Lungo Long Extraction Coffee Brewing Ratio: Difference Between Long Black and Americano Coffee

In the espresso family, Americano, latte, and cappuccino are considered the "heavyweights of espresso." In recent years, Lungo and Long Black have also gradually emerged in the espresso family, often causing people to confuse them with Americano... What exactly are they? What is their relationship with Americano?

What is Americano?

I believe everyone is familiar with this one, so FrontStreet Coffee won't go into detail about its origins this time. Simply put, Americano involves adding an appropriate amount of water to normally extracted espresso (extracted using a 1:2 coffee-to-water ratio) for dilution. While reducing concentration, it allows different flavor molecules to showcase their "characteristics" at different temperatures.

What is Lungo Coffee?

Lungo means "long/extended" in Italian, which we can also understand as "longer" in English. Its extraction principle involves extending the extraction time beyond normal espresso to obtain more espresso liquid. Currently, there is no precise extraction ratio, as different coffee shops use different parameters for extracting Lungo. Typically, the recommended coffee-to-water ratio for making Lungo is around 1:5, such as extracting 100g of coffee liquid from 20g of coffee grounds. While the extraction ratio increases, the extraction time also doubles, taking about 56 seconds.

The extended espresso extraction is ready to drink directly without additional water. Theoretically, it's completely different from Americano - Lungo is a derivative of espresso.

What is Long Black Coffee?

Long Black, also known as Australian Black, has another alias "short black," which is what Australians call this diluted espresso. Wait, isn't diluted espresso just Americano! Why call it Australian Black? No no no, the two coffees are different - this is the Australian people's dedication to this cup of coffee!

Americano is made by extracting espresso first, then adding water for dilution, with an espresso-to-water ratio of 1:5 to 1:8. When water is added, the espresso crema is dispersed, so from the first sip to the last, the concentration of each sip of coffee is relatively consistent.

In contrast, Long Black is made by adding water to the cup first, then pouring in the extracted espresso. This preserves the espresso crema, with an espresso-to-water ratio of 1:3. Due to the different densities of espresso and water, without stirring, the richness of a cup of coffee presents a gradient process. Therefore, Long Black is most rich and mellow from the first sip, with a smooth texture brought by the crema, and the subsequent flavor expressions are relatively clear and clean.

Using the Same Coffee Beans for Production

Different Flavor Expressions of Americano, Lungo, and Long Black

FrontStreet Coffee typically uses Sunflower Warm Blend coffee beans for espresso extraction, with parameters of 20g coffee grounds extracting 40g coffee liquid in 28 seconds. The espresso flavor expression is: sherry wine aroma, soft berry acidity, vanilla cream-like mouthfeel, and hazelnut chocolate aftertaste.

Lungo espresso extracted at 1:5 ratio shows these flavor characteristics: full of bitterness, with obvious wine aroma and chocolate notes, while other flavors are somewhat lacking.

Hot Americano made with 1:6 coffee-to-water ratio shows these flavor characteristics: distinct and lively sherry wine aroma, berry acidity is not obvious, with hazelnut and vanilla chocolate aftertaste.

Long Black made with 1:3 coffee-to-water ratio shows these flavor characteristics: creamy smoothness at entry and strong sherry wine aroma, clear caramel and chocolate aftertaste, rich at entry, clean in the finish.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473