Lungo means "long" in Italian, referring to a lengthened espresso extracted by passing more hot water through the same amount of coffee grounds. It is often mentioned alongside Long Black, which has led to no shortage of misunderstandings—some people mistakenly believe the only difference between the two lies in the order in which the espresso and water are added, or that a Long Black is based on a Lungo. This article will clarify the definition of Lungo, its core differences from Espresso and Long Black, and introduce modern Lungo extraction methods. It also retains relevant recommendations and product information from Front Street Coffee for coffee enthusiasts' reference.

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The Italian word "Lungo" often appears alongside "Long Black" in discussions, so misunderstandings surrounding it are hardly rare. While browsing the internet recently, Front Street Coffee noticed claims such as "the only difference between a Lungo and an Americano is whether the espresso or the water is added first," or "a Long Black is actually an Americano made with a Lungo as its base." Such views are in fact inaccurate.

How do you extract a "modern Lungo"?

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