Zuppa lunga with 80C water
I was recently traveling with the ORB and Pietro and didn’t have access to a temp controlled kettle or thermometer. I prepared my water with the following method:
- Bring 300ml of water to boil in a normal pot
- Wait 2 min for it to cool down, no lid
- Pour 200ml into ORB for zuppa lunga
While I had no idea what the actual water temp was, I got great results with both coffees I had with me: a Kenyan washed and a Chinese natural, both light roast. So sweet, smooth, fruity and balanced. Especially the Chinese coffee was among the best zuppa lungas I had ever brewed.
Upon returning home, I was curious as to what the actual water temp had been, so I prepared water in the same way and measured the temp with a thermometer. I was shocked to find that my water had seemingly been around 80C, max 85C, which according to popular doctrine is rather low for light roasts.
Now I want to continue experimenting with this accidentally discovered low temp zuppa lunga, I call it ”zuppa lunga delicata”. Has anyone else tried it and found it to work at all?
Otherwise my recipe was: 20g of coffee, grind around 7.2 on the Pietro, and pump the water through rather slowly and continously without any particular bloom phase beyond the time it takes to pour the water, move the device off the scale, and screw on the pump.