Lungo Recipe
A lungo is a ‘long’ espresso, pulled to a bigger yield for a bolder, fuller cup with more body than an Americano.
Ratio
1:3–1:4
Grind
Fine (coarser)
Temp
~200°F
Coffee
18→60–70 g
Water
60–70 g out
Time
~40 sec
Step by step
- Dose 18 g, grind a touch coarser than normal, and tamp level.
- 0:00Pull a long shot to about 60–70 g out.
- 0:40Expect 35–45 seconds; it will be bolder and more bitter.
Tip: Grind slightly coarser so the longer shot doesn’t choke the machine or over-extract.