How does a Lungo shot differ from a Normale shot?

A Lungo shot differs from a Normale shot primarily in its extraction method. In a Lungo shot, more water is used compared to a Normale shot, and this increased water volume is accompanied by a longer extraction time. This process allows for different compounds to be extracted from the coffee grounds, which can lead to a different flavor profile and texture.

By using nearly double the amount of water, a Lungo not only results in a larger shot but also alters the concentration of flavors and oils extracted from the coffee. This method highlights certain tastes that may be less prominent in a shorter Normale shot, while also affecting the overall caffeine content. This distinction is essential for understanding espresso preparation and flavor development in coffee brewing.

The other options do not accurately describe the differences in brewing characteristics between a Lungo and a Normale shot, focusing instead on aspects such as grind size, water quantity without context to time, or unrelated preparation methods.