Brewing a Lungo With Your Coffee Machine: A Guide

Quick answer

• A lungo is a longer espresso shot, typically brewed with more water.
• Most espresso machines can brew a lungo by simply extending the brew time or using a larger water volume setting.
• The key is to adjust water volume and grind size to suit the longer extraction.
• You’ll need an espresso machine, fresh coffee beans, a grinder, and a scale.
• Expect a less intense, more diluted flavor profile compared to a standard espresso.
• Pay attention to extraction time and taste to dial in your perfect lungo.

Who this is for

• Espresso machine owners who want to experiment with different drink styles.
• Coffee drinkers who find standard espresso too intense and prefer a milder, more diluted coffee.
• Anyone curious about how to get a longer coffee shot from their existing espresso setup.

What to check first

Brewer type and filter type

• Check: Confirm your machine is an espresso machine capable of manual or programmable shot volumes. If it’s a pod or capsule machine, check if it has a “lungo” setting or allows for longer brews.
• Explanation: Different machines have varying levels of control. Manual machines offer the most flexibility, while semi-automatic and automatic machines might have pre-programmed options or require specific button presses to achieve a longer shot. Filter type (e.g., single-wall, double-wall) can also influence extraction, though for a lungo, the focus is more on water volume.

Water quality and temperature

• Check: Use filtered water and ensure your machine heats water to the appropriate temperature range, typically 195-205°F (90-96°C).
• Explanation: Good water quality prevents scale buildup and impacts flavor. The correct temperature is crucial for proper coffee extraction. If your machine’s temperature is too low, you might get sour, underdeveloped coffee; too high, and it can become bitter. Most espresso machines are designed to operate within this range.

Grind size and coffee freshness

• Check: Ensure your coffee beans are fresh (roasted within the last 1-4 weeks) and ground just before brewing. Aim for a fine grind, slightly coarser than for a standard espresso.
• Explanation: Stale coffee loses its aromatic compounds, resulting in a flat taste. Grinding fresh preserves flavor. For a lungo, a slightly coarser grind helps prevent over-extraction, which can lead to bitterness when more water is used. Think of it as needing a bit more flow for the increased water volume.

Coffee-to-water ratio

• Check: For a lungo, a common starting point is a ratio of 1:3 to 1:4 (coffee grounds to water volume). For example, 18 grams of coffee to 54-72 grams (or milliliters) of water.
• Explanation: This is a significant departure from standard espresso ratios (often 1:2). Using more water dilutes the coffee’s intensity, creating the lungo profile. You’ll need to experiment to find what tastes best to you, as this ratio is a guideline.

Cleanliness/descale status

• Check: Ensure your espresso machine is clean and recently descaled.
• Explanation: Coffee oils and mineral buildup can impart off-flavors and hinder performance. A clean machine ensures that the only flavors present are those from your coffee beans and water. Regular cleaning and descaling are essential for both taste and machine longevity.

Step-by-step (brew workflow)

1. Grind your beans: Weigh out your desired amount of fresh coffee beans (e.g., 18 grams). Grind them to a fine, but slightly coarser than standard espresso, consistency.

• Good looks like: Uniform particles, no excessive fines or boulders. The consistency should feel like fine table salt.
• Common mistake: Grinding too fine, which can lead to channeling and over-extraction.
• Avoid it: Use a quality burr grinder and adjust your grind setting incrementally.

2. Dose and distribute: Place the ground coffee into your portafilter basket. Distribute the grounds evenly.

• Good looks like: An even bed of coffee with no significant mounds or valleys.
• Common mistake: Uneven distribution, leading to some areas extracting faster than others.
• Avoid it: Tap the portafilter gently on the counter or use a distribution tool.

3. Tamp the coffee: Apply firm, even pressure to tamp the coffee grounds.

• Good looks like: A level, compressed puck of coffee.
• Common mistake: Uneven tamping or inconsistent pressure, creating an unstable puck.
• Avoid it: Use a calibrated tamper or practice consistent pressure.

4. Flush the group head: Briefly run hot water through the group head without the portafilter attached.

• Good looks like: A steady stream of hot water.
• Common mistake: Not flushing, which can lead to cooler water hitting the coffee and stale water being used.
• Avoid it: Always flush before locking in the portafilter.

5. Lock in the portafilter: Insert the portafilter into the group head and lock it securely.

• Good looks like: A snug fit, no leaks around the seal.
• Common mistake: Not locking it in fully, which can cause leaks or a messy brew.
• Avoid it: Ensure the portafilter is seated correctly and locked firmly.

6. Start the brew: Place your cup(s) on the drip tray and start the brewing process.

• Good looks like: Coffee begins to flow after a few seconds.
• Common mistake: Starting too late, allowing the hot group head to scorch the grounds.
• Avoid it: Have your cup ready and start the brew immediately after locking in the portafilter.

