In truth the difference in strength between a regular espresso and a ristretto is smaller than espresso and lungo. But not very much different from an espresso, since that's a pretty strong coffee too. Which is why, on average, a ristretto is going to taste stronger or more concentrated than a lungo. That being said, on average you will get a weaker cup of coffee if you use more water. The weather when the coffee plant was growing and the quality of the soil are going to influence your coffee very much. And no two coffee bags are ever going to be the same. Most coffee companies offer a blend of Robusta and Arabica, especially for espresso. Some coffee beans give a stronger flavor, like Robusta. Something to note here: the strength of your espresso shot, how strong the flavor is and how bittersweet it ends up has less to do with the amount of water, and more with the coffee beans themselves. This makes the drink The less water, the stronger the coffee (usually) So 7 to 9 grams of ground coffee, but only 0.5 oz/15 ml of actual brewed coffee. So, a ristretto is going to use the exact same amount of ground coffee as a regular espresso, but half the water. You'll find such cups when ordering Turkish or Greek coffee as well, since they're very small, concentrated coffee servings. That's basically the world's smallest porcelain cup, usually under 3 oz/99 ml. It may come in what some folks call a demitasse. When ordering a ristretto you're going to get a very small drink. Unless you as for it specifically.Ī ristretto is a stronger, smaller espresso
You won't really see lungos in drinks that require milk or flavorings, since it's too mild. Usually you'll see lungos being served as-is, or in some cases as something to build an Americano with. This is assuming you're using the exact same kind of coffee for all your coffee shots. So instead of getting a 1 oz/33 ml drink, you're getting a 2 oz/66 ml cup of coffee that's going to be milder in flavor than a regular espresso. What you're getting when ordering an espresso lungo is the same amount of ground coffee - 7 to 9 grams - but in double the amount of water. This is the long version of a standard espresso. This is what you'll usually get in coffee shops and when ordering espresso based drinks like latte, cappuccino, flat white, and so on. The normal espresso shot: 7 to 9 grams of ground coffee, 1 oz/33 ml of brewed coffee including crema. This all means that you, the home barista, have to keep a close eye on your espresso shot if the machine isn't or can't be calibrated to pull an exact amount of water.Īnything past the 1 oz/33 ml with the same amount of ground coffee strays into lungo territory, which we'll get to in a bit. Some allow you to pull the shot manually and you can stop them at any time.īut most of them are almost completely automated, and all you can do is press the 'cancel' button when the espresso shot looks about right.įor example my parents' old espresso machine had to be stopped manually, otherwise it would keep pulling water through until it ran out. Now, some espresso machines calculate and use water as they're programmed. What's very important here is when you stop the water, or in other words close the shot. Usually that puck contains anywhere between 7 and 9 grams of very finely ground coffee, and the resulting brew reaches 1 oz/33 ml, crema included. So, when putting an espresso shot, you're passing very hot water (usually around 93 C/200 F) through a compact coffee puck. It's always best to brush up on your espresso knowledge, as the coffee lover you are. Some might already know this, some might not. The general structure of an espresso shotįirst, we need to make clear what a regular espresso looks like, sine we'll use this as a comparison/guideline. A red-eye espresso is a whole other drink.
The less water, the stronger the coffee (usually).A ristretto is a stronger, smaller espresso.A lungo is a drawn-out, weaker espresso.The general structure of an espresso shot.
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