What Is Lungo Coffee? How It Differs From Espresso

Ever ordered a ‘long espresso’ and ended up with something weak, watery, or unpleasantly bitter? That drink may have been a Lungo — a traditional Italian-style coffee that stretches a single espresso shot into a larger cup by simply running more water through the coffee puck. But does more water make a better drink? Not always. Here’s what really happens when you pull a Lungo.

Lungo is an espresso extracted with roughly double the usual water volume — around 120ml compared to 30ml — using the same coffee dose and a longer brew time, typically pushing the brew ratio to around 1:4 to 1:5. The result is a bigger, less intense coffee, but not necessarily a better-tasting one.

What Exactly Is a Lungo?

In the world of Italian espresso-based drinks, Lungo (Italian for ‘long’) sits alongside Espresso and Ristretto as a drink produced solely via an espresso machine. Unlike those drinks, however, Lungo is defined by extended extraction — more water, more time, and a larger final volume.

To break it down: if a standard Espresso is around 30ml brewed from 7–9g of coffee (a 1:2 to 1:2.5 brew ratio), a Lungo uses the same dose but increases water to around 120ml, resulting in a brew ratio of approximately 1:4 to 1:5. This extended extraction pulls more soluble material from the coffee grounds but also draws out more undesirable compounds, often leading to a flatter, sometimes bitter cup.

Lungo vs Espresso vs Ristretto: What’s the Difference?

These three drinks share the same foundation: the same coffee dose, grind size, tamp pressure, and machine setup. The difference lies in how much water you pass through the coffee, and for how long.

• Espresso: ~7–9g coffee, ~30ml liquid, 25–30 seconds extraction, 1:2 to 1:2.5 brew ratio. Intense, concentrated flavor.
• Ristretto: Same dose, but reduced water (~15–20ml), shorter extraction (~15–20 seconds), higher concentration. More intense and sweet, often used in milk drinks like Flat White.
• Lungo: Same dose, increased water (~120ml), longer extraction (up to 60+ seconds), lower concentration. Weaker in body, often more bitter.

Ristretto is ‘under-extracted’ relative to espresso standards, concentrating flavor but limiting volume. Lungo is the opposite: over-extracted in the modern sense, pulling more water through the puck to dilute strength but also extracting undesirable flavors.

What Does a Lungo Actually Taste Like?

FrontStreet Coffee tested a Lungo brewed with 20g of coffee, yielding 100g in just 35 seconds — but the full 120ml took 62 seconds. By the end, the flow was thin and watery. The result? A coffee with medium concentration, less aggressive than espresso, but unbalanced. The finish lingered with harsh, lingering bitterness that stuck in the throat.

This isn’t surprising. Lungo is essentially an over-extracted espresso. While it avoids the extreme intensity of a straight shot, it often sacrifices clarity, sweetness, and balance in favor of volume. The extended brew time pulls out more astringent and bitter compounds, especially if the grind size isn’t adjusted accordingly.

Why Did Italians Drink Lungo in the First Place?

To understand the Lungo, you have to go back to mid-20th century Italy. In the 1950s, espresso was still a relatively new, affordable everyday drink — but it came in tiny portions. A standard Espresso was just 30ml, often consumed in just a few sips. For those wanting more volume without buying a second shot, the Lungo was a logical, economical choice: same price, more drink.

Back then, adding water to coffee was frowned upon — seen as ‘cheating,’ unlike today where Americanos are widely accepted. Italians took pride in their coffee culture and weren’t about to dilute their drink with water on purpose. Instead, they simply let the machine pull more water through the same coffee puck, creating a larger, albeit less refined, beverage.

Early espresso machines lacked the refined pressure and temperature control of modern equipment. The resulting Lungo was intense, bitter, and lacking the crema and complexity we expect today — but it was still coffee, and for many, that was enough.

Should You Still Drink Lungo Today?

With today’s focus on precision brewing, balanced flavor, and high-quality espresso, the Lungo can seem outdated. Most specialty coffee drinkers prefer either a well-pulled Espresso or an Americano (espresso + hot water added separately) for a larger drink. The Lungo’s tendency toward over-extraction and bitterness makes it a tough sell outside of nostalgic or traditional contexts.

That said, experimenting with a Lungo can still offer insights. It shows what happens when you adjust brew ratios and extraction times dramatically — and proves that espresso machines can produce more than just traditional shots. With the right grind adjustments and expectations, you might find a Lungo that works for your palate, even if it’s not a world-class cup.

Frequently Asked Questions

What is the difference between Espresso and Lungo?

Espresso is a short, concentrated coffee typically brewed with 7–9g of coffee to produce around 30ml of liquid, using a 1:2 to 1:2.5 brew ratio. A Lungo uses the same amount of coffee but extends the brew time and increases water to around 120ml, achieving a brew ratio of about 1:4 to 1:5. This makes Lungo less intense but more diluted, often with a more bitter taste due to over-extraction.

How much water is in a Lungo?

A Lungo usually contains around 120ml of water extracted from the same coffee dose used for a standard espresso (7–9g). This is roughly four to five times the liquid of a regular espresso shot, depending on the exact brew ratio used.

What is the brew ratio of a Lungo?

The brew ratio of a Lungo is approximately 1:4 to 1:5 — meaning 1 gram of coffee to 4 to 5 grams (or milliliters) of water. For example, using 20g of coffee to produce 100g (100ml) of liquid would be a 1:5 ratio. This contrasts with espresso’s typical 1:2 ratio.

Why is Lungo more bitter than Espresso?

Lungo is more bitter because it extracts more total dissolved solids from the coffee grounds due to the longer brew time and increased water volume. This extended extraction pulls out not just desirable flavors but also undesirable, astringent, and bitter compounds, especially if grind size isn’t adjusted.

Can you make a Lungo with any coffee?

Technically, yes — a Lungo is just an espresso pulled with more water. However, to get a balanced Lungo, you may need to adjust your grind size coarser than what you’d use for a standard espresso to slow down flow rate and manage extraction time. Without adjustment, the result is often thin and overly bitter.

Is Lungo the same as an Americano?

No. A Lungo is made by extracting more water through the same coffee puck in the espresso machine, resulting in a longer, more bitter espresso-based drink. An Americano is made by adding hot water to a standard espresso shot after extraction, which often results in better flavor clarity and balance.

Recommended FrontStreet Blends for Lungo Experiments

For those curious about brewing a Lungo, FrontStreet Coffee’s Classic Blend offers a strong starting point with its rich crema and balanced body, making it more forgiving in extended extractions. The Black Cocoa Blend brings boldness and chocolatey depth, which can hold up better against the over-extraction tendencies of a Lungo. Both blends are designed for espresso and perform well under varied brew conditions. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.