What Is Lungo Coffee

If you’ve ever looked at a coffee shop menu and wondered, ‘what is lungo coffee?’, you’re not alone. It’s a term that sits alongside espresso and ristretto, but it represents a unique brew with its own character.

Lungo is an Italian word that simply means “long.” In coffee terms, it refers to an espresso shot that is extracted for a longer period of time with more hot water pulled through the same amount of ground coffee. The result is a larger, milder cup compared to a standard espresso, but one that carries a distinct flavor profile that many coffee lovers adore.

To truly understand lungo, you need to think about it in the family of espresso-based drinks. A traditional espresso uses about 7-9 grams of coffee to produce roughly 1 ounce (30ml) of liquid in about 25-30 seconds. A ristretto is “restricted,” using less water for a sweeter, more concentrated shot. A lungo, however, lets the water run longer—typically 45-60 seconds—producing about 1.5 to 2 ounces (45-60ml) from the same coffee dose.

This extra extraction time changes everything. More water passing through the coffee bed dissolves more compounds. You get a bigger drink, but the flavor journey is different. It’s less about the intense, syrupy punch of espresso and more about revealing the extended, often more nuanced, and sometimes more bitter notes of the roast.

The Key Differences: Lungo vs. Espresso vs. Americano

It’s easy to confuse these, but they are fundamentally different drinks.

Espresso: Short, concentrated, full-bodied. Made with a small amount of water forced quickly through fine grounds.
Lungo: A “long espresso.” Made by extending the extraction of an espresso shot with more water through the same grounds. The flavor is extracted further along the profile.
Americano: An espresso that is diluted with hot water after brewing. This preserves the initial espresso flavor but simply waters it down to a larger volume.

The main takeaway? A lungo is an extraction choice, while an Americano is a dilution choice. The taste is not the same.

The Flavor Profile of a Proper Lungo

So, what does a lungo actually taste like? Because the water is in contact with the coffee grounds for a longer time, it pulls out different chemical compounds. You’ll typically experience:

A lighter body than espresso, but heavier than filter coffee.
More pronounced bitterness and a drier finish. This is because the later stages of extraction pull out more bitter-tasting compounds.
Nuanced, sometimes woody or smoky notes, especially from darker roasts.
Less of the bright acidity and initial sweetness found in the first part of an espresso extraction.

It’s a taste that can be an acquired one. Some people find the extra bitterness off-putting, while others love the longer, more contemplative sip it provides. It’s certainly less intense than a straight espresso, which can be appealing if you find espresso too strong.

Choosing the Right Coffee Beans for Lungo

Not every coffee bean is ideal for a lungo. Since the process highlights bitterness, you might want to avoid very dark, oily roasts that can become overly ashy or harsh. Instead, consider:

Medium Roasts: These often have a good balance of sweetness and body that can stand up to the longer pull without becoming unpleasantly bitter.
Single-Origin Beans: Some single origins with chocolatey or nutty notes can taste really interesting as a lungo, revealing flavors you might miss in a quicker espresso.
Blends Designed for Espresso: Many espresso blends are crafted for balance and may perform well across different extraction styles, including lungo.

Experiment is key. Try your favorite beans as a lungo and see if you like the new dimensions that appear.

How to Make Lungo Coffee at Home

You can make a lungo with any espresso machine, from a manual lever to a super-automatic. Here’s a simple step-by-step guide.

Grind Your Coffee: Use a fine espresso grind, similar to what you’d use for a normal espresso. Consistency is crucial for even extraction.
Dose the Portafilter: Use your standard espresso dose (usually 7-9 grams for a single, 14-18 for a double). Don’t change the amount of coffee.
Tamp Evenly: Tamp with steady pressure to create a level, compact coffee puck.
Start the Extraction: Lock the portafilter in and start your shot.
Time and Watch: Instead of stopping at 25-30 seconds, let the extraction continue. Aim for a total output of 45-60ml (for a single) over about 45-60 seconds.
Observe the Stream: The “blonding” (when the stream turns pale yellow) will happen earlier and last longer. Stop the shot when you have your desired volume.

The most important variable to play with is the grind size. If your lungo extracts too fast and tastes weak, use a finer grind. If it takes forever and tastes horribly bitter, try a slightly coarser grind.

