Lungo Ratio (1:3 to 1:4)

1

ground coffee (dose) — Typically 18–20 g for a double lungo; identical dose to standard espresso

3 to 4

liquid espresso (yield) — Typically 54–80 g of liquid in the cup; lower end (1:3) for acceptable extraction, higher end risks bitterness

Dose and tamp as for a standard double espresso (18–20 g). To control over-extraction at longer yields, some baristas use a slightly coarser grind than a standard espresso (to reduce flow resistance and allow the larger volume through at the same 9 bar without channeling) while others maintain standard grind and simply let the shot run longer. Stop between 1:3 and 1:4. At 1:3, extraction typically runs 40–50 seconds; at 1:4, closer to 50–65 seconds. Taste is the arbiter: stop when the shot tastes extended but not harshly bitter.

• The lungo is the extraction zone most sensitive to grind size — small adjustments cause large swings between pleasant sweetness (coarser, faster flow) and harsh bitterness (too fine, too slow).
• A lungo is NOT an Americano: the lungo extracts all its flavor under pressure; an Americano is a standard espresso with hot water added afterward, preserving the standard extraction profile in a larger cup.
• If a lungo tastes bitter, coarsen the grind before shortening the yield — you want more volume, just cleaner.
• Lungo works best with medium-to-dark roasts where the high-solubility compounds that extract late are less aggressively bitter than in light roasts.
• TDS drops to 4–6% in a lungo (vs. 8–10% for standard espresso) — it's genuinely weaker per sip, but total dissolved coffee solids per serving is comparable.
• Lungo is a practical choice on Nespresso-style machines where the user wants more liquid but cannot change the extraction physics — though the word is used loosely on those platforms.

• Turbo lungo / High-flow lungo

  Coarse grind + high flow rate to reach 1:3–1:4 yield in under 25 seconds; championed by James Hoffmann as a way to extract sweet compounds at longer yields without the bitterness of slow over-extraction

• Nespresso Lungo

  Pod-system lungo runs 110 ml from a standard 5 g pod (~1:22 by weight), which is closer to a drip coffee than a true lungo — a different category entirely

• Cafe crème (Swiss/German)

  A lungo variant common in central Europe, typically 1:4–1:5 yield, often from a coarser grind and higher water volume, served as a table coffee alternative

• Allongé

  French term for the same concept; some French cafes pull to 1:5 or beyond, blurring into filter-coffee territory

• Espresso Brew Ratio (1:2)

  Standard reference point; lungo is 50–100% more yield from the same dose

• Ristretto Ratio (1:1.5)

  The opposite end; shorter, sweeter, more concentrated

• Pour-Over Ratio (1:15 to 1:17)

  Filter extraction uses far more water; lungo bridges between espresso and filter coffee in volume but not in extraction method

1. 1.James Hoffmann, The World Atlas of Coffee (Mitchell Beazley, 2014)
2. 2.Scott Rao, The Professional Barista's Handbook (Scott Rao, 2008)
3. 3.Christopher Hendon and Maxwell Colonna-Dashwood, Water for Coffee (Colonna & Small's, 2015)

Confidence: high