![]() ![]() Laboratory results are like dissections: they tell you nothing about the object, merely its constituents. Thanks for your efforts here I'll have to look up the source paper. I know I can get from my pure manual La Pavoni Europicolla a delicious espresso from "only" 15 g of ground coffee (the portafilter will not take more) but it takes 15-20 minutes to set up and clean and another 30 minutes to warm it up and have the boiler temp stabilized. Yes, you can fiddle with a Brutus, Rancilio, La Marzoco or you name it, and get a "better" espresso but it's not 4-5 times better :) I surmise that Nespresso OL espresso has a different (lighter) mouth feel - leading to the "desire" to add 2-3 pods to get the same mouth and body feel like in a real espresso - because there are fewer fines (very small ground coffee particles) in a Nespresso than in a "real" espresso.Ĭaffeine and TDS content per espresso shot wise, NE is right there, on par with the SE and DE machines. (F) Lungo- " Filter Coffee was brewed using a paper filter and a coffee machine from Hapag Aarau"Ĭomparing the results form SE, DE and NE shown in the tables above, I think Nespresso espresso (NE) comes pretty close to the espresso made by the the two automatic and semi-automatic machines which are using 15g(!) of coffee instead of the 5.5g contained in a Nespresso OL pod. ![]() (KK) Lungo- " Karlsbader Kanne was extracted on a preheated Bayreuth coffee maker using the traditional Karlsbad method" (Bia) Espresso- " Bialetti Moka Express, designed for three (espresso) cups" (NE espresso) "Nespresso OL machine (Turmix TX 170 CitiZ)" (SE and SL) "Espresso & Lungo from a fully automatic coffee machine, Schaerer Coffee Celebration BC" (DE and DL) "Espresso & Lungo from a semi-automatic espresso machine, Dalla Corte Evolution 20.03" To better understand the charts, here are the identifiers for the brewing methods/machines used in this study: ![]() I'm bringing here a few excerpts from a study titled: "Comparison of nine common coffee extraction methods: instrumental and sensory analysis" published in Jan 2013, by the authors listed here: ( ) While taste is a very personal experience the lab measure results are less subjective and may tell a different story. I've seen lately several threads on the sub discussing the extraction method used in Nespresso OL machines, their yield and how inherently expensive a Nespresso espresso is compared to a regular one, the fact that you need 3-5 pods to get the same espresso you'll get from a real/standard espresso machine, and so on and so forth. Content per gram of Roasted and Ground coffeeīrewing setup and ground coffee weight per shot pulled/brewed cup Must be some very precise grinding to affect the brewing process (the rumoured Nespresso's industrial roller grinders). In conclusion the brewing/extraction difference between espresso and lungo is given by the actual coffee grounds, with mass and finer/corser grind. The pump itself is the second biggest part of the machine after the thermoblock, with what appears to be a big electromagnet. This is done measuring the pressure in the brewing chamber with a special coupler. The pressure tests described in the manual indicate a 12 bar standard brewing pressure with anything outside the +/-3 bar range being considered abnormal. There is only one brewing mode with two variations based on the volume of water being pushed through the brewing unit. 17.5 bar ± 1.5 barĭuring coffee preparation (depending on the type of coffee).9-16barįlow performance. The service manual for CitiZ is showing these specs: U/bogiesan is right (again) the two buttons are just pre-programmed for two different volumes of water. Hope this makes sense, thanks in advance! Is it just taste or is there some golden rule? Or does the pressure, or some other aspect change as well? I couldn't find any kind of information regarding this subject in the manuals I've looked into.Īlso, how should I judge how much water I add. So I get why you would get a different cup that says espresso (or lungo for that matter) to create that kind of coffee.īut since you can alter the volumes of water that comes out for each button, I was wondering if I can't just set the lungo button to drop the same amount of volume as the espresso button and get the same cup of coffee as I would pressing the espresso button. ![]() I get that espresso uses less water relative to lungo, and that that the espresso cups are grounded differently. Every type of coffee is made in a different way. I'm no master brewer but I'm familiar to the concept of how the coffee is produced. Now there's this small issue that's bothering me. I did some maintenance, got some cups and started enjoying the coffee. I've been getting into coffee and had an nespresso machine lying around. ![]()
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