Espresso
Lungo
An extended espresso shot pulled at a ratio of roughly 1:3 to 1:4 (e.g., 18 g in, 54–72 g out), resulting in a larger, lighter-bodied beverage. Lungos extract more total solubles, including later-dissolving bitter compounds.
Detaylı
Lungo means 'long' in Italian, and the extended extraction draws out more soluble material than a standard shot. The result is a larger volume with more developed bitterness and reduced body compared to a ristretto or normale. A coarser grind is used to prevent excessive contact time and over-extraction at the higher yield. Lungos are distinct from Americanos (espresso diluted with hot water): a lungo extracts more compounds, while an Americano dilutes existing compounds. Some specialty roasters use lungo ratios for light-roasted coffees to maximize extraction of delicate flavor compounds.
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