Rome’s coffee culture is legendary, but finding a truly exceptional caffè lungo—not a watery Americano or a bitter over-extraction—requires insider knowledge. In 2026, Roman baristas are perfecting the lungo with precision grind sizes, temperature control, and single-origin beans. Whether you’re a curious traveler or a coffee purist, this guide reveals the top spots and the science behind the perfect long espresso.
Table des matières:
What Makes a Great Caffè Lungo?
A caffè lungo is essentially a longer espresso: more water passes through the same dose of coffee grounds, typically yielding 40–50 ml instead of the standard 25–30 ml. The challenge is balancing extraction: too short and it’s underdeveloped; too long and it turns bitter. The best Roman cafés achieve a smooth, aromatic cup with a light crema and a clean finish.
The Science of Extraction
To avoid bitterness, baristas use a coarser grind and slightly cooler water (around 88–90°C) compared to a standard espresso. This slows extraction and prevents over-extraction of bitter compounds. In 2026, many specialty cafés in Rome have adopted single-origin beans from Ethiopia or Colombia, which offer fruity and floral notes that shine in a lungo format.
Top 5 Cafés for Caffè Lungo in Rome (2026 Update)
After months of tasting and talking to local roasters, here are the five best places to order a caffè lungo right now.
1. Faro – The Specialty Pioneer
Located in the Trastevere district, Faro is a minimalist specialty café that roasts its own beans. Their lungo is pulled using a single-origin Ethiopian Yirgacheffe, resulting in a vibrant cup with notes of jasmine and lemon. The barista will ask if you want a “classic” or “light” roast—go for the light to experience the full acidity.
- Address: Via di San Cosimato, 14
- Price: €1.80
- Tip: Ask for a “lungo macchiato” if you want a splash of warm milk.
2. Sciascia Caffè 1919 – Old-School Precision
This historic café near the Vatican has been serving coffee since 1919. Their lungo is a textbook example: thick crema, balanced bitterness, and a nutty finish. They use a blend of Arabica and Robusta beans roasted in-house. The secret? A custom-modified La Marzocco machine that maintains stable pressure.
- Address: Via Fabio Massimo, 80
- Price: €1.50
- Tip: Pair with a maritozzo con panna for a classic Roman breakfast.
3. Roscioli Caffè Pasticceria – Gourmet Experience
Roscioli is famous for its pastries, but their coffee program is equally impressive. Their lungo uses a blend of Brazilian and Guatemalan beans, offering chocolate and caramel notes. The barista will adjust the grind on the spot based on humidity—a sign of true craftsmanship.
- Address: Via dei Giubbonari, 21
- Price: €2.00
- Tip: Buy a bag of their espresso blend to take home.
4. Caffè Trombetta – The Hidden Gem
Near Termini station, Trombetta is a tiny bar that locals swear by. Their lungo is served in a small glass with a thick, persistent crema. The roast is dark but not burnt, giving a full body with low acidity. It’s the closest you’ll get to a traditional Roman lungo.
- Address: Via Giovanni Giolitti, 159
- Price: €1.20
- Tip: Drink it at the counter for the full experience.
5. Necci 1924 – Hipster Vibe, Serious Coffee
In the Pigneto neighborhood, Necci is a historic café turned modern hotspot. Their lungo is made with a rotating single-origin bean from a different roaster each month. The baristas are trained to dial in the shot until it’s perfect. Expect a clean, tea-like body with complex fruit notes.
- Address: Via Fanfulla da Lodi, 68
- Price: €1.90
- Tip: Visit during afternoon hours when it’s less crowded.
How to Order a Caffè Lungo Like a Roman
Avoid common tourist mistakes. First, never ask for an “Americano”—that’s espresso diluted with hot water, not a lungo. To order, simply say “Un caffè lungo, per favore.” If you want it in a glass, specify “in vetro.” And don’t expect a large cup: a lungo is still served in a small espresso cup.
