Lungo

A longer espresso pulled to a larger yield, roughly 1:3 to 1:4.

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Why shots taste different

What it means

A longer espresso pulled to a larger yield, roughly 1:3 to 1:4. The drink becomes larger, less dense, and often more open in flavour. Stretched too far without care, it can become thin, woody, and bitter as the later stages of extraction dominate.

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Where this leads

Each one pushes this into the cup, compares it, or helps you act on it.

The numbers that define the shot

Brew Ratios

Shot style starts as ratio.

Use ratio and taste together. The number gives structure, but the cup still decides whether the recipe is right.

What people mean when they say "extraction"

Espresso Strength

Then read how concentrated it feels.

Use the word strength carefully. It describes concentration, not quality.

What people mean when they say "extraction"

Espresso Extraction

A style can still extract badly.

Separate extraction from strength in your thinking. One asks how much was dissolved, the other how concentrated the drink feels.

How you read the result

Yield

Measure the style rather than naming it by feel.

Think of yield as the result you are aiming for and brewed weight as the way you verify you hit it.