With a lungo, on the other hand, fibers get more extracted. So what you get is a well-rounded cup of coffee with slight bitter notes. When making a traditional espresso, you basically stop pulling the shot around the time fibers start dissolving in water. Last to extract are fibers, which give coffee that bitterness. The first compounds to get extracted are fats and oils, followed by sugars. This is because different compounds found in coffee grounds take a different amount of time to extract completely. The length of the pull plays a big role in flavor change. It’s quite impressive how little changes in brewing can affect both the taste and appearance of the drink.īecause it contains more water, lungo is somewhat weaker compared to an espresso.īut that doesn’t mean it’s just a diluted version of the original drink. If your machine allows you to adjust the amount of water and pulling time, then making a lungo won’t be an issue. In that case, you just need to select the coffee drink you want and the machine will do the rest.īut if your espresso maker requires a bit more input from you, you’ll need to change a few settings. If you own an automatic espresso maker, there’s a good chance you already have a preset lungo option. At the same time, pulling a long shot should also last around double the time it takes for a normal espresso. You’ll also use the same type and amount of ground coffee to make either of these drinks.īut the actual brewing process is slightly different depending on which type of coffee you’re making.Īs we already established, lungo espresso uses approximately double the amount of water needed for espresso. Whether you’re making a standard espresso or a lungo coffee, you’ll need the same tool – an espresso maker. In this section, we’ll talk about each of their key differences individually. While these two drinks use the same coffee grounds, that’s about it when it comes to their similarities. This foamy layer is where most of the aromatic qualities are. Last but not the least, a layer of “crema” sits on top of the drink. Next, we have the middle layer, called the “body.” It has a caramel hue and is responsible for the strength espresso is known for. First, we have the bottom layer named the “heart.” It’s dark brown in color, and that’s where all the bitter qualities of the espresso shot lie.
That’s not surprising, as the drink itself is like a piece of art.Ī normal espresso shot consists of three characteristic layers. But the final product has remained pretty much the same. The machines for making this type of coffee have changed quite a lot throughout the years. We do this by pulling the shot on an espresso machine, for about 25 to 30 seconds.Įspresso has been around for more than 100 years. To make an espresso, hot water is pushed under pressure through a filter with packed coffee grounds. What is an Espresso?Įspresso is a concentrated, one-ounce shot of coffee. Well, the science behind is actually logical, and I’ll get more into it in the main section. While a lungo is a bit less intense than espresso, it’s also slightly more bitter. You can experiment with different pulling times until you find what tastes the best.Įven though there’s more water in a lungo than in an espresso, that doesn’t mean you’ll get a bland cup of coffee. I say roughly because after about 40 seconds flavors start changing.
To make an espresso lungo, that amount of time should roughly be doubled. The process is basically the same as making regular espresso, but longer.įor a regular cup of espresso, pulling the shot lasts anywhere between 25 and 30 seconds. To make a lungo, you need an espresso machine. So while a standard cup of espresso is an ounce, lungo is roughly between 1 ½ and 2 ounces. What I mean by this is that it’s made with the same amount of coffee as regular espresso, but with twice the amount of water. In Italian, lungo means long, and that’s exactly what this drink is – a long version of espresso coffee. Do I use espresso or lungo for a latte?.
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