Lungo

A lungo is a longer espresso. You use the same amount of coffee as for an espresso, but pull more water through it. The brew ratio sits between 1:3 and 1:4, giving a bigger shot of 50 to 80 ml.

The difference from an americano is in how it’s made. With a lungo, all the water passes through the coffee under pressure. An americano gets its hot water after extraction. That gives the lungo a different flavor — you taste more bitterness from the later extraction phase, which also gives it more depth.

When do you choose a lungo? Choose a lungo when you want more coffee without the dilution of an americano. Lungos pair well with dark roasts, which carry less sharp bitterness. With light specialty beans, that late-extraction bitterness tends to dominate more.

Frequently Asked Questions

Does a lungo have more caffeine than an espresso?

Yes, slightly. More water through the coffee means more extraction. The difference is small, though. An espresso contains 60–70 mg of caffeine; a lungo a bit more, depending on the ratio. Want more caffeine? Pull two espressos instead — that’s more consistent.

Is a lungo the same as drip coffee?

No, it’s not the same. Drip coffee is brewed without pressure, at a much higher ratio — 1:15 to 1:17. A lungo is an espresso-based drink, brewed at 9 bars of pressure. The flavors can seem similar on the surface, but the chemistry is different.

How do I stop a lungo from tasting too bitter?

Use a lighter roast — it carries more natural sweetness. Adjust your grind size: grind slightly coarser than for espresso, so the water flows through faster and you extract less bitterness. A shot time of 35–40 seconds is a good starting point.