Long Espresso / Lungo / Allongé


A Long Espresso is a variation on an espresso shot. The shot is extracted longer than normal which creates an espresso that is less intense then a normal espresso. A Long Espresso is called a “lungo” in Italian and it is called an “Allongé” in French. Both words mean “long” in their respective languages.

A Long Espresso is made by doing a “long pull”. This means that you are using the same amount of espresso and grind for the beans, but you are putting in twice the amount of water. By having extra water, the espresso will be larger, less intense, and slightly bitterer than a regular espresso. Note that this may seem similar to an Americano which is an espresso topped off with hot water. But, the flavor is different since all of the water in the Long Espresso is brewed.

A normal serving of espresso takes between 20 to 30 seconds to pull and produce 1 ounce (25 ml) of espresso. A Long Espresso will take close to a minute and produce 2 ounces (50 ml). 130 to 170 milliliters. The extraction time will vary based on the beans, the coarseness of the grind, the tamping pressure, and the pressure of the machine used.






  1. Select a coffee with a fine grind appropriate for espresso. Check the manufactures recommended grind. Steam-driven and pump-driven machines typically require different grinds.
  2. Fill the basket of the espresso machine until it is full. Tamp the coffee down and make sure there are no grinds on the outside lip to allow a good seal onto the espresso machine.
  3. Make sure there is clean cold water in the machine.
  4. Run the machine according to instructions to “pull” the espresso. Fill approximately 2 ounces (50 ml) of espresso into the cup. It should take between 40 to 60 seconds. Stop the brewing process on the machine and pull the cup to not get more coffee into the cup which will change the flavor of the coffee.

No Comments

Post Reply

You must sign in to comment.