What Is Lungo Coffee and How Is It Different from Espresso?

If you've ever ordered an espresso and wondered why it’s so small—or whether you could get more liquid without changing beans or roast—you’re not alone. Many coffee drinkers confuse Lungo with an Americano or simply assume it’s a ‘big espresso.’ But there’s a specific method behind the Lungo, and understanding it reveals a lot about how coffee extraction actually works.

A Lungo is a long-extracted espresso made by using roughly double the usual water—resulting in 50–60ml of coffee, brewed in about 60 seconds. That’s roughly double the usual 25–30ml shot of espresso, which takes 18–30 seconds to pull.

What Exactly Is a Lungo Coffee?

Lungo is the Italian word for ‘long,’ used to describe a style of espresso extraction where more water passes through the coffee grounds over a longer period. Specifically, it uses about twice the water of a regular espresso shot, extracted for nearly twice as long—roughly 60 seconds total. The result is a larger, 50–60ml cup of coffee, sometimes referred to colloquially as a ‘stretched’ espresso.

How Is a Lungo Different from Other Espresso Drinks?

It’s common to mix up a Lungo with similar-sounding drinks like Ristretto, Americano, or Long Black—but they are not the same.

Ristretto vs. Lungo

A Ristretto is the opposite of a Lungo: it uses the same amount of coffee but with half the water and about half the extraction time, resulting in a smaller, more concentrated shot—typically around 15–20ml.

Americano vs. Lungo

An Americano is made by adding hot water to a standard espresso. The order is espresso first, then water. A Lungo, however, is not diluted after the fact—it is extracted longer with more water directly through the coffee puck in the portafilter.

Long Black vs. Lungo

A Long Black is made by pouring hot water into the cup first, then adding the espresso shot on top—again, the reverse order of an Americano. Like the Americano, it starts with a regular espresso, not an extended extraction.

Caffè Crema

If you extend the extraction even further than a Lungo—doubling the time and volume again—you get a rare drink called Caffè Crema, which can reach up to 120–150ml. This style is seldom seen today.

Why Does Extraction Time Change the Flavor?

The flavor of coffee isn’t just about strength—it’s about which chemical compounds dissolve into the water during extraction. Different flavor elements extract at different rates. Short extractions (like Ristretto) emphasize bright, acidic, and dense flavors early in the brew. Longer extractions (like Lungo) pull out more bitter, tannic, and soluble compounds that may result in a deeper, sometimes harsher profile. Simply put, more water over more time changes what ends up in your cup—not just how light or dark it tastes.

How to Make a Lungo Coffee

To make a Lungo the traditional way:

• Use a standard double espresso dose (around 18–20g).
• Extract through an espresso machine using a standard portafilter basket.
• Extend the brew time to approximately 60 seconds.
• Allow around 50–60ml of total beverage volume to be produced.

This is usually achieved by grinding slightly coarser than a standard espresso grind and ensuring a steady flow rate. The exact grind size and yield may vary based on your machine and beans.

Frequently Asked Questions

What is the difference between a Lungo and an Americano?

A Lungo is made by extracting a longer shot of espresso directly with more water through the coffee puck, resulting in 50–60ml of coffee in about 60 seconds. An Americano is made by pouring hot water into a regular espresso shot—usually 30ml espresso + 120–150ml water—so the water is added afterward, not during extraction.

Is a Lungo stronger than an espresso?

Not necessarily. While a Lungo uses the same amount of coffee as a regular espresso, the longer extraction pulls more dissolved solids into the larger volume of water. This often results in a less intense, more diluted taste compared to a standard espresso, despite having more total caffeine.

Can I make a Lungo with any coffee?

Technically yes, but Lungo is best made with espresso-roasted beans and a grind size suited for extended extraction. Using the wrong grind or coffee type can lead to over-extraction and unpleasant bitterness. It’s optimized for traditional espresso equipment.

What does a Lungo taste like?

A Lungo tends to have a more bitter, less vibrant flavor profile compared to a regular espresso. Because more water passes through the grounds over a longer time, it extracts both desirable and undesirable compounds, often resulting in a deeper, sometimes harsher cup.

What is Caffè Crema?

Caffè Crema is an even longer extraction than a Lungo, producing 120–150ml of coffee by extending brew time and water volume even more. It’s relatively rare today and represents an extreme version of the long extraction concept behind Lungo.

Is a Lungo the same as a Long Black?

No. A Long Black is made by adding hot water to an espresso shot (water first, then espresso), while a Lungo is a single extended espresso extraction (more water, longer time, no separate water addition). They are brewed differently and have distinct flavor profiles.

Recommended FrontStreet Coffee for Lungo Extraction

For making a Lungo, try FrontStreet Coffee’s Classic Blend or Single Origin Yirgacheffe. The Classic Blend offers a balanced profile with notes of caramel and mild acidity, which holds up well in longer extractions. The Yirgacheffe shines with floral and citrus tones, and while typically enjoyed as espresso or pour-over, its bright character can still come through in a properly extracted Lungo. Both beans are medium roasted to preserve clarity during extended brew times. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.