Mistakes to Avoid
- Asking for milk: a true lungo is usually drunk black; if you want milk, order a “macchiato lungo.”
- Expecting a large volume: a lungo is only slightly larger than an espresso.
- Adding sugar before tasting: a well-pulled lungo is naturally sweet.
Brewing the Perfect Lungo at Home
If you want to replicate the Roman experience, here’s a quick checklist:
- Grind: Slightly coarser than espresso (table salt consistency).
- Dose: 18–20 grams of coffee for a double lungo.
- Water temperature: 89–91°C.
- Brew time: 25–30 seconds for 40–50 ml.
- Bean type: Medium roast single-origin or a classic Italian blend with some Robusta for body.
Comparison: Lungo vs. Americano vs. Espresso
| Drink | Volume | Brew Method | Flavor Profile |
|---|---|---|---|
| Espresso | 25–30 ml | Pressure extraction | Intense, syrupy |
| Lungo | 40–50 ml | Longer extraction | Lighter, more aromatic |
| Americano | 150–200 ml | Espresso + hot water | Diluted, less crema |
Why 2026 Is the Year of the Lungo in Rome
Specialty coffee has finally taken root in Rome. In 2026, more cafés are offering single-origin options and educating customers about extraction. The lungos at Faro and Necci are proof that Rome can compete with Melbourne or London. Even traditional bars like Sciascia are experimenting with lighter roasts. This is the perfect time to explore the nuanced world of long espresso.
Final Tips for Your Caffè Lungo Journey
Visit two or three cafés in one day to compare. Take notes on crema, aroma, and aftertaste. Don’t be afraid to ask the barista about the beans—most are happy to share. And remember: a great caffè lungo is a balance of science and art. Enjoy the hunt.
Frequently Asked Questions
What is the difference between a caffè lungo and an Americano?
A lungo is a single extraction with more water, while an Americano is espresso diluted with hot water. The lungo retains more crema and a thicker body.
Is a caffè lungo stronger than an espresso?
No, it’s less concentrated because more water passes through the same amount of coffee. The caffeine content is similar, but the flavor is lighter.
Can I get a caffè lungo with milk?
Yes, but it’s not traditional. Order a “caffè lungo macchiato” for a splash of warm milk, or a “latte lungo” for a larger milk-based drink.
Why do some cafés charge more for a lungo?
Because it uses the same amount of coffee as an espresso but requires more precision to avoid bitterness. Specialty cafés often charge a premium for the skill involved.
What beans are best for a lungo?
Medium-roast single-origin beans with fruity or floral notes work well. Avoid dark roasts, which can become bitter with longer extraction.
Where can I buy whole beans for lungo in Rome?
Faro, Roscioli, and Sciascia all sell their own roasts. Look for bags labeled “per moka” or “per espresso” and ask the barista for lungo-friendly recommendations.
Photo by Gabriella Clare Marino on Unsplash
Great article! I’m planning a trip to Rome next year and love lungo. Do any of these cafés offer a decaf version?
Most specialty cafés like Faro and Roscioli do offer decaf options, though availability may vary. It’s best to ask the barista directly. Sciascia Caffè typically sticks to their traditional blend, so decaf might not be available there.
Interesting that they use cooler water for lungo. Does that affect the crema? I always thought crema needed high temperature.
Good question! Crema formation depends more on pressure and fresh coffee than temperature. Slightly cooler water (88–90°C) helps avoid over-extraction while still producing a stable crema, especially with a coarser grind. The cafés listed maintain excellent crema thanks to precise equipment.
Which café would you recommend for someone who prefers a milder, less acidic lungo?
For a milder, less acidic cup, try Sciascia Caffè or Roscioli. Sciascia’s blend of Arabica and Robusta gives a nutty, balanced profile, while Roscioli’s chocolate and caramel notes are smooth. Faro’s light roast Ethiopian can be quite bright, so it might not suit your taste.