Lungo vs. Americano - What's the difference ?
At first glance, the lungo and the americano seem quite similar—both start with a double espresso and hot water. However, their preparation sets them apart, subtly shaping their taste. Extraction and dilution methods influence the coffee’s aromatic profile, creating a unique experience for coffee lovers.
The Lungo
A lungo starts with a double espresso shot, then an equal amount of hot water. This extra dilution gives it a lighter texture and a slightly milder taste than a classic espresso, while still preserving its rich aromas. Since the extraction runs a bit longer, the result is a larger cup with deeper, more developed flavors—though sometimes a touch more bitterness due to the extended brewing process. It’s delicious with our Vision espresso blend. But if you find it a little too bold, an americano might be a better fit for you.
The Americano
The method is simple: add a double shot of espresso to hot water and you’re done. This method helps keep the crema intact—that delicate, golden foam that forms naturally on the surface of the espresso and holds a lot of the rich, aromatic flavors.
The Americano is loved for its perfect balance: the bold kick of espresso meets the smoothness of drip coffee. By diluting the espresso, you reduce its bitterness and acidity, while still keeping all those deep, aromatic notes and that syrupy texture. The amount of water you add can be adjusted to your taste, so you can dial up or down the intensity. For a real treat, try it with a strong coffee like our Corposo—it’s got delicious roasted nutty notes!
Unlike drip coffee, which takes time to brew as water passes through coarser grounds, the Americano keeps the complexity and richness of an espresso, but with a lighter mouthfeel. It’s perfect for those who love the bold flavors of espresso but want something a little more mellow.
It’s important to note that there are several ways to prepare these coffees, each bringing a unique twist to the experience. At Café William, we stick with the most common technique: adding hot water to espresso to lengthen it, preserving that punchy intensity and balanced flavor. In Europe, the lungo takes a slightly different approach. Here the espresso shot is pulled for a longer time, which tweaks the bitterness and body, giving it a smoother, more complex flavor. In North America, the Americano is usually made by adding espresso to hot water, giving it a lighter, more uniform flavor, without the intensity upfront. So, whether you’re enjoying a lungo or an Americano, the way it’s made really shapes the taste and texture, offering something for every coffee lover to enjoy.
