally try to get a low flow rate -- maybe 3ml/sec
or 4.5ml/second flow rate the whole way
- peak at 8-9 bar, and ideally finish around 6ish on a lever.
Pressure shouldn't go below 4bar on a lever , but with a e61, it can finish at 1-1.5 bar
... just experiment
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Not all coffee machines can do this type of shot.
You need a machine with a large reservoir , and the ability to control flow rate.
If you have a entry level single boiler, you will probably not have enough water.
Machine that can do these types of shots:
Most flow profile e61 machines
Breville dual boiler
Nomad manual lever
Decent
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