What Is A Lungo Coffee

If you’ve browsed a coffee shop menu lately, you might have seen the term ‘lungo’ next to espresso and ristretto. What is a lungo coffee? It’s a classic espresso-based drink that’s all about extraction time and water volume, offering a different experience from your standard shot.

Understanding the lungo can help you expand your coffee choices. It’s not just a bigger espresso; it’s a distinct preparation with its own taste profile. Let’s look at what makes it unique and how you can enjoy one.

A lungo is an “elongated” espresso. You make it using an espresso machine, but you let more water flow through the same amount of ground coffee. A regular espresso shot uses about 30ml of water extracted in 25-30 seconds. A lungo typically uses 50-60ml of water, and the extraction takes longer, around 45-60 seconds.

This extra water and time change everything. More compounds are extracted from the coffee grounds. This includes both the pleasant flavors and some more bitter ones. The result is a larger, lighter-bodied drink with a more complex, sometimes more bitter, taste.

The Key Difference: Lungo vs. Espresso vs. Ristretto

It’s easiest to understand lungo by comparing it to its siblings.

Ristretto: “Restricted.” Uses less water (15-20ml) for a shorter time (15-20 seconds). Result is a smaller, sweeter, more concentrated syrupy shot.
Espresso: “Standard.” The benchmark. 25-30ml of water in 25-30 seconds. Balanced, full-bodied, with a nice crema.
Lungo: “Long.” 50-60ml of water in 45-60 seconds. Larger, thinner body, more pronounced bitterness and different flavor notes.

Think of it as a spectrum: Ristretto is short and sweet, espresso is the middle ground, and lungo is long and more bitter.

The History and Origin of the Lungo

The lungo comes from Italian coffee culture, like most espresso drinks. As espresso machines became standarized in the 20th century, baristas and drinkers began experimenting with the variables. They found that letting the water run longer created a different beverage—one that was less intense but more voluminous.

It became popular for those who wanted a longer coffee drink but preferred the intensity of espresso over a filtered Americano. It’s a staple in Italy and across Europe, though it’s sometimes misunderstood elsewhere as just a weak espresso.

How a Lungo Tastes: Flavor Profile Explained

Don’t expect a bigger version of your favorite espresso. The flavor shift is significant.

Body: Thinner, less syrupy than espresso.
Bitterness: More pronounced. The longer extraction pulls out bitter compounds from the coffee grounds.
Acidity: Often less bright acidity than an espresso.
Flavor Notes: You might taste more roasted, earthy, or woody notes. Some chocolate or nutty flavors can become more apparent, while fruity notes might fade.
Crema: Usually has a thinner, paler crema that dissipates quicker.

It’s an aquired taste for some. If you enjoy the darker, more bitter aspects of coffee, you might prefer it.

How to Make a Lungo at Home

You need an espresso machine with a manual or programmable shot button. Here’s a step-by-step guide.

Grind Your Coffee: Use the same fine espresso grind you would for a normal shot. Do not grind coarser.
Dose Your Coffee: Use the same amount of ground coffee as for an espresso (usually 18-20 grams). The dose stays the same; only the water changes.
Tamp Evenly: Tamp with consistent pressure to create a level puck.
Start Extraction: Lock the portafilter into the machine and start the shot.
Control the Water: Let the water run for 45-60 seconds. You aim for a final output of 50-60ml (about 2 ounces). Use a scale or a shot glass with measurements.
Stop and Serve: Stop the shot once you reach your target volume. Serve immediately in a pre-warmed cup.

A common mistake is to under-extract by stopping too early or over-extract by letting it run too long, which makes it very bitter.

Choosing the Right Coffee Beans for Lungo

Bean choice greatly affects your lungo. Since the extraction is long, it can highlight bitterness.

Roast Level: Medium to dark roasts often work well. Their chocolate, nutty, and caramel notes can stand up to the longer pull. Very light roasts might become overly sour or sharp.
Bean Origin: Beans from Brazil or Sumatra, known for their chocolatey and earthy profiles, can be great. A single-origin Ethiopian might lose its delicate floral notes.
Blends: Many espresso blends are designed for versatility and can make a good lungo, providing balance.

Experiment! Try your usual beans first, then branch out. The best bean is the one you enjoy most.

Common Mistakes When Brewing Lungo

Even experienced coffee makers can slip up. Here are pitfalls to avoid.

Changing the Grind: Using a coarser grind to make it flow faster defeats the purpose. It will lead to under-extraction and a sour, weak cup.
Changing the Dose: Using more coffee to “strengthen” it turns it into a different drink. The standard ratio is key.
Ignoring Time: Just watching volume? Time matters too. A 60ml shot in 30 seconds is just a weak espresso, not a true lungo.
Using Stale Beans: Stale beans will taste flat and extra bitter in a lungo. Always use fresh, recently roasted coffee.

