Introduction:Lungo is often mistakenly thought of as simply a weaker Americano, but in fact, it belongs to the espresso family and is a unique method that produces more coffee liquid by extending the extraction time. This article delves into the historical background of Lungo, its fundamental differences from Long Black and Americano, shares key methods for adjusting extraction parameters, and helps you brew a modern Lungo with balanced flavor and no bitterness. It also explores the differences between traditional and modern extraction philosophies.

The term Lungo (pronounced "loon-go") often appears in coffee enthusiasts' discussions alongside Long Black, which has led many to confuse the two. In reality, Lungo is a type within the espresso system, just like Ristretto, and is made directly using an espresso machine without adding any extra ingredients. What makes it special is that it produces more coffee liquid than a traditional shot of espresso by extending the extraction time, though as a trade-off, the overall concentration of the coffee is lower. This article will take you through the origins of Lungo, how it differs from related coffee types, and offer practical tips for adjusting parameters so you can brew a modern-tasting, non-bitter Lungo at home.

Many people still hold misconceptions about what exactly Lungo is. For example, some assume the only difference between Lungo and Americano is the order in which the espresso and water are added, while others even think Long Black is simply an Americano made with Lungo as the base. These ideas are not quite accurate. The coffee that actually differs significantly in preparation from an Americano is Long Black — its defining feature is the reverse order of adding espresso and water compared to an Americano: with Long Black, you pour the espresso first and then add water, whereas with an Americano, you add water first and then pour the espresso. Additionally, their concentrations differ noticeably, as Americanos typically use more water, resulting in a lighter overall flavor, while Long Black uses less water and thus has a higher concentration. We’ve explored these details in depth before, and if you’re interested, you can look up more information. Now, let’s focus on Lungo itself and see what makes it unique.

Although the way Lungo is made differs from traditional espresso, like Ristretto, it is part of the espresso family — both are made directly using an espresso machine without adding any extra water or milk. For example, using 20 grams of coffee grounds as a baseline, a traditional espresso usually yields about 40 milliliters of coffee liquid, extracting flavors from the coffee beans moderately. Ristretto, on the other hand, uses the same amount of coffee but yields less liquid (about 30 milliliters), making it more concentrated and intense in flavor. In contrast, Lungo extracts more coffee liquid (around 100 milliliters) by extending the extraction time. Although the overall concentration is lower, this process also releases more flavor compounds. This approach might be hard to understand today, since using an espresso machine to extract five times the volume of the coffee dose can easily lead to concerns about over-extraction and strong bitterness.

Indeed, if all substances in the coffee beans were extracted, the resulting bitter compounds would often be unpleasant. However, back when espresso machines were first introduced, this approach was quite reasonable. Early espresso machines did not have the high-pressure extraction capabilities we have today, with pressures typically ranging only between 1.5 bar and 3 bar. Such pressure levels made it difficult to fully extract the rich flavors from the coffee in a short time. To improve the overall extraction yield, the solution at the time was to extend the extraction time and use a larger volume of hot water to gradually draw out the flavors. As a result, although the coffee had a lower concentration and noticeable bitterness, the diluted volume made the overall taste acceptable to people at the time.

Over time, as espresso machine technology advanced, with significant improvements in pressure and efficiency, people no longer needed to rely on long extraction times to achieve properly extracted espresso. However, this method of extended extraction didn’t disappear completely. To distinguish it from the common espresso we know today, it was given a new name — Lungo. In Italian, Lungo means "long" or "extended," and as the name suggests, it is an elongated version of espresso. But because its use cases are somewhat limited, Lungo never gained widespread popularity and gradually faded from public memory, which has also led to much confusion online between Long Black and Lungo. If you make Lungo using traditional extraction parameters, the result is often overly bitter. But with the evolution of espresso and changes in people’s tastes, we can also optimize Lungo by adjusting extraction parameters to create a modern version that isn’t bitter and better suits contemporary palates.

So, how do you brew this "modern version" of Lungo? The method isn’t complicated — the key lies in controlling extraction efficiency. If long, high-pressure extractions tend to lead to over-extraction, we can reduce extraction efficiency to ensure that even with a longer brew time, the coffee doesn’t become over-extracted. This kind of adjustment not only preserves the unique flavor layers of Lungo but also effectively reduces unnecessary bitterness, resulting in a more balanced overall taste. In addition, selecting the right coffee beans and roast level is also crucial — for example, dark roasted beans can deliver a richer, fuller mouthfeel that helps balance the lighter character of Lungo. These details can help you brew a Lungo at home that comes close to the quality of a professional café.

Finally, it’s worth noting that although Lungo is not commonly seen today, it remains an important part of understanding the evolution of the espresso system. By learning about the logic behind Lungo extraction, we can not only gain a deeper grasp of coffee extraction principles but also have more flexible approaches when experimenting with different brewing methods. Whether you’re aiming for a traditional flavor or exploring modern taste profiles, Lungo offers an interesting entry point. Why not give it a try — adjust your coffee-to-water ratio, extraction time, and pressure parameters to find your own perfect Lungo flavor.

The above content is compiled by CoffeeHunters, a coffee news website.