Long shot vs ristretto: What are the differences?

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Calling all espresso lovers! Have you ever found yourself at a coffee shop, staring blankly at the menu, wondering what in the world is the difference between a ristretto and a long shot? Today, we’re diving into the world of espresso and breaking down the differences between these two popular shots. Whether you’re a fan of short and strong or long and mellow, we’ve got you covered. So, sit back, sip on your favorite brew, and let’s get started!

What is a Ristretto?

Picture this: a tiny, but mighty shot of espresso that packs a flavor punch like no other. That is a ristretto.

The word “ristretto” comes from the Italian language and means “restricted” or “limited.” This name refers to the fact that a ristretto shot uses less water than a regular espresso shot. 

A ristretto is typically brewed with half the amount of water that is used for a regular espresso shot, but with the same amount of coffee grounds. As a result, a ristretto shot is more concentrated and has a thicker, more syrupy consistency than a regular espresso shot. It is often described as having a sweeter, more intense flavor with less bitterness.

What is a Long Shot?

A long shot, also called lungo, is a longer espresso shot made with more water than a regular espresso shot. The word “lungo” also comes from the Italian language and means “long” or “lengthened”.

A long shot is typically brewed with double the amount of water that is used for a regular espresso shot, but with the same amount of coffee grounds. As a result, a lungo shot is less concentrated and has a thinner, more watery consistency than a regular espresso shot. It is often described as having a milder, more diluted flavor with more bitterness.

The Differences: Long Shot vs Ristretto

1. Water volume

One of the main differences between the ristretto and the long shot is the amount of water used in the brewing process. A ristretto shot uses less water than a regular shot, usually around 15-20 ml. On the other hand, a long shot uses more water than a regular shot, usually around 60-90 ml.

2. Extraction time

The extraction time for a ristretto shot is shorter than that of a regular or long shot, usually around 15-20 seconds. In contrast, the extraction time for a long shot is longer than a regular shot, typically around 30-40 seconds.

3. Grind Size

As a general rule, flavor from the coffee grounds is extracted faster the finer the grounds. When you grind too fine, there is a risk fo the coffee being over-extracted if the extraction process is too long. For the ristretto, we want very fine grounds, even finer than you would use to make a regular espresso shot. This is going to allow the water to extract more of the flavor during the short brewing process.

In contrast, the grind size for a lungo shot is coarser than that of a regular shot, to accommodate the longer extraction time and avoid over-extraction.

4. Serving size

The serving sizes of the ristretto and long shot are proportional to the amount of water used for extraction. A ristretto shot is served in a smaller cup, usually around 25-30 ml, compared to a regular or long shot which is served in a larger cup, usually around 60-120 ml.

5. Caffeine

The long shot has a longer brewing time which means that more caffeine is extracted from the coffee grounds. This is why the long shot has a higher caffeine content compared to a ristretto shot, which has a shorter extraction time.

But, this does not that the ristretto has a low caffeine content! Even though the ristretto is about half the size of a regular espresso shot, it has almost the same caffeine content. A 0.5 oz ristretto has around 63 mg of caffeine, compared to 68 mg in a regular shot. On the other hand, the lungo, generally, has slightly more caffeine than a regular shot.

6. Taste

The taste of a ristretto shot is more intense, sweeter, and less bitter than a regular or lungo shot. The taste of a lungo shot, on the other hand, is often described as more diluted, milder, and more bitter than a regular or ristretto shot. 

7. Acidity

Now this depends on what we are referring to by acidity. If we are talking about the PH levels of coffee, then the long shot is going to be more acidic. This is because the longer extraction means most of the coffee acids and caffeine, which contribute to acidity, have been extracted. 

But, if we are talking about taste, generally, the ristretto is going to have more of a sour taste. Why? Well, during the brewing process fruity and acidic notes are extracted first, followed by the sweet ones, while the bitter notes are the last ones to be extracted. For a ristretto, this means that the acidic notes are always going to be in the final cup while the bitter notes may not even be extracted due to the shorter brewing time. Having mostly acidic and sweet notes in the drink, will result in the coffee having a sourer taste compared to a regular espresso shot.

