Lungo

A "long" espresso shot — extracted at a 1:2.5 to 1:3 ratio rather than the standard 1:2, producing a longer, weaker, more voluminous drink. Not the same as a long black.

Why it matters — A lungo is pulled longer at the machine; a long black is a normal shot diluted with hot water in the cup. They taste different — a lungo extracts more compounds (including more bitter ones) than a normal shot.

Good to know

• Lungos tend to taste more bitter than long blacks because the extra extraction pulls late-stage compounds out of the puck.
• Some Italian cafés will pull a 60–80 ml lungo from a 18 g dose — well past what specialty roasters generally consider balanced.