Americano vs. Lungo vs. Caffè Crema: Preparation, Volume, and Taste Compared

Overview: Americano, Lungo, and Caffè Crema

All three drinks are based on espresso – but they differ significantly in preparation, coffee volume (ml), brew ratio, mouthfeel, and use. Here's a quick comparison:

• Americano: Espresso lengthened with water (espresso with water). 150–240 ml total volume, clear and smooth, also ideal cold as Iced Americano.
• Lungo: Longer extracted espresso (35–45 s, 50–90 ml). Stronger, tends to be more bitter than espresso, concentrated and straight from the machine.
• Caffè Crema (Schümli): Pressure-brewed coffee with a coarser grind, 120–180 ml at approx. 9 bar. Close to filter coffee, but with crema.

If you need the Americano Lungo difference in one sentence: For Americano, the additional water is added to the cup after extraction; for Lungo, the water is pushed through the puck during extraction.

Americano: Step-by-Step Preparation

Recipe & Quantities: Espresso to Water (150–240 ml Total Volume)

Americano preparation is simple and reliable – perfect for beginners:

1. Brew an espresso or doppio. Reference: 18–19 g coffee grounds, 1:2 to 1:2.2 brew ratio coffee:espresso in 25–30 s. Result: approx. 36–42 g espresso.
2. Heat water to 80–92 °C (not boiling, to avoid harshness).
3. Dilute with hot water to a total volume of 150–240 ml. Typical starting points:
   • Single espresso + 110–180 ml water
   • Doppio + 80–160 ml water
4. Tip: For stable crema, pour water into the cup first, then espresso (Long Black style). Vice versa, it will be smoother in mouthfeel – both are legitimate.

The coffee:water brew ratio for Americano is more flexible than for espresso because you dilute it afterward. Experiment to find your favorite ratio: 1 part espresso to 2–5 parts water works well in practice.

Taste & Use: Clear, Smooth, Also Ideal as Iced Americano

Americano tastes smoother than espresso, with emphasized clarity, lighter sweetness, and reduced bitterness. Acidity is softened, and the flavors are easy to drink in large sips. Perfect as a "large cup" without a filter setup and a great basic recipe for Iced Americano.

Bean recommendation: Medium roasts (100% Arabica or mild blends) with clean sweetness and moderate acidity. This keeps the Americano transparent and not "thin."

Lungo: Preparation and Common Mistakes

Recipe & Times: Longer Extraction (35–45 s, 50–90 ml)

Lungo preparation is a longer espresso extraction. You pull more liquid through the same coffee puck:

1. Dose: 16–19 g in the basket. Tamp like espresso, clean puck.
2. Grind size: Set like espresso to slightly finer, so the flow remains stable (no trickling, no stopping). Goal: 35–45 s extraction time.
3. Extraction: 50–90 ml total volume into the cup. Observe the color – stop when the stream becomes very pale.

Common mistakes and countermeasures:

• Over-extraction (bitter, woody): Stop earlier or slightly coarser grind/lower pressure/slightly cooler water (approx. 92–94 °C instead of 96 °C).
• Channeling (sharp bitter peaks, uneven taste): Even distribution (WDT), flat surface, clean shower screen.
• Watery and bitter at the same time: Readjust dose and grind size, aim for an extraction time of around 40 s.

Note: A Lungo is not "espresso + water." In a Lungo, the water flows through the puck – thus additionally extracting bitter and dry components. This is precisely its character and its risk.

Taste & Strength: Stronger, Tends to Be More Bitter Than Espresso

Compared to espresso, Lungo exhibits more roast aromas, dark chocolate, nuts, and slightly tart herbal notes – with a higher cup volume. It appears stronger but can be "drier" and more bitter if the extraction runs too long. Many perceive Lungo as "classically Italian" for a large cup from a portafilter machine.

Caffè Crema (Schümli): How to Make It

Recipe, Grind Size & Volume: Coarser Grind, 120–180 ml at 9 Bar

Caffè Crema (also Café Crème or Schümli) is popular in Switzerland: a long coffee from an espresso machine or automatic machine, with stable crema.

1. Dose: 14–18 g coffee for one cup (depending on sieve/basket).
2. Best setup: Automatic Caffè Crema machine or portafilter with a large basket. Pressure around 9 bar, temperature 92–94 °C.
3. Grind size: Significantly coarser than espresso, so that no over-extraction occurs at 120–180 ml and the crema is retained.
4. Extraction: 25–40 s for 120–180 ml. The flow should remain calm, without "spitting." For portafilters, bottomless baskets help detect channeling.

Practical notes:

• Automatic machines are predestined for Caffè Crema because they maintain stable dose, grind size, and flow.
• It works with a portafilter but requires fine-tuning: coarser grind, clean puck preparation, possibly pre-infusion.

Taste & Mouthfeel: Close to Filter Coffee, with Crema

Caffè Crema combines the clarity of filter coffee with a velvety crema. It tastes lighter than an Americano from dark roasts and rounder than a Lungo. Mild nut, caramel, and chocolate notes are well-expressed, and acidity remains moderate.

