How to Make Espresso Lungo at Home

Espresso Lungo (lungo means long in Italian) is a delightful coffee variation that bridges the gap between intense espresso and milder coffee drinks.

Typically, Espresso Lungo is made by extending the extraction time and using more water than a traditional espresso. It offers a unique flavor that’s less concentrated than espresso but still rich in aroma.

Espresso Lungo is perfect for those who like the aroma of espresso but find it difficult to tolerate its bold flavor. However, consistently getting it right can be difficult.

So, if you want to consistently and properly make Espresso Lungo, this guide is for you.

Essential Equipment

Espresso machine (with lungo function if available)
Coffee grinder (preferably burr grinder)
Tamper
Scale for measuring coffee
Timer (optional but helpful)
Preheated cup (recommended for best results)

Ingredients

7-10 grams of coffee (slightly coarser than espresso grind)
Medium to dark roast coffee beans
Filtered water

Note that the quality of your Lungo will depend on your choice of coffee beans. Consider using medium to dark roast beans, which work wonderfully as they provide a balanced flavor that stands up well to the longer extraction time.

How to Make Espresso Lungo: Step-by-step Guide

Since Lungo sits between espresso and Americano in terms of strength and volume, it’s prepared similarly to espresso but with a longer extraction time. We’re talking of around 30-40 seconds compared to the 20-25 seconds for a standard espresso.

This extended extraction yields a larger coffee volume (60-90ml) and creates a milder taste that still maintains the rich coffee character espresso lovers appreciate.

Step 1: Preparing Your Coffee

Begin by measuring 7-10 grams of coffee beans. Use a scale to ensure consistency while brewing. No matter how experienced you are, eyeballing it isn’t a great idea.

Next, you should set your grinder to a slightly coarser setting than you would use for regular espresso. The coarser grind allows for smoother water flow during the longer extraction, which prevents excessive bitterness.

Then, place the ground coffee into the portafilter basket and distribute it evenly. Emphasis on “distribute evenly.” If you ignore that, the extraction won’t be uniform, and you may end up with an overly weak or overly bitter taste.

Step 2: Setting Up Your Machine

Now, it’s time to turn your attention to your espresso machine. Turn it on and allow it to preheat. Don’t skip the preheating because it ensures optimal temperature for extraction. If you want a consistent taste, then don’t skip these small details.

Use fresh, filtered water to fill the machine’s water reservoir, then flush some hot water through the group head to ensure it’s clean and at the right temperature. Notice that we haven’t touched the ground coffee yet.

Step 3: Preparing the Portafilter

Now, add your ground coffee to the portafilter, ensuring, once again, that it’s evenly distributed across the basket.

Apply approximately 20 kg of pressure with your tamper, compressing the coffee grounds firmly. Here’s a pro tip: tamp straight down, then give a quarter turn to polish the surface. Thank me later.

Oh, and don’t forget to secure the portafilter into the group head of your espresso machine.

Step 4: Extracting Your Lungo

It’s extraction time. Place a preheated cup that can hold at least 60-90 ml under the coffee spout. Having your cup preheated prevents your hot espresso from losing heat and preserves the flavor.

If your machine has a dedicated lungo button, press it (duh). Otherwise, manually start the extraction and prepare to time it. Then, allow the water to flow through for 30-40 seconds. The ideal extraction time is about 35 seconds, nearly twice as long as for regular espresso.

You should see a steady stream of coffee with golden-brown crema forming on top. The final volume should be approximately 60-90ml.

Step 5: Finishing Touches

Your machine may automatically stop, or you’ll need to manually stop it when you’ve reached the desired volume. You’re basically done, so just remove the portafilter and discard the used coffee grounds.

Always clean any used equipment to maintain the quality of your next brew (and maintain your machine).

Additional Tips to Create the Perfect Lungo

Here’s what you need to know in order to make the perfect Espresso Lungo:

Grind consistency matters: Too fine a grind will cause over-extraction and bitterness; too coarse will result in weak, watery coffee.
Never (ever) reuse grounds: Do not restart your machine or run additional water through used coffee grounds, as this will result in poor flavor.
Watch your extraction time: Extending beyond 35-40 seconds can lead to a lower quality lungo with thin crema and diminished taste.
Water quality is crucial: Always use fresh, filtered water for the best flavor profile.
Bean freshness impacts flavor: Use beans that have been roasted within the past 2-4 weeks for optimal results.

A Final Word

It’s not unreasonable to say that making Espresso Lungo is an art. You’re not just buying a ready-made coffee to drink on the go, you’re taking your time from start to finish, smelling the coffee aroma all the way.

Don’t worry if you get it wrong. In fact, you should be surprised if you get it right on the first try. Just keep trying until you take that one sip that warms your soul.