How to pull an allongé

An allongé is a long shot of around four to five times the dose, pulled quickly through a coarser grind. Unlike a lungo, the grind is opened up so the shot still runs in under half a minute, which keeps it clean rather than bitter.

It works best with light, fruity roasts and tastes somewhere between espresso and a strong filter coffee.

Espresso recipes

Classic 1:2

The standard double shot most espresso roasts are built for.

18 g · 1:2.1 · 25 to 32 seconds

Ristretto

A shorter, syrupy shot with more body and less bitterness.

18 g · 1:1.5 · 20 to 25 seconds

Light roast long shot

A longer ratio and hotter water to open up lighter roasts.

18 g · 1:2.5 · 25 to 35 seconds

Turbo shot

Less coffee, a coarser grind and a very fast shot.

15 g · 1:2.7 · 10 to 15 seconds

Blooming espresso

A pause after preinfusion for a sweeter, more even shot.

18 g · 1:2.5 · 0:50 to 1:05

Lungo

A longer shot with more water through the same puck.

18 g · 1:3 · 30 to 40 seconds

Allongé

A long, fast shot from a coarser grind. Bright and clear.

15 g · 1:4.7 · 25 to 30 seconds

Recipe

Coffee

Yield

Change any amount and the whole recipe scales with it.

Ratio: 1:4.7
Water temperature: 94°C
Grind: Coarser than espresso, fine enough to hold the shot to 25 to 30 seconds
Time: 25 to 30 seconds

What you need

Espresso machine with a double basket
Grinder that can grind fine enough for espresso
Digital scale with a timer
Tamper
Cup

Method

1
Flush the group head and dry the basket.
2
Grind 15 g of coffee coarser than for espresso and spread it evenly in the basket.
3
Tamp level, then wipe the rim.
4
Lock the handle in, put a larger cup on the scale and start the shot and the timer together.
5
Stop the shot at about 70 g, after around 25 to 30 seconds.
6
Taste it. If it is thin or sour, grind finer; if it runs slower than 30 seconds, grind coarser.