What is Caffè Lungo? The Long Shot of Espresso Clearly Described
Meta Description: Caffè lungo is what? Find out why roast level counts—especially when using beans roasted on premium machines like Kafgar Roasters—as this “long coffee” differs from espresso and how to prepare it correctly.
introduction: One time I ordered a Lungo by Mistake and it turned out to be among my favourite coffee surprises.
I had expected an espresso double shot. Rather, I woke myself softly from this longer, smoother, somewhat bitter drink that did not really knock me in the head.
That served as my first caffè lungo.
I have roasted, brewed, and tasted scores of lungo profiles since then, and what I have discovered is that lungo is not a watered-down espresso. This is a roast-brew mix with distinct character.
Let us so dissect it from what it is to how to roast for it.
First chapter: What is Caffè Lungo?
Caffè lungo is Italian “long coffee”.
Pulled with more water, this kind of espresso produces:
• Longer view
• A somewhat higher capacity (~60–90 ml) based on
• Another extraction profile
Though brewed longer, not diluted after brewing, consider it as somewhere between a standard espresso and an Americano.
Different ways:
Espresso~25–30 ml
fierce, focused
Pensive
Lungo falls between 60 and 90 ml.
Acrid, more complex
Medium Americano ~25–30 ml with water
diluted but more fluidly smoother
Lights
Chapter 2: Coffee Lungo Brewing Techniques
I follow this approach:
• Ground coffee dose: 18g.
• Yield: 50–90g liquid;
• Time: 45–60 seconds.
• Water temperature: 92–94°C.
• Pressure: 9 bars.
The secret is to ground somewhat coarsely than espresso so you avoid choking your machine.
You are allowing water to extract more from the ground, but if your roast isn’t tuned correctly you run the danger of bitterness.
Chapter 3: Characteristic Taste of a Lungo
A good caffè lungo, to me, has: bittersweet chocolate base.
• Suggestions of roast or smoke.
• Less than that of espresso, bodywise
• More “open” taste akin to a smokey tea.
But if made improperly roasted or brewed?
• It picks up bitterness quickly.
• loses all sweetness.
• Taste either flat or overdone.
Here, roast level becomes really important.
Fourth Chapter: Perfect Roast for Caffè Lungo
I screwed early on in this area.
Sour soup came from trying lungos with my mild roasts.
I now roast medium to medium-dark pieces meant for extended extraction.
Light Roast
Too sour, skinny
Not quite soluble
Medium roast, 
Ideal harmony
retains structure and sweetness.
Medium-dark roast, Traditional sense
Bittersweet, less in acidity
Dark Roast 
fiery, strong
Could be overly bitter if overdone.
For lungo optimisation, machines like Kafgar Roasters simplify this by let me tune in exact development time and finish temp.
Chapter 5: How Lungo Is Served Around the World 
Italy • Traditional lungo is a rare request—most drink straight espresso.
• While some cafés provide it, I still like ristretto.
� France; popular at tourist cafés are lungo-style cocktails.
• Named Café allongé.
USA • Often mistaken for Americano
• Speciality cafés would call it “long shot.”
Speciality Coffee Scene; Lungo is attracting increasing love for people seeking less strength but still rich espresso taste.
Chapters 6: Lungo Roast Strategy versus Espresso
When roasting for espresso, I try for: • Harmony of acidity + sweetness.
• Limited progress following initial crack
Regarding lungo, I: • Slightly extend development time.
• Lower the charge temp to prevent burning.
• Drop for body and roast depth at somewhat higher ultimate heat.
On my Kafghar 6 kilos, for instance, I might go:
• Charge: 180°C;
• Dry end: 4:30.
• First crack: 8:30
Drop: 11:15 @ 220°C
• Total dev time: 25% = about 2:45.
This produces a roast ideal for lungo—cleanly brewing at longer extraction periods.
Chapter 7: Lungo- Specific Roasts and Kafgar Roasters
Kafghars are designed for roast control, to start with.
With my Kafgar arrangement, I can: independently monitor air temperature and bean temp.
• For smoother curves, track rate of rise (RoR).
• Log roast profiles for repeatability.
• Maintain constant airflow for good development.
This keeps under or overdevelopment away and helps me roast for lungo’s particular demands. Every café I have dealt with finds that Kafgar roasts hold up well in lengthier extractions. Lungos are loved.
Chapter 8: Lungo at Home—How to Get It Right
Not a pro roaster; no stress. You still get a fantastic lungo right at home:
• Use medium roast beans, like to a Kafgar espresso blend.
• Grind rather coarser than espresso.
• Brew under a machine allowing you to adjust shot volume.
Taste and adjust; lungo isn’t one-size-fits-all.
Pro advice: Before drinking, let your lungo rest for 20 to 30 seconds. It corrects itself.
Ultimately, then, what is Caffè Lungo?
An espresso isn’t long. It is not an Americano watery. It is a drink unto itself.
For those who enjoy subtlety with force, Caffè lungo is a roast-brew mix that offers a long, complex, somewhat roasted shot.
And make sure your coffee was made with lungo in mind whether you’re roasting it yourself or purchasing beans from a reputable roaster.
I thus rely on Kafgar Roasters since they do more than only roasting coffee. Including this wonderful, underrated delicacy called caffè lungo, they roast for experience.
