Ratio & Matter
- Fresh coffee beans (espresso roast preferred) 18–20 g
- Filtered water 60–80 ml (for extraction)
- Fresh beans produce better aroma and flavor. Medium-dark to dark roast coffee works best for a traditional Lungo taste. Beans that are 7–21 days after roasting give stable extraction and smoother crema.
Apparatus
- Espresso machine (manual, semi-auto, or automatic)
- Coffee grinder (burr grinder recommended)
- Portafilter
- Tamper
- Espresso cup (150 ml or smaller)
- Kitchen scale (highly recommended)
- Timer (phone timer works)
A simple step-by-step guide to making a smooth Lungo coffee at home using basic espresso equipment and clear brewing ratios.
The Process
Heat the Machine: Turn on the espresso machine and allow 10–15 minutes to fully heat. Run a short water flush through the group head to stabilize temperature. Proper heat improves extraction consistency.
Grind Coffee: Weigh 18–20 g coffee beans and grind them fine for espresso. For Lungo brewing, use a grind slightly coarser than espresso to prevent excessive bitterness. The texture should feel like fine table salt.
Prepare the Portafilter: Add the ground coffee into the portafilter and distribute evenly. Tap lightly to remove air pockets and level the surface before tamping.
Tamp: Press down firmly using the tamper with consistent pressure of about 15–20 kg. Keep the coffee bed flat and level. Avoid aggressive twisting to maintain even extraction.
Preheat Cup: Fill the cup with hot water and discard it before brewing. A warm cup helps maintain crema stability and temperature.
Brew the Lungo: Lock the portafilter into the machine and place the cup underneath. Start extraction and begin timing. Target Extraction Time: 35–45 seconds Yield: 60–80 ml The coffee should flow like warm honey, forming a steady stream that becomes lighter near the end. Stop the shot once the target volume is reached.
Serve Immediately: A Lungo tastes best within 30 seconds after brewing. Observe the crema before stirring to enjoy the full aroma.