What is Lungo Coffee? Is Lungo Coffee the Same as Americano? The Differences Between Them

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Understanding Lungo Coffee

Lungo is an Italian word that corresponds to "long" in English and "café allongé" in French. For now, we will transliterate it as "Lianggou" coffee, referring to a coffee beverage made by pushing twice the normal amount of water through an espresso machine. A Lungo is essentially a "stretched Espresso." Better translations are welcome.

Extraction Process

A regular Espresso requires 18-30 seconds to extract, with a volume of 25-30 milliliters. When the extraction time is extended to about one minute, the resulting liquid volume is about 50-60 milliliters, and this beverage is called "Lungo" coffee. Conversely, if the Espresso extraction time is shortened by nearly half, the resulting beverage is called Ristretto.

Differences from Other Coffee Variations

Therefore, "Lungo" coffee is not what we commonly call "Americano" (caffè americano). An Americano is made by adding hot water to Espresso. "Lungo" coffee is also not "Long Black" coffee, which is made by adding Espresso to hot water. Americano and Long Black are easy to tell apart: the former is "Espresso + water," the latter is "water + Espresso"—the order differs. "Lungo" coffee, however, extends the Espresso extraction time by nearly double, increasing the liquid volume by approximately double.

Extended Variations

If the extraction time of "Lungo" coffee is extended by another double, and the resulting liquid volume also increases by nearly double, this "longer" beverage is called caffè crema. This type of beverage is relatively uncommon.

Flavor Differences

Because the various flavor compounds in coffee dissolve in water at different rates, shortening or extending the Espresso extraction time results in different flavor compounds in the extracted liquid. The taste profiles of the coffees above therefore differ; they are not distinguished merely by "light" or "strong."

FrontStreet Coffee Recommendation

Because a Lungo stretches an espresso shot, the bean you choose matters even more, and milk-based drinks are where a well-built espresso blend earns its keep. FrontStreet Coffee's Classic Blend is designed specifically for espresso and the moka pot, and its standout advantage is exceptional crema: even beginners with a non-professional home machine can pull a dense, fine crema easily. Using the traditional Mamba recipe, it is thick, mellow, and gentle, and it is essential to lattes, cappuccinos, and Dirty—making it a dependable first choice for home or commercial use.

FrontStreet Coffee's Premium Blend and Black Cocoa Blend are the best milk partners. Because Brazilian coffee dominates, a latte shows complex almond, walnut, and nutty flavors with a silky, mouth-coating texture; FrontStreet Coffee's Black Cocoa Blend is a 100% Arabica option with generous crema, a full body, and a friendly price. If you want a latte with especially rich crema, choose the Classic Blend or Commercial Blend, which contain a small amount of Robusta and provide more golden foam while amplifying body and caramel aroma.

Some medium-dark single-origin coffees also take milk well. FrontStreet Coffee suggests the PWN Golden Mandheling, the Colombia Huila, the Brazil Queen's Estate, and the Heaven Bird for pour-over with a little milk, since a deeper roast increases the coffee's intensity so it is not overwhelmed by the milk. For cold brew with milk, fruit-forward or winey medium-roast coffees work best, such as the passion-fruit-forward Colombia Sidra, the rose-scented Strawberry Candy Geisha blend, and the raisin-scented Mozart; these cold brews stay balanced and easy to read when a small amount of milk is added, making them ideal for home preparation.