Introduction:Luckin Coffee’s recently launched "Lungo Series" lattes, which feature a higher-concentration long-extraction espresso base, have been criticized by many consumers for their subpar flavor, with some even describing it as tasting like dishwater. This article analyzes the differences between Lungo and traditional espresso from a professional extraction perspective, explores why consumers are unimpressed, and provides practical flavor assessment and extraction parameter references.
Luckin Coffee has recently introduced the "Lungo Series," which includes three milk coffee products: Oatmilk Lungo Latte, Meteorite Lungo Latte, and Lungo Latte, endorsed by Anthony Douglas, the 2022 WBC World Coffee Champion. The brand emphasizes the use of the "Café Crema Lungo Process," which extends the extraction time to produce more coffee liquid, aiming to enhance richness and target consumers who prefer bold flavors. However, the series sparked heated discussions on social media upon launch, with early taste reviews overwhelmingly negative—many described the taste as burnt dishwater or medicinal herbal soup.
What exactly is the concept of Lungo? How does it differ from traditional espresso? Why are consumers generally unimpressed? This article will delve into the extraction principles and market reactions behind it, helping readers understand the characteristics and potential issues of long-extraction coffee.
In the current coffee market, many consumers are primarily exposed to flavored milk coffees with various syrups, milk types, and add-ins, which often overshadow the pure flavor of coffee. As market offerings increasingly lean toward sweetness and mild tastes, some coffee enthusiasts are beginning to yearn for a return to richer, more authentic coffee flavors. Luckin may have identified this market sentiment and attempted to differentiate itself in the espresso segment by launching the Lungo Series.
According to the brand, the highlight of the Lungo Series lies in its use of the "Café Crema Lungo Process." The principle involves extending the extraction time without changing the amount of coffee grounds to yield more coffee liquid, thereby increasing overall concentration—particularly suited for those who prefer intense flavors. The official copy even includes eye-catching phrases like "stronger than the office smell on a Monday."
However, the term "Lungo" is not unfamiliar to those versed in coffee terminology—it essentially refers to what is commonly known as "Lungo," also translated in Chinese as "长萃" (long extraction) or "超萃" (super extraction). Many consumers may have first encountered this concept on Starbucks’ menu. Simply put, it is a type of espresso with a longer extraction time and a larger volume of liquid.
Generally speaking, the coffee-to-water ratio for a Lungo is about 1:5. For example, using 20 grams of coffee grounds typically yields around 100 grams of coffee liquid, with an extraction time usually ranging between 40 to 70 seconds.Based on publicly available on-site preparation videos from some consumers, the weight of Luckin’s Lungo espresso liquid also roughly falls within this range, though the extraction time is relatively shorter.
Analyzing from extraction principles and concentration changes, under the same coffee dosage, extending the extraction time can increase the total coffee liquid volume, but it also leads to the release of more soluble substances in the coffee—some of which contribute to desirable flavors, while others, especially from the later stages, can introduce off-flavors and excessive bitterness. Therefore,compared to traditional espresso, the overall coffee concentration of a Lungo often does not increase but rather decreases.。
If dark-roasted espresso beans are used, Lungo extraction is more likely to bring out burnt and carbonized flavors, resulting in a thin and unpalatable taste. In the eyes of many coffee enthusiasts, such a "Lungo" is essentially an "over-extracted espresso," which not only fails to showcase the layered complexity of coffee but can easily leave a negative impression.
Since the explosive popularity of Luckin’s Coconut Latte in 2021, the market has seen a growing number of milk and fruit coffee products, with coffee beverages gradually becoming "bubble tea-ified"—with sweetness and smoothness becoming the mainstream. Under this trend, most Chinese consumers are not accustomed to the intense, bitter taste of pure black coffee. Thus, Luckin’s Lungo Series, which positions "bitterness" as its main selling point, is naturally hard for consumers who prefer sweetness and dislike bitter, astringent flavors to accept.
In summary, although the Lungo Series is marketed as offering "higher concentration," it is essentially a long-extraction espresso—i.e., a Lungo—produced by extending the extraction time. However, if extraction parameters are not properly controlled, it can easily lead to over-extraction, releasing excessive undesirable flavor compounds and ultimately affecting the overall taste. For readers interested in exploring long-extraction coffee, understanding the balance between coffee-to-water ratio and extraction time is recommended to truly appreciate the rich layers of coffee, rather than being left with a one-dimensional bitter impression.
The above content is compiled by CoffeeHunters, a coffee news website.
