☕ Lungo Cafe: The Extended Coffee Drink That Revolutionized My Morning Routines
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Lungo café is literally the “long shot” of espresso. Find out what a lungo is, how it differs from an Americano or espresso, and how to make it at home. Bonus: Why Kafgar and other roasters produce beans that look great in lungo cups.
Introduction: Boy, was I mistaken to think it was just a watery espresso.
Thus, I used to refrain from placing a lungo order.
I would ask myself, “Why would I want a diluted shot?” when I saw it on menus next to espresso.”
As it happens, lungo café is more than just a weaker espresso. It’s an entirely different flavor experience, and I now always have it in my morning rotation, especially when I’m experimenting with the roaster’s medium or light roast profiles.
After selecting the right beans and learning how to brew a proper lungo, I began to appreciate the complexity and depth it offers.
Chapter 1: Lungo Café: What Is It?
In Italian, “lungo” means “long.”
A lungo café is a coffee made with twice as much water—typically about 60ml—as an espresso shot, as opposed to the usual 30ml.
The worst part is that it’s not an Americano.
Have a drink
Method of Brewing
Water Consumption
Espresso
30ml of water and 7–9g of coffee
25–30 seconds
Lungo
60–90ml of water, 7–9g of coffee
40–60 seconds
The Americano
Espresso plus hot water
separately brewed
Instead of being diluted after brewing, a lungo is brewed for a longer period of time.
That’s a big difference.
Why Try a Lungo in Chapter Two?
This is what captivated me:
• Increase the volume a little bit without sacrificing the espresso punch.
• Distinct flavors from extended extraction—consider nutty edges, bittersweet chocolate, and earthiness.
• Ideal for light roast beans, where shorter shots lose subtleties.
• Mild enough to take slowly, akin to a morning ritual
Lungo may be too bitter for some people, but this is usually the result of bad preparation or an incorrect roast.
Chapter 3: Making the Ideal Lungo at Home
I use both super-autos and manual espresso makers. This is the standard approach:
Manual Configuration (similar to a Breville or Gaggia)
1. Grind a bit coarser than espresso.
2. 8–9g for a single dose and 16–18g for a double dose
3. Aim for a brew ratio of 1:3 (18g in = 54–60g out).
4. Brew duration: 35–50 seconds
5. Taste and adjust! Lungo is sensitive to pressure and temperature.
Extremely Automated Equipment
• Press the “Lungo” button, which is typically preprogrammed.
• If your output volume is too weak or watery, test it and reprogram it.
Chapter 4: The Greatest Beans for Lungo Coffee
You’re looking for something that has:
• A body in balance
• Acidity range: low to medium
• The ideal roast is typically medium.
I’ve had incredible lungos with:
• Clean Colombian
• Costa Rican honey
• When I want a fruit punch vibe, I’m a natural Ethiopian.
By the way, were those beans roasted on a Kafgar Roaster?
They excel in lungos because I can precisely control the airflow and development with Kafgar machines, which helps me find that sweet spot where bitterness doesn’t overpower.
Chapter 5: Comparing Lungo and Other Coffee Styles
Type of Coffee
Profile of Flavor
Power
Remarks
Espresso
Sweet, strong, and intense
Powerful
Brief and focused
Lungo
A slightly more subtle, bitter scent
Moderate
pulled a long
The Americano
Watered espresso that is light and gentle
Gentle
After extraction, hot water is added.
Coffee Filter
Aromatic, nuanced, and clean
Gentle
Differently brewed (drip)
Lungo offers you a compromise: espresso flavor without the overpowering intensity.
Chapter 6: My Preference for a Lungo
• In the mornings, I prefer volume over drip.
• Cuppings for tests of subtle roast flavors
• Visitors who aren’t accustomed to drinking espresso shots
• It’s like magic when paired with pastry or chocolate.
Pro tip: For a great café-style beverage, try a “Lungo Macchiato” with a little steamed milk.
Chapter 7: Typical Lungo Errors
I created each of these:
• Too fine a grind results in too much bitterness.
It tastes like ash water when dark roasts are used.
• Excessive pulling destroys the body and crema
• After adding water, you now have an Americano rather than a lungo.
Repair it by:
• Using beans that have just been roasted, preferably within three weeks
• A bit coarser than espresso in terms of grinding
• Maintaining a clean machine (old oils result in a bad taste)
Chapter 8: The Lungo Connection and Kafgar Roasters
Give me a moment to boast.
I can adjust the development time after the initial crack to highlight sweetness or remove acidity when roasting on a Kafgar 6kg, which is ideal for lungo-style espresso.
The drum provides steady heat transfer, and the airflow controls help maintain clarity.
This means that even when I extend the brew time for a lungo, the beans I roast on Kafgar taste complex, smooth, and never overly bitter.
Conclusion: Show Love to the Lungo
If done correctly, lungo café may not be the most popular beverage on Instagram.
It’s among the most satisfying and well-balanced espresso varieties available.
More flavor, rich aroma, and volume that lingers on your tongue rather than hitting it hard.
Additionally, it’s one of the best ways to highlight your beans without diluting them when combined with a precision roast, particularly on equipment like Kafgar Roasters.
Tomorrow, give it a try. You may never return to a double shot.
