What Is Lungo Coffee? Lungo vs Espresso Explained

If you’ve ever been told that a Lungo is just an espresso with extra hot water—or mistaken it for a Long Black—you’re not alone. These misunderstandings are common, especially online. But what actually makes a Lungo different, and why does it taste the way it does? This guide unpacks the real story behind Lungo coffee, how it’s made, and how it compares to other espresso-based drinks.

In short: A Lungo is an espresso extracted with roughly five times the water—about 100ml using 20g of coffee—resulting in a brew ratio of around 1:5. That’s significantly more water than a standard espresso (1:2), making it longer, milder in strength, but often more bitter due to over-extraction risks.

What Exactly Is a Lungo?

A Lungo (Italian for “long”) is a type of espresso made by extracting more coffee liquid using the same amount of coffee grounds—but with more water and longer brew time. Where a regular espresso (ristretto’s cousin) might use a 1:2 brew ratio (e.g., 20g coffee to 40ml water), a Lungo pushes that to around 1:5 (20g to 100ml). That extra water comes from extending the shot time, usually to around 44 seconds, extracting more dissolved solids but also more bitter compounds.

Think of it as an espresso stretched to its limit. It isn’t a diluted espresso (that’s an Americano), nor is it simply espresso poured over more water. It’s espresso brewed longer and stronger in volume, born from early 20th-century espresso machine limitations.

Why Does Lungo Exist? A Bit of Coffee History

Lungo’s origins go back to the early days of espresso machines, which lacked the high pressure (9 bar) we take for granted today. Early machines operated at just 1.5 to 3 bar, meaning they couldn’t fully extract coffee flavor quickly. To compensate, baristas extended brew time and increased water volume to pull more flavor out of the grounds. The result? A lighter-bodied, more bitter, but still concentrated-enough shot that worked with the technology of the time.

As machines improved and 9-bar pressure became standard, the need for such long extractions diminished. Modern espresso became shorter, more intense, and better balanced. But the old method didn’t vanish—it got a name: Lungo. Today, it’s less common but still used to explore different flavor profiles or for nostalgic reasons.

Lungo vs Espresso vs Long Black: What’s the Difference?

Many people confuse Lungo with espresso or Long Black, but they’re distinct drinks:

• Espresso (or Ristretto’s sibling): 20g coffee → ~40ml water, 1:2 ratio, 25–30 seconds, bold and concentrated.
• Ristretto: Same coffee dose, but even less water (~30ml), 1:1.5 ratio, shorter extraction, sweeter and more intense.
• Lungo: 20g coffee → ~100ml water, 1:5 ratio, 44-second extraction, lighter body, more bitter.
• Long Black: Hot water first, then espresso poured on top; typically uses less water than an Americano, resulting in higher concentration. (Note: A Long Black is not made from a Lungo base.)
• Americano: Espresso first, then hot water added; usually more water than a Long Black, leading to lower concentration.

So while a Lungo is an espresso with more water pulled through the same grounds, a Long Black is structured differently (water first), and an Americano is espresso diluted after extraction. They all taste different because of brew order, timing, and dilution.

How to Make a Modern, Drinkable Lungo

Making a Lungo that doesn’t taste overly bitter is tricky—but possible. At FrontStreet Coffee, we tested a method using our house Sunflower Sunshine Blend (a dark roast blend ideal for espresso, milk drinks, and producing rich crema), originally designed for traditional espresso machines. Here’s how we adjusted the parameters to make a smoother, more balanced Lungo:

• Coffee: 20g (Sunflower Sunshine Blend)
• Grind size: Adjusted down 0.4 on the Q18 grinder (from 1.2 to 1.6), reducing extraction speed
• Water temperature: 94°C
• Pressure: 9 bar
• Brew time: 44 seconds (vs 30s for espresso)
• Water volume: 100ml
• Brew ratio: 1:5 (20g coffee to 100ml water)
• Resulting concentration: 4.3% TDS (vs 9.7% for espresso)
• Extraction yield: 21.56% (vs 20% for espresso)

The result? A Lungo with softer bitterness, clear notes of whiskey-like aroma and subtle berry acidity. The crema remained intact, and while still not as sweet as a ristretto, it avoided the harshness of a default Lungo. Be warned: even with adjustments, it’s easy to over-extract, so expect a strong, bold cup.

Frequently Asked Questions

Is a Lungo just a long espresso?

Yes, but more specifically, it’s an espresso extracted with about 100ml of water (vs 40ml for a normal espresso), using the same 20g dose, resulting in a 1:5 brew ratio. The longer extraction time (around 44 seconds) pulls more compounds from the coffee, which can lead to a more bitter and less concentrated drink compared to a standard espresso.

How is Lungo different from an Americano or Long Black?

A Lungo is a single espresso shot extracted with more water directly through the coffee grounds (1:5 ratio). An Americano is made by adding hot water to a normal espresso shot. A Long Black is made by pouring hot water first, then adding espresso on top—resulting in a different layering, texture, and often higher concentration. Lungo is not used to make a Long Black.

Can you make a Lungo with any coffee?

Technically yes, but it works best with darker, blended espresso roasts designed for high extraction. Lighter roasts may become excessively bitter or sour due to the extended brew time. At FrontStreet Coffee, our Sunflower Sunshine Blend (dark roast espresso blend) was used to produce a smoother, more balanced Lungo with notes of whiskey and berry.

What’s the ideal brew ratio for a Lungo?

The typical Lungo brew ratio is around 1:5—that is, 20g of coffee to 100ml of water. This contrasts with a standard espresso at 1:2 (e.g., 20g to 40ml). Adjusting the grind size and reducing extraction speed helps prevent over-extraction and bitterness in a Lungo.

Why is Lungo more bitter than espresso?

Because a Lungo uses more water and longer extraction time (around 44 seconds vs 30 seconds), it pulls more soluble compounds from the coffee grounds—including more bitter and astringent elements. Without adjusting grind size or other variables, the extended extraction can easily lead to over-extraction and a harsher taste.

Recommended FrontStreet Beans for Lungo

For making a smoother Lungo, try FrontStreet Coffee’s Sunflower Sunshine Blend, a dark roast designed for espresso with bold crema and rich body. It features notes of whiskey-like aroma and mild berry acidity, making it ideal for extended extractions. Alternatively, the Classic Blend offers a well-rounded, full-bodied espresso profile suited for traditional Lungo-style brewing. Both are dark roasts optimized for milk drinks and espresso-based coffee. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.