Zuppa Lunga

This is "long soup" — a Zuppa stretched out for sipping. The traditional concentrated Zuppa is 1:3 at fine grind; here Hedrick goes 1:10 at coarser grind to keep clarity and avoid over-extraction with so much more water. Pour above the brewer's max capacity — the 220g fills past the lip; that's intentional. Grind cue: when you finish pouring, the bottom should already be reaching saturation without pressure. If not, go slightly finer; if water shoots through, go coarser. On a Lome P80, Hedrick goes from 2.75 (concentrated Zuppa) to 4 (Zuppa Lunga); on a 1Zpresso ZP6, from 2.5 to about 3.5. Tap the brewer a couple of times after pouring to release trapped air bubbles before pressing. Press slowly, meeting the resistance gently — no slap-chopping. Stop just before the hiss for a cleaner cup, or push through for full yield. Yield lands around ~190g (1:8.7), TDS near 2.0–2.2, extraction near 18–19% — much higher than standard filter (1.25–1.5 TDS), much lower than espresso (8–12%). Roast-agnostic: works with Neapolitan-dark, medium, or light. Lower the temperature for darker roasts if it leans bitter.