Lungo

Lungo

Italy

The opposite of a ristretto — a "long" espresso that runs extra water through the puck. The result is more volume, more bitterness, and a thinner body than standard espresso, but also more complexity in the cup. Popular in parts of Europe where a short espresso feels too intense.

Brew Time35–50 seconds
Temperature90–96°C (195–205°F)
Ratio1:3 to 1:4 (e.g. 18g in, 54–72g out)
GrindSlightly coarser than espresso

How to make it

  1. 1

    Grind 18g of coffee slightly coarser than your standard espresso setting.

  2. 2

    Distribute and tamp evenly.

  3. 3

    Pull the shot for 35–50 seconds, aiming for about 54–72g of liquid.

  4. 4

    Stop the extraction before it turns watery and blonde — you want body, not dishwater.