Lungo, Italian for “long,” is a coffee beverage consisting of one shot of [espresso](https://www.masterclass.com/articles/espresso-guide) (a “short black”) with twice as much hot water forced through the ground coffee. The result is a slightly larger serving—about two ounces, the same size as a doppio, or double shot of espresso—with a higher level of caffeine to match. \nDue to the longer extraction process, lungo coffees are less concentrated than a standard espresso shot but feature a strong, bitter flavor. This prolonged brew time also means a thinner layer of crema, the frothy foam that sits atop the surface of the shot.\n\nWhile you can technically add a lungo shot to coffee drinks, like a flat white, [latte](https://www.masterclass.com/articles/what-is-a-latte), macchiato, or cappuccino, the extra water will alter the consistency of the final drink, creating less of a creamy texture. Instead, use a lungo for a caffeine boost or to add flavor to mellow roasts.\n\nBoth Americanos and “long black” coffees consist of an espresso shot diluted with water. Using a lungo shot instead of the usual espresso results in more caffeine. In this “shot in the dark” style beverage, a lungo shot adds a sharp, high note to the more mellow roasted tones of drip coffee. \n\nTo prepare a lungo coffee, you’ll need a grinder and an espresso machine. A timer will provide an even more accurate lungo shot, but it’s not required. \n\n- __Grind the coffee beans__. Most coffee shops use a combination of Arabica and Robusta, but use the beans you like: the key is the grind’s coarseness. Since the pull is longer for a lungo, some coffee lovers recommend a slightly coarser grind to slow the extraction rate and reduce bitterness. Aim for the same amount as a regular espresso shot, about 7–10 grams, and grind directly into the portafilter. Learn more about how [grind size](https://www.masterclass.com/articles/coffee-grind-size-chart) affects flavor.\n- __Settle, level, and tamp__. Gently tap the filter on the counter a few times to settle the fresh grounds, then keep them as level as possible in the portafilter when tamping. Leveling and tamping help ensure even distribution of the water during the brewing process. \n- __Brew__. Lock the portafilter into place, and place a coffee mug or cup under the group head. Begin the water pressure, and start the timer. If your machine has a “long brew” or double-shot button, use it. If it doesn’t have that button, simply keep an eye on the time. Some lungo techniques recommend pulling for up to a minute. After about 40 seconds, the flavor begins to change, and you can experiment to determine the best timing for your taste. \n\nLungo and ristretto are variations on the espresso method of preparing coffee. Slight differences in the brewing process—and variations between baristas and coffee shop preferences—result in distinct differences in consistency and flavor. \n\n- __Amount of water__: A shot of espresso, or a “normale,” typically uses about 30 milliliters of water for every seven grams of ground coffee. A lungo, by contrast, uses about 45 or 50 milliliters of water for the same amount of coffee, and a ristretto uses half, about 15 milliliters.\n- __Aroma and flavor__: The dominant flavor of espresso is similar to dark chocolate—fruity, floral, bitter, and rich. Ristrettos are pulled so quickly that the full flavor profile of the grounds doesn’t have time to develop fully. Conversely, lungos verge on over-extracted, and many of these nuances are lost as a result, leaving the roasted, bitter notes as the dominant flavor.\n\nBecome a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Gordon Ramsay, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Alice Waters, and more.\nWith twice the brewing time as a standard shot, the lungo is a little-known type of espresso.