SCA Barista Fundamental 2025 – 400 Free Practice Questions to Pass the Exam

A Lungo shot is characterized by the use of a larger volume of water, which results in a longer extraction time compared to a standard espresso shot. This process leads to specific changes in the flavor profile of the coffee. When you look at a Lungo, it tends to have a more diluted taste when compared to a traditional espresso. This dilution comes from extracting more soluble compounds, including both desirable flavors and some that may be less desirable.

With this larger water volume and longer extraction, there’s a shift in emphasis toward the roast profile of the coffee. The flavor is often less intense or concentrated than that of a traditional espresso shot, allowing certain characteristics associated with the roast to come forward. This means that while you can taste a wider range of flavors, they may not be as bold, contributing to a milder experience overall.

In the context of the other options, while some might imply stronger flavors or different tastes, they do not encapsulate the unique qualities of a Lungo shot that focus on its combined aspects of dilution and roast emphasis.