How to Make a Lungo Shot

5 from 6 votes

Here's a step-by-step guide to preparing a perfect Lungo

Total Time: 2

Servings: 1

Author: Johny Morrisson

Choose your coffee beans: Light to medium roast coffee beans are the best choice for brewing a lungo espresso. Dark roasts can produce a bitter and unpleasant flavor.
Grind your beans: Grind your coffee beans with a high-quality burr grinder just before brewing, using a little coarser grind compared to traditional espresso shot.
Fill your portafilter: Fill your portafilter with enough ground coffee to make a 2-3 ounce shot. The good coffee to water ratio for a lungo shot is 1:3-4.
Tamp the coffee grounds down firmly to ensure an even extraction.
Start the extraction: Start the extraction process on your espresso machine and let the water run through the coffee grounds for approximately 30-40 seconds. This longer extraction time is what distinguishes a Lungo Espresso from a traditional espresso shot.
Watch the flow: As the coffee is extracted, pay close attention to the flow rate. You want the coffee to flow smoothly and consistently, without any interruptions or spurts. If the flow is too fast, your coffee will be weak and watery; if it's too slow, your coffee will be bitter and over-extracted.
Stop the extraction: Once you've extracted approximately 3-4 ounces of coffee, you'll start noticing the crema layer. At that moment, Stop the extraction process by turning off the machine.
Enjoy your Lungo: Serve your Lungo Espresso in a preheated cup and enjoy it on its own, or use it as a base for other coffee drinks like lattes or cappuccinos.