Lungo vs Americano: What's the Difference?

If you’ve ever ordered an Americano at a specialty coffee shop, you might have noticed “lungo” listed nearby and wondered what makes them different. Both result in larger, black espresso drinks, but the way they’re made creates noticeably different cups. This guide breaks down the difference and shows you how to make each.

The Core Difference

The key distinction is when the water is added:

• Lungo: Water passes through the coffee grounds during the espresso pull (more water, same grounds, longer extraction)
• Americano: Water is added to the shot after it’s pulled (standard espresso + hot water in the cup)

This difference in process produces different flavor profiles despite similar serving sizes.

What Is a Lungo?

Lungo (Italian for “long”) is an espresso pulled with extra water. Instead of stopping the shot at the standard 1:2 ratio (18g coffee → 36g liquid), you let it run to roughly 1:3 or 1:4 (18g coffee → 54–72g liquid).

The extra water extends the extraction time. The pump runs longer, pulling more from the grounds — including the later-phase compounds that are more bitter and astringent.

Lungo characteristics:

• Volume: 50–80ml
• Stronger bitterness than standard espresso
• Lighter in color (crema thins out)
• More caffeine than a ristretto, similar to or slightly more than a standard double
• Less sweet, less body than a ristretto or normale

How to Pull a Lungo

1. Dose your portafilter as normal (e.g., 18g for a double)
2. Start your shot
3. Let it run until the scale reads 54–72g in the cup (vs. 36g for standard espresso)
4. Stop the pump

The shot will run 35–50 seconds depending on your grind. The extended time is expected — don’t grind coarser to compensate, as that produces weak, flat flavor.

Note: If your lungo tastes incredibly harsh and astringent, you may be extracting too far. Try stopping at 1:3 (54g) instead of 1:4 (72g).

What Is an Americano?

An Americano is a standard double espresso shot with hot water added in the cup after extraction. The ratio varies by preference, but a typical recipe is:

• 36g espresso + 80–120ml hot water
• Total: ~115–155ml

The espresso is pulled at the normal 1:2 ratio first, then the water is added. This means you get the full flavor development of a proper espresso shot, just diluted to a lower concentration.

How to Make an Americano

There are two approaches, and they taste different:

Espresso-first (most common):

1. Pull your double espresso shot into the cup
2. Add hot water on top

Water-first (preserves crema):

1. Add hot water to the cup first
2. Pour espresso shot on top — the crema floats and the drink looks more visually appealing

The water-first method is used in some specialty shops. The espresso-first is more common. See our Americano vs Long Black guide for a full comparison of these two approaches — the water order difference is actually the defining distinction between an Americano and a long black.

Lungo vs Americano: Side-by-Side Comparison

Which Should You Make?

Choose lungo if:

• You want a smaller, more concentrated black coffee (less volume than Americano)
• You enjoy bold bitterness
• You’re following a recipe that calls for lungo (some cocktails and food pairings)
• You’re curious about the classic Italian approach to “long” coffee

Choose Americano if:

• You want a smooth, large black coffee (like a filter coffee experience)
• You prefer lower bitterness
• You’re serving guests who want a “normal sized” coffee
• You’re making it at a cafe (Americano is universally understood; lungo less so outside Italy)

Most home baristas find the Americano more satisfying as a daily driver. The lungo’s extended extraction often produces noticeable harshness unless your beans and grind are very well calibrated.

Where Lungo Fits in the Espresso Spectrum

The full range from most concentrated to most diluted:

See our ristretto vs espresso guide for how the shorter end compares.

A Note on Nespresso “Lungo”

If you use a Nespresso or similar pod machine, you’ve probably seen a “lungo” button. On these machines, lungo means “more water” — approximately 110ml vs 40ml for espresso. The concept is the same (more water through the same pod), but the taste profile from a pod is different from a traditional espresso machine lungo because the brewing dynamics are completely different.

Tips for Better Results

For lungo:

• Use medium to medium-dark roasts — lighter roasts go bitter faster with extended extraction
• Keep track of your yield by weight, not just time
• Stop at 54–60g if the first attempt is too harsh

For Americano:

• Use pre-heated water (not boiling — around 88–92°C) for best results
• Try water-first to preserve the crema and get a better presentation
• Adjust the espresso-to-water ratio to taste: some people go 1:4, others prefer 1:2

Related Guides

• Americano vs Long Black - The water-order difference that defines these two drinks
• Ristretto vs Espresso - The shorter side of the espresso spectrum
• Espresso Ratio Guide - Dose, yield, and ratio fundamentals
• Espresso Grind Size Guide - How grind affects extraction length and flavor
• Getting Started with Home Espresso - Complete beginner’s guide