7. Monitor extraction: Watch the flow of espresso. For a lungo, you’ll aim for a longer extraction time and a larger volume of liquid.

• Good looks like: A steady, syrupy flow that gradually thins out.
• Common mistake: Letting it run for too long, resulting in a watery, bitter shot.
• Avoid it: Pay attention to the color and flow rate.

8. Stop the brew: Stop the machine when you reach your target water volume or extraction time (e.g., 54-72 grams of liquid, or around 40-60 seconds of extraction).

• Good looks like: You’ve achieved the desired liquid volume for your lungo.
• Common mistake: Stopping too early or too late, leading to an unbalanced flavor.
• Avoid it: Use a scale to measure liquid output for accuracy.

Using a scale to measure liquid output is crucial for accuracy when stopping the brew. A good coffee scale will ensure you hit your target volume every time.

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9. Taste and adjust: Taste the lungo. Is it too weak, too strong, too bitter, or too sour?

• Good looks like: A balanced flavor that you enjoy.
• Common mistake: Not tasting critically or making too many adjustments at once.
• Avoid it: Taste with an open mind and adjust one variable at a time.

10. Clean up: Remove the portafilter, knock out the puck, and rinse the portafilter and group head.

• Good looks like: A clean portafilter and group head ready for the next brew.
• Common mistake: Leaving coffee grounds in the machine, which can lead to stale flavors and buildup.
• Avoid it: Make cleaning a habit after every shot.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your lungo tastes too bitter, then try a slightly coarser grind because the coffee is extracting too slowly with too much water.
• If your lungo tastes too sour, then try a finer grind because the coffee is extracting too quickly.
• If your lungo tastes watery and weak, then increase your coffee dose or decrease your water volume because you’re using too little coffee for the amount of water.
• If your lungo tastes too intense, then increase your water volume or decrease your coffee dose because you’re using too much coffee for the amount of water.
• If you see spurts of coffee from the portafilter, then check your grind size and distribution for channeling because the water is finding an easy path.
• If your espresso machine is making strange noises or taking a long time to heat up, then it likely needs descaling because mineral buildup is affecting performance.
• If your lungo has no crema or very little crema, then check your coffee freshness and grind size because older beans or a grind that’s too coarse might be the cause.
• If your lungo tastes muddy or muddy-bitter, then you may have over-extracted; try stopping the shot sooner or using a slightly coarser grind.
• If your lungo tastes bland, then ensure your coffee is fresh and your water is clean because these are fundamental to good flavor.
• If your machine has a “lungo” button, then try using it first to see if it meets your taste preferences before manual adjustments.
• If you’re using a pod machine and want a lungo, then select the lungo option if available, as it’s designed for that extraction.

FAQ

What exactly is a lungo?

A lungo is an espresso-based drink made with more hot water than a standard espresso. It’s essentially a “long pull” from your espresso machine, resulting in a larger volume of coffee.

How is a lungo different from an Americano?

An Americano is made by diluting a standard espresso shot with hot water after brewing. A lungo is brewed with more water from the start, creating a different extraction profile and flavor.

Can I make a lungo with any espresso machine?

Most semi-automatic and manual espresso machines can make a lungo by adjusting the water volume or brew time. Some super-automatic or pod machines may have a dedicated lungo setting.

What is the ideal grind size for a lungo?

For a lungo, you’ll generally want a grind that is fine, but slightly coarser than what you’d use for a standard espresso. This helps prevent over-extraction when using more water.

How much coffee should I use for a lungo?

A good starting point is a coffee-to-water ratio of about 1:3 to 1:4. For example, if you use 18 grams of coffee, aim for 54 to 72 grams (or milliliters) of water.

What if my lungo tastes too bitter?

Bitterness often indicates over-extraction. Try using a slightly coarser grind, stopping the shot a bit sooner, or using a bit less coffee.

What if my lungo tastes too sour?

Sourness can mean under-extraction. Try a finer grind, increasing the extraction time, or using a bit more coffee.

How long should a lungo brew take?

A lungo typically takes longer than a standard espresso, often in the range of 40 to 60 seconds, depending on your machine and coffee. The key is the water volume, not just the time.

Can I use pre-ground coffee for a lungo?

While possible, it’s not ideal. Pre-ground coffee loses freshness quickly. If you must use it, try to grind it yourself to a suitable consistency for a lungo and use it immediately.

What this page does NOT cover (and where to go next)

• Specific temperature adjustments for individual espresso machines; consult your machine’s manual.
• Detailed troubleshooting for machine malfunctions (e.g., pump issues, heating element problems).
• Comparisons of different types of espresso machines (e.g., manual vs. automatic); this guide assumes you have an espresso machine.
• Advanced latte art techniques using a lungo base.
• The chemistry of coffee extraction in extreme detail.