Many coffee shops now offer Australian lungo as an alternative to americano, positioning lungo as a more proper black coffee. Americanos are not loved in third-wave coffee shops, as this whole culture revolves around maximizing the potential of a particular bean. And of course, adding 100-200 milliliters of hot water to a balanced espresso with its special body, aroma, taste characteristics simply makes the whole process of setting up an espresso and finding the perfect recipe meaningless.
As for the Australian lungo, it was invented at the World Barista Championship by Matt Perger, who competed for Australia and subsequently became the 2013 World Barista Champion. Perger introduced his lungo as a signature drink, and now he is known to a wide audience as the Australian lungo. He decided to make black coffee with a volume of about 200 milliliters, but at the same time violate all the canons of espresso: take a light roast coffee, coarse grinding and a long pour.
What is the point? We take coarse ground coffee, roasted under the filter, and put it in the portafilter basket. It turns out very dense and rich in taste black coffee, prepared many times faster than filter coffee (Australian lungo is brewed in an average of 30 seconds). Such a drink turns out to be denser than hario and aeropress, and somewhat richer in taste.