Lungo

The extra water goes through the coffee

CoffeeHQ explanation

By the time a normal espresso has finished, most of what tastes good has already been extracted. Water that continues to pass through the puck after that dissolves mainly the slower, more bitter and astringent compounds, and dilutes what is already in the cup.

So a lungo is weaker in concentration than an espresso and at the same time more extracted. That combination, thin and bitter together, is what distinguishes it. In an americano the espresso is a normal shot and the water added afterwards only dilutes, so the balance of flavours stays as it was.

What counts as long

Typical range

Definitions vary. On capsule machines, lungo is simply the name of the larger of two preset volumes and of capsules blended for it.

How to make one that is not harsh

CoffeeHQ explanation

The usual advice is to grind a little coarser than for espresso. A coarser grind lets the larger volume of water through in a reasonable time and reduces how much each gram of water extracts, which keeps the bitterness in check.

The coffee matters more than usual. Lighter roasts, which are denser and less porous, often suit long shots and can taste sweet and clear at ratios that would make a dark roast ashy. Many speciality cafés pull light roasts long on purpose for that reason, without calling the result a lungo.

Common complaints

CoffeeHQ explanation

Bitter, dry and ashy

Usually because: More taken from the coffee than tastes good, usually from running an espresso grind long, and more so with a dark roast.

Change first: Grind coarser.

Bitter coffee

Watery with little flavour

Usually because: The grind is so coarse that the water rushed through.

Change first: Grind slightly finer, or shorten the shot.

Espresso running too fast

You wanted a long, mild black coffee

Usually because: A lungo is the wrong drink for that; it is long but not mild.

Change first: Make an americano or a long black instead.

Three long black coffees that are not the same

Tendency, not a guarantee

• Americano — A normal espresso diluted with hot water. Milder and rounder than a lungo of the same size.
• Long black — Espresso poured onto hot water. Like an americano, the water never passes through the coffee.
• Ristretto — The opposite adjustment: the shot is cut short for a denser, sweeter cup.

What to do next

• Espresso ratio calculator — Shows where a given dose and yield sit on the scale from ristretto to lungo.
• Espresso machine guide — Dose, yield and time, and how each changes the shot.
• Pod and capsule machines — Where most people meet the word lungo, and what the button actually does.
• Become a barista — A structured programme from dose and grind through milk, drinks and maintenance.