Espresso vs Lungo – What is the difference?
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Espresso vs Lungo – What's the Difference?
Many coffee drinkers believe that a lungo is simply a larger espresso.
Many machines even have buttons for espresso and lungo, making it seem like it's just a matter of running more water through the same coffee.
However, technically, it's a bit more nuanced.
When you look at extraction, grind, ratio, and taste, espresso and lungo turn out to be two different ways of extracting coffee.
In this blog, we'll explain step-by-step:
- what an espresso exactly is
- what a lungo is
- why the grind often needs to be different
- why a lungo can become bitter
- how to correctly set both on your espresso machine
What is an espresso?
An espresso is a concentrated extraction of coffee under pressure.
Water at approximately 92-96°C is pressed through a compact puck of ground coffee at about 9 bars of pressure.
Baristas almost always work with three fixed parameters:
Input – Output – Time
For example:
| Parameter | Example |
|---|---|
| Input | 18 grams of ground coffee |
| Output | 54 grams of espresso |
| Time | 25 – 30 seconds |
This is called a 1:3 ratio:
18 grams of coffee → 54 grams of beverage.
This ratio usually ensures:
- balance between sweet, sour, and bitter
- sufficient body
- a concentrated flavor
The grind size is set so that this ratio is achieved within approximately 25 to 30 seconds.
What is a lungo?
The word lungo comes from Italian and literally means:
“long”
A lungo is created when more water flows through the same amount of coffee.
For example:
| Parameter | Example |
|---|---|
| Input | 18 grams |
| Output | ±72 grams |
| Ratio | 1:4 |
| Time | ±30–35 sec |
Thus, more volume is extracted here.
The result:
- a larger cup of coffee
- lighter body
- often more bitterness
Common misconception: coffee "burns"
It is sometimes thought that a lungo becomes bitter because the coffee "burns" during extraction.
That is not technically correct.
No burning occurs during espresso brewing.
What happens is over-extraction.
Extraction proceeds in approximately three phases:
- Acids
- Sugars
- Bitters
When water runs through the puck for too long, more and more bitter compounds are dissolved.
That is why a lungo can sometimes taste drier and more bitter.
Why the grind often needs to be coarser for a lungo
Here comes an important technical detail.
If you brew a lungo with the exact same grind as an espresso, the water will have to run through the puck for longer to achieve more volume.
For example:
18 grams → 90 grams → 60 seconds.
Then you will almost always get:
- over-extraction
- thin body
- bitter flavors
That's why many baristas use a slightly coarser grind for a lungo.
Coarser grind means:
- less resistance in the puck
- water flows more easily
- more volume without an extremely long extraction time
Espresso ratio vs lungo ratio
When working with an espresso using a 1:3 ratio, the difference looks roughly like this:
| Beverage | Input | Ratio | Output |
|---|---|---|---|
| Espresso | 18 g | 1:3 | 54 g |
| Lungo | 18 g | 1:4 | ±72 g |
The extraction time remains relatively similar, usually:
- espresso: 25–30 sec
- lungo: 30–35 sec
The difference lies mainly in:
- the grind
- the amount of water
Why many coffee shops don't serve lungo
In many specialty coffee shops, a lungo is hardly ever served.
The reason:
the risk of over-extraction is quite high.
Therefore, baristas often choose a different drink:
Americano
That is simply:
- a correct espresso
- topped up with hot water
Advantages:
- espresso remains correctly extracted
- flavor remains balanced
- less bitterness
Why a lungo is often less strong than people think
A common misconception:
"A lungo is stronger because it contains more coffee."
In reality, the opposite often happens.
Because more water is added, the coffee becomes:
- more diluted
- less intense per sip
Although slightly more substances are extracted, the flavor concentration is lower.
Step-by-step plan – How to make a good espresso and lungo
Making espresso
- Weigh 18 grams of coffee beans
- Grind the coffee finely
- Dose into the portafilter
- Tamp evenly
- Start extraction
- Stop around 54 grams of output
- Target time: 25–30 seconds
Making lungo
- Use 18 grams of coffee again
- Set the grinder slightly coarser
- Dose and tamp as for espresso
- Start extraction
- Continue until ±72 grams
- Target time: 30–35 seconds
Then check:
- flavor balance
- bitterness
- body
Adjust the grind if necessary.
Conclusion
The difference between an espresso and a lungo is not only in the amount of coffee in the cup, but especially in extraction and grind.
An espresso often works with a ratio around 1:3, for example:
18 grams of coffee → 54 grams of espresso.
A lungo uses more water, for example 1:4, making the cup larger:
18 grams → ±72 grams.
To prevent the coffee from becoming bitter, it is important that the grind is slightly coarser than for espresso. This allows the water to flow through the puck more easily and keeps the extraction better balanced.
Incidentally, those who want a large coffee without extra bitterness often choose an americano in many coffee shops: an espresso with hot water.
But when you adjust your grind and ratio well, a lungo can also be a balanced and pleasant coffee style.
FAQ – Espresso vs Lungo
What is the difference between an espresso and a lungo?
An espresso is a concentrated coffee preparation where hot water is forced through finely ground coffee under pressure.
For example:
- 18 grams of coffee in
- 54 grams of espresso out
- 25–30 seconds extraction
A lungo uses the same amount of coffee, but more water is extracted through the puck.
For example:
- 18 grams of coffee
- ±72 grams of beverage
- approximately 30–35 seconds
As a result, the beverage becomes larger, lighter, and often slightly more bitter than espresso.
Why does a lungo sometimes become bitter?
A lungo can become bitter because more extraction takes place.
During coffee extraction, various substances dissolve:
- acids
- sugars
- bitters
When water runs through the coffee for too long, more bitter compounds are extracted. Therefore, it is important to set the grind slightly coarser for a lungo so that the extraction time does not become extremely long.
Does a lungo need a different grind than espresso?
Yes, usually.
Because more water needs to pass through the puck, a slightly coarser grind is often better.
This ensures that:
- the water flows through the coffee more easily
- the extraction time does not become too long
- the coffee becomes less bitter
For espresso, you usually use a finer grind.
Is a lungo stronger than an espresso?
Many people think a lungo is stronger because it contains more coffee in the cup.
In reality, the taste is often less concentrated, because the beverage contains more water.
An espresso is therefore usually more intense coffee per sip.
What is the difference between a lungo and an americano?
A lungo is created when more water is extracted through the coffee itself.
An americano is made by:
- first brewing an espresso
- then adding hot water
Because the espresso remains correctly extracted, an americano often has less bitterness than a lungo.