Common Mistakes When Brewing Lungo

Even experienced baristas can make errors with lungo. Watch out for these pitfalls:

Using Too Coarse a Grind: This leads to under-extraction—a sour, weak, and watery lungo.
Over-Extracting on Purpose: Letting it run for 90 seconds will likely make it undrinkably bitter. There’s a limit to the “long” in lungo.
Changing the Dose: The point is to use the same coffee amount. Adding more coffee to compensate for more water makes a different, stronger drink.
Ignoring the Machine Pressure: Some home machines may struggle with the longer pull, leading to a drop in pressure and uneven extraction.

Lungo on Different Coffee Machines

Your equipment will influence your approach.

Manual Espresso Machines: You have full control. Simply keep the lever pulled or the pump running for the extended time.
Semi-Automatic Machines: Most have programmable buttons. You can program one button for a standard espresso volume and another for a lungo volume.
Super-Automatic Machines: These almost always have a “Lungo” button. It’s set at the factory, but you can usually adjust the volume in the settings menu to suit your taste.
Pod Machines (Nespresso, etc.): Many systems offer specific lungo pods. These pods contain a slightly different amount or grind of coffee optimized for the longer extraction. Using an espresso pod for a lungo setting will usually over-extract it and make it bitter.

Lungo as a Base for Other Drinks

While often drank on its own, a lungo can be a fantastic base for milk drinks. Because it’s less intense, it creates a different kind of latte or cappuccino. The coffee flavor is more present throughout the milk, rather than being a strong base note. Try it in a:

Lungo Latte: A smoother, more coffee-forward latte.
Lungo Macchiato: A “stained” lungo with just a dollop of foam.
Iced Lungo: Pour it over ice for a refreshing long black style drink.

It’s a simple way to change up your regular milk coffee routine without buying new beans or equipment.

The History and Culture of Lungo

The lungo is deeply rooted in European coffee culture, particularly in Italy, France, and Switzerland. In Italy, it’s a common request at the bar for those who want a longer-lasting coffee break without the intensity of an espresso. In France, the “café allongé” is essentially the same thing—a lengthened coffee.

It represents a different pace. An espresso is often knocked back quickly. A lungo is for sitting with, perhaps with a newspaper, letting the flavors unfold slowly. It’s a testament to how a small change in preparation can create a entierly different ritual and experience.

Caffeine Content: The Big Question

Many people assume a lungo has more caffeine than an espresso. This is a common misconception. Since caffeine is one of the first compounds to be extracted, most of it is dissolved early in the shot. Extending the water time pulls out more bitter compounds, but not significantly more caffeine. A lungo and an espresso made with the same coffee dose will have very similar caffeine content. The lungo just tastes different because of those later-extracted flavors.

FAQs About Lungo Coffee

Is lungo coffee stronger than espresso?
No, not in terms of caffeine or concentration. It is larger and more diluted, but it is also more extracted, which gives it a stronger bitter taste, but not a stronger coffee “kick.”

Can I make a lungo with any coffee beans?
Technically yes, but the results vary. Dark roasts can become too bitter. Lighter roasts might become sour. Medium roasts or traditional espresso blends are often the most reliable and enjoyable for a lungo preparation.

What’s the difference between a lungo and a long black?
A long black is popular in Australia and New Zealand. It’s made by pouring a double espresso over hot water, similar to an Americano but often preserving the crema better. A lungo is made by pulling one long extraction. The taste profiles are distinct due to the different extraction methods.

Why does my lungo taste so bitter?
Over-extraction is the likely culprit. The water was in contact with the coffee for too long, pulling out excessive bitter compounds. Try a slightly coarser grind or shortening your extraction time by a few seconds. Also, check your bean roast—very dark roasts aren’t always the best for lungo.

How much water should I use for a lungo?
Aim for about 1.5 to 2 times the water volume of a standard espresso. For a single shot, that’s roughly 45-60ml (1.5-2 oz). Let taste be your guide, not just the volume.

Do I need a special machine to make lungo?
Not at all. Any espresso machine that allows you to manually control the shot time can make a lungo. Many automatic machines have a dedicated lungo button for convenience.

Final Thoughts on Lungo

Lungo coffee is more than just a big espresso. It’s a specific preparation with a unique place in the coffee world. It offers a different way to experience your favorite beans, highlighting deeper, sometimes more bitter, and often more complex notes. While it might not be for everyone, it’s absolutely worth trying.

Next time you’re at your machine, instead of stopping your shot at the usual point, let it run. Taste what happens when you extend the journey. You might just find a new favorite way to drink coffee. Remember, the best cup is the one you enjoy the most, whether it’s a short ristretto, a standard espresso, or a long, contemplative lungo.