I'm just getting acquainted to the espresso world and so far down the rabbit hole already, it's mind boggling!
My SO enjoys the allongé (lungo) and i'm having difficulty getting it to taste decent.
Here's what I do for a regular double shot: 18g in/36 out (roughly) in the recommended 25-30 seconds, but i tend to look at the flow and stop when it starts to really blond. I've been using "Epic Espresso" from 49th Parallel Coffee but recently found a local source for Metropolis Coffee's "Redline Espresso" blend, which i'm actually loving. Both have been used at their post-roast peak.
How do I modify the above recipe to pull an "allongé" or lungo for my man! I'm quite sure it's not simply pulling a longer shot with the same grind etc, right?
I've also tried an americano, where I either, poured the double shot into the hot water, or pulled the shot directly in the cup with water already added. But it just seemed to taste "chemically"...can't find another way to explain it!
Any links or recipes/how-tos will be greatly appreciated!