I have my mother-in-law and her partner coming over from Spain for Christmas - the partner has lived in Spain (Catalonia) for 50 odd years and the coffee he drinks is Americano (well at least the Catalonian interpretation of Americano). He often educates baristas in the UK on how to make an Americano, which is not adding hot water to the espresso in his mind. He says it is too watery so he asks them to pull a second shot through the puck as this is the closest he gets to ‘Americano’ at home. I think what he actually likes is probably more a lungo.
This will be new territory for me as I have not had an espresso machine when he has been over in the past. Any tips / advice on how to make a lungo - I am thinking literally just pulling the shot and letting it run until he says “when” in terms of volume, keeping dose at 18g and at the same grind setting I would use for my own drinks. A further complication is I have a flow control on my Minima - I am thinking just leaving that alone for these ones.
Would this be correct, or should I be looking to loosen the grind a tad and run the longer shot in the same time as I would a double espresso?