Lungo: Difference between revisions - Wikipedia

As the amount of water ~~is increased~~increases or ~~decreased~~decreases relative to a normal shot, the composition of the shot changes ~~due to the fact that~~because the flavour components of coffee dissolve at varying rates. For this reason, a long or short shot will not contain the same ratio of components that a normal shot contains. Therefore, a [[ristretto]] is not simply twice as "strong" as a regular shot, nor is a lungo simply half the strength. Moreover, since espresso is brewed under [[pressure]], a lungo does not have the same taste or composition as coffee produced by other methods, even when made with the same ratio of water and ground coffee.

==Brewing==