Lungo on Popular Coffee Machines

Many modern machines have a ‘Lungo’ button. Here’s what to expect.

Nespresso OriginalLine: Uses specific Lungo capsules. The machine is programmed to deliver a 60-110ml shot with a slower flow. It’s a convenient and consistent option.
Super-Automatic Machines: (Like Jura, Philips). You can usually program a button for volume. Set your preferred lungo volume (e.g., 60ml) and save it.
Semi-Automatic Machines: You have full manual control. Use a scale and timer to perfect your technique.

Remember, pod-based systems are designed for ease, while manual machines give you control over every variable.

How to Order a Lungo at a Café

Not all cafes prominently list lungo. Here’s how to order one.

Ask if they serve lungo. A specialty coffee shop or a place with skilled baristas likely will.
Specify you want a “long pull” or “elongated espresso shot.” They might just call it a “long shot.”
If they seem confused, you can ask for an espresso pulled long to about 60ml. A good barista will understand.

Be prepared for a different taste than your usual espresso. Some cafes might advise against it for certain single-origin coffees, as it can ruin the intended flavor profile.

Nutritional Information: Caffeine Content

A big question is: does a lungo have more caffeine? The answer is yes, usually.

Because water is in contact with the grounds for longer, it extracts more caffeine. A single espresso shot has about 63mg of caffeine on average. A lungo can have between 70mg and 100mg. However, it’s also more diluted, so the caffeine “punch” per sip might feel milder than an espresso.

If you’re sensitive to caffeine, this is something to consider. A lungo is not a low-caffeine option.

Creative Lungo-Based Drinks

A lungo can be a fantastic base for other drinks, not just sipped alone.

Lungo Americano: Add a splash of hot water to a lungo. It’s similar to a regular Americano but with a different base flavor.
Lungo Macchiato: “Stained” with a small dollop of foamed milk. The milk softens the bitterness slightly.
Iced Lungo: Pull a lungo directly over a glass full of ice. It makes a quick, strong iced coffee.
With a Twist: Try adding a drop of vanilla extract or a twist of lemon zest on the side to play with the flavor profile.

Cleaning Your Machine for Better Lungo

A clean machine is crucial. Old coffee oils can make any shot, especially a longer one, taste rancid and overly bitter.

Backflush your espresso machine with cleaner weekly if it has a three-way valve.
Clean the portafilter and basket after every use.
Descale your machine regularly according to the manual. Scale buildup affects water flow and temperature.

Neglecting cleaning will overshadow the subtle differences between espresso and lungo.

FAQ About Lungo Coffee

Is lungo stronger than espresso?

It depends what you mean by “stronger.” It has more caffeine and more total dissolved solids, so in that sense, yes. But it is less concentrated and has a thinner body, so it often tastes “weaker” or more diluted in flavor intensity.

Can I make a lungo with any coffee beans?

Technically yes, but the results vary widely. Darker roasts and blends designed for espresso tend to perform better. Very light or fruity single-origin beans might not taste as intended when pulled as a lungo.

Is a lungo just a big espresso?

No, that’s a common misconception. A big espresso (like a doppio) uses more coffee and more water. A lungo uses the same coffee as a single espresso but much more water, leading to a complete different extraction and taste profile. They are distinct drinks.

Why does my lungo taste so bitter?

Bitterness is characteristic of lungo, but excessive bitterness can come from over-extraction (letting it run too long), using too fine a grind, or using very darkly roasted or stale beans. Try shortening the time slightly or using a different coffee blend.

Can I make a lungo without an espresso machine?

It’s very difficult to replicate authentically. A Moka pot makes a strong coffee, but it’s not the same due to pressure and temperature differences. An AeroPress can get closer with a fine grind and long steep time, but it still won’t be a true lungo. An espresso machine is needed for the high pressure.

How much water is in a lungo?

A standard lungo uses approximately 50-60 milliliters (about 2 fluid ounces) of water passed through the coffee puck. This is roughly double the water of a standard espresso shot.

Final Thoughts on Lungo Coffee

The lungo is a unique and respected member of the espresso family. It’s not for everyone, but it’s worth trying if you want to understand coffee better. It highlights how small changes in brewing can create entirely new drinks.

Next time you’re at your machine, try pulling a lungo. Pay attention to the longer extraction time, the sound of the machine, and the changing color of the crema. Taste it side-by-side with an espresso from the same beans. You’ll gain a real appreciation for the craft of coffee making. Whether you prefer it or not, you’ll have expanded your palate and your knowledge, which is what being a coffee lover is all about.