A normal shot of espresso usually takes under 30 seconds to pull, whereas a lungo shot can take up to a minute. Lungo goes the other way than ristretto, brewing a larger coffee that uses more water than espresso. The result is a more concentrated beverage with a different balance in flavors than the typical espresso shot. The proper way to prepare a ristretto is by getting the finest grind with fresh beans, and using pressure to extract the normal amount of ground coffee for espresso with about half the water. Ristretto is more concentrated than espresso or lungo. It is definitely the most well-known of the three. Main Differences Between Ristretto, Espresso, and Lungoīefore we lay out the main features of each of these brew methods, we should take a look at what sets them apart.Įspresso is the baseline, the shot you’ve probably had if you’ve ever ordered an espresso-based drink at a coffee shop, like an americano or latte. They completion of the process differs slightly per brew type, and that’s where ristretto, espresso, and lungo come in. There are various techniques which produce different espresso drinks, all using the same roast and processes. Making espresso is a skill, a technique that the barista or coffee connoisseur must familiarize themselves with before being able to make quality cups. Ristretto and lungo are two terms that many people are unfamiliar with. Most are familiar with the word espresso, although familiar with the term doesn’t always mean understanding what it means. Ristretto, espresso, and lungo are three terms you’re bound to hear as you venture further into the world of coffee. If you’re diving deeper into the world of coffee, whether that means visiting new shops or buying a Nespresso, you’re eventually going to run into some unfamiliar terms. I’ve stumbled upon coffee shops with menu language so out of my range of knowledge I felt I better leave since the only word I could think of was “latte”.
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