How to pull a lungo

A lungo runs more water through the puck than a classic shot, to around three times the dose. It is lighter in body and less intense, with more of the bitter and roasty notes coming through.

It is a good choice if you want a bigger espresso without adding hot water afterwards.

Espresso recipes

Classic 1:2

The standard double shot most espresso roasts are built for.

18 g · 1:2.1 · 25 to 32 seconds

Ristretto

A shorter, syrupy shot with more body and less bitterness.

18 g · 1:1.5 · 20 to 25 seconds

Light roast long shot

A longer ratio and hotter water to open up lighter roasts.

18 g · 1:2.5 · 25 to 35 seconds

Turbo shot

Less coffee, a coarser grind and a very fast shot.

15 g · 1:2.7 · 10 to 15 seconds

Blooming espresso

A pause after preinfusion for a sweeter, more even shot.

18 g · 1:2.5 · 0:50 to 1:05

Lungo

A longer shot with more water through the same puck.

18 g · 1:3 · 30 to 40 seconds

Allongé

A long, fast shot from a coarser grind. Bright and clear.

15 g · 1:4.7 · 25 to 30 seconds

Recipe

Coffee

Yield

Change any amount and the whole recipe scales with it.

Ratio: 1:3
Water temperature: 93°C
Grind: Fine, the same as or a touch coarser than a classic shot
Time: 30 to 40 seconds

What you need

Espresso machine with a double basket
Grinder that can grind fine enough for espresso
Digital scale with a timer
Tamper
Cup

Method

1
Flush the group head and dry the basket.
2
Grind 18 g of coffee into the basket and spread it evenly.
3
Tamp firmly and level, then wipe the rim.
4
Lock the handle in, put the cup on the scale and start the shot and the timer together.
5
Stop the shot at about 54 g, after around 30 to 40 seconds.
6
Taste it. If it is bitter or drying, grind a little coarser so the shot runs faster.