Espresso is a brewing method that pressurized hot water through a compressed coffee puck at high pressure to pull a shot.
When preparing a Long Shot (also called a Lungo), the pull time is extended to 35 to 40 seconds. Double the pull time equals double the volume.
A long shot is noticeably larger — twice the size of a one-ounce espresso shot.
A long shot has slightly more caffeine than espresso since double the water needs to flow through the coffee grounds. More water means more extraction and, thus, more caffeine.
A long shot is more bitter, less intense, and boasts flavors like nuttiness, caramel, and chocolate.