Lungo
Ingredients
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- 4 ounces filtered water
- 7/12 ounce ground espresso coffee beans
Instructions
- 1.
Turn on the espresso machine to fully heat the grouphead and portafilter; preheat a 6–8 oz cup, about 5 minutes.
- 2.
Pour 4 ounces filtered water into the machine’s reservoir.
- 3.
Grind 0.6 ounces espresso coffee beans slightly coarser than your normal espresso grind.
- 4.
Dose the grounds into the portafilter, distribute evenly, and tamp level with firm, even pressure.
- 5.
Lock the portafilter into the machine and place the preheated cup under the spouts.
- 6.
Start the shot and extract until about 4 ounces of coffee is in the cup, 35–45 seconds; stop when the stream blonds to a pale color and the crema thins.
- 7.
Do not add hot water; all volume should come through the puck. Serve the lungo immediately while hot.
Lungo is a long-pulled espresso that emphasizes clarity and aromatic range over the dense intensity of a standard shot. Using the same coffee dose but more water during extraction, it yields a larger cup with a lighter body, a thinner crema, and notes that can lean more toward wood, spice, and bitter cocoa. The result is less syrupy than espresso yet more concentrated and crema-forward than an Americano, appealing to drinkers who want a longer sip without dilution.
Originating in Italian bar culture, the lungo developed alongside the evolution from lever to pump-driven espresso machines in the mid‑20th century. It is defined by passing more water through the puck rather than adding water afterward, a distinction that sets it apart from the café Americano. Today it remains a staple in Italy and beyond, recognized for its characteristic longer extraction, larger volume, and a flavor profile shaped by late‑stage compounds that emerge as the shot runs.