Brew guide
Espresso
Lungo
The same coffee, run long. More cup, more bitterness to manage.
- Ratio
- 1:2 - 1:4
- Coffee
- 17-20 g
- Yield
- 50-70 g
- Time
- 45-60s
- Water temp
- 90-96 °C
A starting point - adjust to your beans.
No drink here is defined more loosely. Some bars mean a slightly longer espresso, others mean double the water - so the ratio genuinely runs from 1:2 to 1:4 depending on who is making it.
How to go about it
Pull as usual, but keep going well past the normal cut-off.
Taste as it stretches. The point where it turns dry and papery is your limit.
If it gets there too early, grind a little coarser so the extra water passes without stripping the bed.
Where these numbers come from
La Marzocco, Clive Coffee, and Common café practice.
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