Differences Compared

Volumes, Brew Ratio & Caffeine

• Americano: 150–240 ml total volume. The base is an espresso (e.g., 36–42 g from 18–19 g coffee), which is lengthened with water. The brew ratio coffee:espresso remains typical for espresso (approx. 1:2); dilution occurs afterward. Americano caffeine content roughly corresponds to the underlying espresso/doppio; the water changes the strength, not the caffeine content.
• Lungo: 50–90 ml, longer extraction (35–45 s). Effective brew ratio coffee:in-cup is larger than for espresso (e.g., 1:3–1:4). Due to the longer extraction, more caffeine ends up in the cup than with a short espresso.
• Caffè Crema: 120–180 ml at 9 bar, coarser grind. Dose similar to espresso or slightly higher, but longer flow. Caffeine content is often between Americano (from single/doppio) and large filter coffee, depending on dose and volume.

Practical values (guidelines, variable depending on bean/setup): Espresso 60–80 mg, Lungo 80–100 mg, Caffè Crema 100–140 mg per cup. The dose, extraction degree, and coffee volume in ml are crucial.

Best Beans & Grind Size Per Drink

• Americano: Medium roasts, 100% Arabica or mild blends. Goal: clarity and sweetness. Grind size like espresso; fine-tuning is based on the espresso shot, not the dilution.
• Lungo: Balanced, not too dark roasts, to avoid excessive bitterness. Best Lungo grind size: like espresso to slightly finer (for stable, longer extraction).
• Caffè Crema: Medium roasts with good crema formation and clear sweetness. Grind size significantly coarser than espresso, so that the cup at 120–180 ml does not appear "empty" or bitter.

Rule of thumb for coffee brew ratio: For espresso, the goal is usually ~1:2. Lungo goes beyond that, Americano maintains the espresso ratio and is then diluted. Caffè Crema adjusts grind size and flow so that 120–180 ml are harmoniously extracted.

Practical Tips: Water, Beans, Equipment

Good water, fresh beans, and clean equipment are more important than any precise recipe. Here's how to get the most out of Americano, Lungo, and Caffè Crema:

• Water: 50–120 mg/l total hardness, 20–40 mg/l carbonate hardness. Too hard emphasizes bitterness, too soft makes cups appear "flat." Use filtered or mixed water.
• Temperature: 92–96 °C at the brew group; Americano water 80–92 °C. Too hot promotes harshness and dryness.
• Beans: Fresh (7–60 days after roasting), stored airtight. Dose dark roasts carefully (bitterness), grind light roasts cleanly (acidity control).
• Cleanliness: Regularly clean shower screen, portafilter, grinder. Old oils taste rancid and bitter.

Portafilter, Automatic Machine, Grinder – What Fits What?

• Americano: Ideal with a portafilter. Pull a clean espresso and dilute with hot water. Alternatively: espresso from an automatic machine + hot water from the hot water dispenser.
• Lungo: Best with a portafilter Lungo with controlled longer extraction. Automatic machines can simulate this, but often with less consistency in flow and taste.
• Caffè Crema: Automatic Caffè Crema machine is comfortable and consistent. Achievable with a portafilter but requires a coarse grind, good distribution, and possibly pre-infusion.
• Grinder: Stepless adjustment helps enormously. Mark your espresso and Caffè Crema settings. For Americano, you don't need a special grind size – the espresso is the base.

Seasonal Tip: Making Iced Americano Right

1. Fill a glass with 6–8 large ice cubes.
2. Pull a doppio (36–42 g) directly over the ice cubes or extract into a pitcher first and immediately pour over ice.
3. Fill with cold water to 200–250 ml. If you prefer it stronger, stay at 180–200 ml.
4. Optional: A splash of sugar syrup or a piece of lemon zest for a fresh kick – your Iced Americano is ready.

Advantage over cold brew: lightning fast, clear, and without additional equipment – perfect for warm days.

FAQ

Is an Americano the same as filter coffee?

No. An Americano is espresso poured over hot water. Extraction occurs under pressure, which is why its aroma, body, and crema clearly differ from hand-brewed filter coffee.

What grind size is right for Lungo and Caffè Crema?

Lungo: slightly finer to like espresso, but with longer extraction. Caffè Crema: significantly coarser than espresso, so that no over-extraction occurs at 120–180 ml and crema is retained.

Which beans are best?

Americano: medium roasts, 100% Arabica or mild blends. Lungo: balanced, not too dark roasts to avoid bitterness. Caffè Crema: medium roasts with clear sweetness and good crema formation.

How do I avoid bitterness in Lungo?

Stop extraction in time (approx. 35–45 s), water not too hot, fresh beans, clean portafilter. Alternatively: prepare an Americano to achieve dilution without over-extraction.

Further thought: If you understand the three basic concepts – extracting espresso, lengthening, diluting – you can fine-tune recipes and find the best cup for every bean.