Ristretto is favored by those who enjoy a bolder, more intense coffee experience. ![]() The choice between ristretto and lungo ultimately depends on personal preference. The increased volume in lungo creates a more diluted espresso, allowing for subtle flavors to emerge while maintaining a rich and aromatic experience. Volume: A lungo shot typically yields around 60-90 milliliters (2-3 ounces) of liquid. The extended contact time between water and coffee grounds allows for a more gradual extraction, resulting in a milder, less concentrated flavor profile. Timing: The extraction time for lungo is longer than ristretto, usually ranging from 30 to 40 seconds. For example, if you use 20 grams of coffee, you would extract a lungo shot with 40-60 grams of water. ![]() This means using double or triple the weight of water in comparison to the ground coffee. Ratio: For lungo, the ideal weight ratio is often 1:2 or 1:3. As the name suggests, lungo refers to a longer shot of espresso that is extracted using more water and a lengthier brewing process. On the opposite end of the espresso spectrum, we have lungo, which translates to "long" in Italian. The small volume enhances the intensity of the flavors, providing a rich, full-bodied taste experience. Volume: A ristretto shot typically yields around 15-20 milliliters (0.5-0.7 ounces) of liquid. The limited contact time between water and coffee grounds allows for a swift extraction, resulting in a bold, concentrated flavor. On average, it takes approximately 15 to 20 seconds to extract a ristretto shot. Timing: The extraction time for ristretto is shorter compared to other espresso variations. ![]() For example, if you aim for a 20-gram ristretto, you would use 20 grams of coffee. This means using the same weight of ground coffee as the final liquid output. As a result, an average lungo contains more caffeine than an espresso.Ratio: The ideal weight ratio for ristretto is typically 1:1. Because a lungo coffee has a longer extraction time, the water absorbs more caffeine from the coffee grind. This often makes a lungo coffee more bitter than an espresso. Because more water runs through the coffee grind for a longer period of time, more flavor components end up in your coffee. A Lungo uses the same amount of coffee as an espresso, but the grind is often a lot coarser to prevent over-extraction. Also, twice as much water is used to make a lungo. Lungo is Italian for "long" and this type of coffee has a longer extraction process than the espresso. The high pressure with which an espresso is brewed creates the well-known crema layer on the coffee. Relatively little water is used for brewing an espresso, which results in the intense taste that you are used to from an espresso. To prepare an Espresso, a fine coffee grind, high pressure and a throughput time of about 25 to 30 seconds are used. The espresso is known for its strong taste and is considered a 'normal' coffee in Italy. ![]() Yet there are many more differences that we will discuss in this coffee blog. But do you know what the difference is? It is well known that you get a smaller cup with an espresso with less coffee and that a lungo is often less strong than an espresso. A Lungo or an Espresso, you've probably heard of both types of coffee.
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