Online I found things that say a single or double shot plus 100ml of water, but this seems way too much. A standard long black cup may only hold 100ml total? Do I do a double shot with 40ml water added?

[–] liv 3 points 3 months ago* (last edited 3 months ago) (1 children)

Definitely 2 shots.

In NZ everything is 2 shots unless it's short (a pet hate of mine, a caffe latte shouldn't essentially be a giant flat white wtf nz) but a long black is 2 shots for real.

[–] Dave 2 points 3 months ago (1 children)

A Long Black is prepared by adding approximately 2/3rds boiling water into a cup then extracting a double shot of espresso (60ml) over the water. [...] Served in a 200-220ml Ceramic Cup.

That makes it about 120ml water, which is in line with the other stuff I read. But I'm not convinced, it seems like too much water. Or my espresso isn't coming out strong enough. Or maybe it's the preparation. I have been doing the espresso first then the water. Maybe I need to try water first, then espresso.

[–] liv 2 points 3 months ago (1 children)

Hmm maybe you need a triple shot?

[–] Dave 2 points 3 months ago (1 children)

Or maybe I'm doing something wrong!

[–] liv 2 points 3 months ago

I meant that more as a workaround!

[–] absGeekNZ 2 points 3 months ago (1 children)

A real cafe gives you black coffee and a slap in the face while screaming "enjoy it!" at you.

But seriously good cafes, will give you a double shot espresso with a jug of hot water ~100ml, so that you can add to your preferred level.

I am a terrible coffee snob, I drink my coffee black! Usually just espresso but if I'm adding water it is only 20-40ml in a double shot. I find that most cafes are not that good at making black coffee, they get away with it because people mask the flavour with milk etc...

[–] Dave 1 points 3 months ago (1 children)

I've definitely been served hit water with the coffee but most places have this cup that is the same everywhere, and has a much smaller volume.

I'm still getting the feel for making my own espresso and so was thinking if I knew how a cafe makes it then I'd have a good benchmark, especially for getting the espresso shot the right strength.

[–] absGeekNZ 2 points 3 months ago (1 children)

Just don't over express your coffee, it will turn into bitter crap.

err on the side of a smaller amount of water

[–] Dave 1 points 3 months ago (1 children)

Haha I feel like I might be under-expressing! Just seems like a tiny amount in the cup. It has a nice crema on it though.

[–] absGeekNZ 2 points 3 months ago (1 children)

Increase bit by bit, you'll know when it has gone to far.

[–] Dave 2 points 3 months ago (1 children)

You greatly overestimate my ability 😆

[–] absGeekNZ 2 points 3 months ago (1 children)

This process has to happen over many coffees

[–] Dave 2 points 3 months ago

I'll do my best!