/ck/ - Food & Cooking

>>19392456
Thats how the chinese guy who machined my new basket pulls his shots."Lungstretto" on 98high uniformity. Others call it a "low and slow" profile, almost similar to a slayer shot. I was pulling real fucked up 2 minute choked cold water extractions on a flair signature a couple years ago, now I'm ripping 8-15 second yeeters with a high flow low resistance basket. Coffee is weird, espresso is weirder. Quotes from eaf discord.
>Lately, a couple coffee-geek friends of mine are exploring the new way of extraction. I coined the word for it “Lungstretto”. Basically it’s long extraction like Lungo but smaller yields dose like Ristretto. The result is amazing for medium or dark roast. Balanced, round and sweet.
>And this way of extraction is really challenging. It need a unimodal grinder at the espresso setting to do it properly using a cylinder shape basket. That’s the place that the cone shape basket has a advantage. It’s much more tolerating and way easier to dial in.
>Also I call that style shot low and slow. Basically a choked shot that pegs out the OPV and reduces flow below 3ml/s. Low and slow flow. We've been telling people ride out choked shots for awhile and just wait until it hits ratio. It's a lot better than people think it is.