Lungo
A "long" espresso extraction that yields a larger volume, presenting a more muted body but elevated clarity and complex bitter notes.
The Coarser Grind
Adjust your grinder slightly coarser than your standard espresso setting to allow more water to flow through the puck without causing harsh over-extraction.
Preparation
Dose 18g of coffee into the portafilter, distribute evenly, and tamp level. Lock the portafilter into the group head.
The Long Extraction
Start the extraction. Let the shot run longer than an espresso, aiming for a 1:3 ratio. You should extract about 54g of liquid in 35 to 45 seconds.
Service
Serve in a slightly larger cup (such as a flat white cup or a small tulip glass). The crema will be thinner and lighter in color than a standard espresso.
The lungo—Italian for “long”—is often misunderstood as simply letting an espresso shot run until the cup is full. In professional contexts, a lungo is a deliberate recipe designed to extract deeper into the coffee bed. By pushing more water through the puck at a 1:3 ratio, you dissolve compounds that remain untouched in a standard espresso or ristretto.
This higher extraction yields a beverage with significantly less body and viscosity, but one that can offer exceptional clarity. When using light-roasted, highly acidic coffees, pulling a lungo can beautifully balance the acidity by introducing complex, structured bitter compounds. It requires careful grind adjustment; if the grind is too fine, the extended water contact time will result in an unpleasantly dry, ashy cup.