A lungo (Italian: “long”) is an espresso shot pulled with roughly twice the water of a standard espresso — about 60–80ml instead of 30ml — over the same extraction time.
The result is a larger, slightly less intense shot with a different flavor profile: more bitter, less sweet, with more extraction of higher-molecular-weight compounds from the grounds.
Lungo at a Glance
| Ristretto | Espresso | Lungo | |
|---|---|---|---|
| Dose | 18g | 18g | 18g |
| Yield | 18–22ml | 36–40ml | 60–80ml |
| Ratio | 1:1 | 1:2 | 1:3.5–4 |
| Time | 15–20 sec | 25–35 sec | 35–45 sec |
| Flavor | Concentrated, sweet | Balanced | Bitter, thin, long |
Lungo vs Americano: What’s the Difference?
These two drinks look similar but are made differently:
Lungo: Hot water passes through the coffee grounds under pressure. The water extracts flavor as it flows through.
Americano: A normal espresso shot is pulled first, then hot water is added to the cup afterward.
The practical difference: a lungo tends to taste more bitter (longer extraction under pressure extracts more bitter compounds), while an americano preserves the espresso’s natural flavor and simply dilutes it. Most people prefer an americano if they want a milder espresso-based drink.
How to Make a Lungo
Equipment: Espresso machine, grinder
Yield: 60–80ml (about 2–2.5 oz)
What You Need
- 18g espresso coffee (medium-dark roast)
- Filtered water
Steps
Grind your coffee slightly coarser than your normal espresso setting. Because more water will pass through the grounds, you want to avoid over-extraction — a slightly coarser grind helps.
Dose and tamp as normal: 18g into the portafilter, level, tamp with firm even pressure.
Set your machine to stop extraction at 60–80ml (adjust your volumetric setting or stop the machine manually when you reach the target yield).
Pull the shot. A lungo shot should take approximately 35–45 seconds to reach 60–80ml. If it’s pulling too fast, grind slightly finer. If too slow, grind coarser.
Serve immediately. Lungo is best drunk right away in a small cup (similar to an espresso cup, not a mug).
Lungo Ratio Cheat Sheet
| Coffee Dose | Target Yield | Notes |
|---|---|---|
| 14g | 50–55ml | Single lungo |
| 18g | 60–75ml | Standard double lungo |
| 20g | 70–85ml | Larger double |
How a Lungo Tastes
Expect: more bitter, slightly thinner, with less sweetness compared to a standard espresso.
This is because the longer extraction pulls out more high-molecular-weight compounds, which are predominantly bitter. The longer shot also dilutes the sugars and acids that create espresso’s sweetness and brightness.
Some coffee people love the lungo for its distinctive bitterness and the fact that it’s a “pure” long shot rather than diluted espresso (like an americano). Others find it too bitter compared to a normal shot.
Best roast for lungo: Medium or medium-dark. Very dark roasts become unpleasantly bitter when pulled long. Lighter roasts can be pleasant as lungos if dialed in carefully.
Nespresso Lungo
If you’re using a Nespresso machine, lungo is a built-in brewing option — typically 110–120ml. Nespresso lungo capsules are specifically calibrated for this volume and are designed to taste balanced at the longer extraction, not just over-extracted.
Nespresso lungos are different from traditional machine lungos — they’re designed around the machine’s extraction system. If you try to pull an “americano-style” lungo on a Nespresso, use the lungo button rather than running extra water through an espresso capsule.
Ristretto: The Opposite of Lungo
While a lungo uses more water, a ristretto (“restricted”) uses less — about 15–20ml from the same 18g dose.
Ristretto is sweeter and more concentrated than a standard espresso because it extracts only the first, sweetest flavor compounds before the bitter ones start coming through.
| Ristretto | Espresso | Lungo | |
|---|---|---|---|
| Water through grounds | Less | Standard | More |
| Flavor | Sweet, thick | Balanced | Bitter, thin |
| Best for | Black drinking, small lattes | Everything | Bitter preference |
To make a ristretto, grind slightly finer than espresso and stop extraction at 15–18ml. The shot should take about 15–20 seconds.
When to Drink a Lungo
- When you want more volume without adding water separately
- When you prefer a longer, more bitter espresso drink
- When a recipe calls for lungo (some cocktails use it)
- When the coffee’s flavor profile benefits from longer extraction (some single-origins)
For a milder espresso drink with more volume, most home baristas are happier with an americano — it’s more forgiving and preserves the espresso’s flavor better.
Related Recipes and Guides
- Americano Recipe — Similar look, different method — usually better for most people
- Espresso Ratio Guide — Dose, yield, and extraction explained
- Espresso Troubleshooting Guide — Fix over- and under-extraction
- Getting Started with Home Espresso — Full beginner’s guide to pulling shots