COFFEE GUIDE
Lungo
Long espresso with double the water. More bitter, more caffeine.
WHAT IT IS
A lungo is a long espresso shot. The same amount of coffee is used as a regular espresso, but double the water is pushed through, resulting in 2 to 3 oz of extracted coffee. The extra water extracts more bitter compounds from the grounds.
HOW IT IS MADE
Same as regular espresso extraction, but the flow is allowed to continue for longer, typically 50 to 60 seconds instead of the standard 25 to 30 seconds. The result is a larger, more diluted, and more bitter shot.
WHAT IT TASTES LIKE
More bitter and less sweet than regular espresso. Larger volume means more diluted intensity but more total extracted compounds, including the bitter end-of-extraction flavors. Different from an Americano, which dilutes a completed shot.
WHEN TO ORDER IT
When you want more volume than a regular espresso without adding water after extraction. When you want the Americano flavor but brewed differently.
HOW TO ORDER IT
Say "lungo." Not all shops offer it. Some may pull a regular espresso long by default, or they may have a specific lungo recipe.
VARIATIONS
Double lungo: two long shots. Caffe crema: a central European lungo variant with creamy texture.
CAFFEINE
About 75 to 85mg per shot. More than a regular espresso or ristretto because more compounds are extracted.
According to Pulled Coffee data from 462,531 coffee shops worldwide, 15.9% of all coffee shops are classified as specialty — the type most likely to serve a proper Lungo. In cities like Vancouver (4,175 specialty shops) and London (3,621), your chances of finding a great one are significantly higher than the global average.
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