Lungo
Ingredients
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- 4 ounces filtered water
- 7/12 ounces 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.