Lungo coffee beans and ground coffee

What is lungo coffee?

Lungo is Italian for "long", so a lungo is literally a long coffee; in Italy you will hear it called caffè lungo or espresso lungo. An espresso uses around 25–30 ml of water and runs for 25–30 seconds. A lungo lets more water run through the same dose, typically 50–110 ml, so the shot takes longer. The result is a larger cup that is less concentrated and lighter in body than an espresso. Because the extraction carries on for longer, a lungo can turn bitter if you push it too far; the right beans and grind keep that in check.

Lungo, americano or filter coffee?

• Lungo: all the water goes through the coffee. Fuller and a little more bitter than an americano.
• Americano: a normal espresso topped up with hot water. Cleaner, with less bitterness.
• Filter coffee: a coarser grind and no pressure. Lighter body, more clarity, and a bigger pot.

How to make a lungo

• Bean-to-cup machine: use the lungo button or set a larger cup volume, around 100 ml. On some machines the same setting is called caffè crema or simply coffee.
• Espresso machine: grind a little coarser than for espresso, so the longer shot does not run slow and bitter. If it still tastes harsh, make an americano with the same beans instead.
• Ground coffee: in a portafilter espresso machine, use the same dose as for an espresso and stop the shot at the larger volume.

Which coffee for a lungo

Caffè crema blends

Caffè crema is the German and Swiss name for a long coffee from the espresso machine, and these blends are developed for exactly that. Examples are Melitta Barista Classic Crema and Classic Crema Forte, Lazarro barista caffè crema, Lazarro Crema Schümli and Mövenpick Caffe Crema Gusto Italiano Intenso. The Lazarro Beans Duo puts a dark roast and a caffè crema side by side, 2 x 1 kg.

Italian espresso blends, made long

An Italian espresso blend on a bean-to-cup machine makes a full-bodied lungo. In this category you will find Lavazza Qualità Rossa, Lavazza Crema e Gusto Espresso Classico, Kimbo Espresso Crema Intensa, Passalacqua Cremador, Gimoka Aroma Classico, Caffè Mauro Special Bar and Caffè Vergnano 1882 Aroma Mio Delicato, and more blends from Pellini, Passalacqua, Gimoka and Caffè Mauro. If an intense blend tastes harsh as a lungo, run a little less water through it.

Other blends and medium roasts

Not every lungo needs an Italian blend. Costa Coffee Signature Blend Medium Roast and Character Bright Blend are medium roasts, as is Professional Mocha Italia Medium Roast. You will also find Julius Meinl Präsident and Jubiläum, L'OR Harmonieux Espresso, the two Joerges Heritage coffees and Idee Kaffee Espresso Intense.

Fresh-roasted and single origin

A long cup gives the flavour of a single origin room to open up. Café du Jour's own fresh-roasted coffees are 100% Arabica Costa Rica (a single origin), 100% arabica Mocca and Winter Coffee. Single origins from other brands are illy Arabica Selection India (250 g) and Costa Coffee Brazilian Single Origin Dark Roast. More in fresh coffee and single origin coffee beans.

Ground coffee and decaf

Segafredo Espresso Casa comes ground in a 250 g pack. For a lungo in the evening there is illy Decaffeinated ground coffee, and the illy Espresso Tasting Pack with Decaf has three 250 g packs of ground coffee, including a decaf.

Sample packs

Not sure which blend you like long? A sample pack lets you compare: the Italian Espresso Selection, the Lazarro Tasting Pack and the Mövenpick sample pack are each 4 x 1 kg; the illy Arabica Tasting Pack is 4 x 250 g. More in sample packs.

Choosing roast and format

• Roast: a medium roast gives a smooth, balanced lungo. A very dark roast can taste harsh when it runs long.
• Beans or ground: coffee beans for a bean-to-cup machine or grinder; ground coffee only if it is ground for your machine.
• Pack size: 1 kg bags suit a bean-to-cup machine that gets daily use; 250 g lets you try something new while it is fresh.