8. Bitterness

Following the logic above, a ristretto shot is generally less bitter than a regular or lungo shot. The short extraction time means that the bitter notes may not be fully extracted. This is how we get a more concentrated but less bitter drink.

9.Price

The price of a ristretto or lungo shot can vary depending on the cafe or roaster, but in general, ristretto shots tend to be slightly more expensive than regular or lungo shots, due to the higher concentration and quality of the extraction.

Double espresso vs. Long shot

Many people think a double espresso and a long shot are basically the same drink. However, even if they look similar, the taste can be very different.

The biggest difference between the two is the amount of coffee used. A double shot of espresso is made with a double dose of coffee grounds, which usually means around 14-18 grams of coffee. In contrast, a long shot of espresso is made with a regular dose of coffee grounds, which usually means around 7-9 grams of coffee. Unless, of course, you are making a double long shot.

On top of that, a double shot of espresso is typically extracted with around 60 ml of water, while a long shot of espresso is extracted with more water, usually around 90-120 ml. As a result, a double shot is stronger, more concentrated, and smaller in size than a long shot of espresso, as it contains a higher dose of coffee grounds and less water.

Americano vs. Long shot

Now you may be wondering, if the long shot is a more diluted espresso, is it the same as an americano? Well, they may seem similar, but there are actually quite different drinks in terms of their preparation and flavor profile. 

Let’s talk about the preparation first. While a long shot is an extended extraction of a regular espresso shot, an americano is made by making an espresso shot first and then diluting it with water. 

An Americano is larger in volume than a long shot, at around 180-240 ml. A long shot is typically around 90-120 ml.

Finally, when it comes to taste, americanos have a smoother, more mellow taste compared to long shots, which are generally stronger and more intense.

How to make a Ristretto?

Making a ristretto at home requires an espresso machine and a good burr grinder that can get you very fine grounds. Most espresso machines have the option for a single or double espresso shot. This means you can also make a single or double ristretto. Follow these steps to make a ristretto:

  1. Weigh your coffee beans. Use the same amount of coffee you would use for a regular espresso shot. This amount of coffee can vary depending on the size of the portafilter. But, as a general guideline, you can use around 7-9 grams for a single shot and 14-18 for double.
  2. Grind fresh coffee beans to a fine consistency. Aim to use high-quality beans for the best flavor.
  3. Heat the espresso machine and ensure that the water temperature is between 190°F and 200°F.
  4. Tamp the coffee grounds into the portafilter, applying even pressure to ensure an even extraction.
  5. Place the portafilter into the espresso machine and start the extraction. For a ristretto shot, you’ll want to stop the extraction process at about 15 to 20 seconds. But, most importantly, aim to get the right output.
  6. Watch the shot carefully and aim for 0.5 to 1 ounce (15-30 ml) of espresso depending on whether you are making a single or double shot. 
  7. Serve the ristretto shot immediately and enjoy!

How to make a Long Shot?

Making a lungo at home is similar to making a regular espresso shot, but with a longer extraction time and a larger volume of water. This means you will need to have an espresso machine and a burr grinder. Here are the steps to make a lungo:

  1. Weigh your coffee beans. Use the same amount of coffee you would use for a regular espresso shot. This amount of coffee can vary depending on the size of the portafilter. But, as a general guideline, you can use around 7-9 grams for a single shot and 14-18 for double.
  2. Grind fresh coffee beans to a medium-fine consistency.
  3. Heat the espresso machine and ensure that the water temperature is between 190°F and 200°F.
  4. Tamp the coffee grounds into the portafilter, applying even pressure to ensure an even extraction.
  5. Place the portafilter into the espresso machine and start the extraction. You’ll want to let the extraction go for about 35 to 40 seconds.
  6. Watch the shot carefully and stop the extraction when you have 2 or 4 ounces (60-120 ml) of espresso depending on whether you are using a single or double portafilter. 
  7. Serve the lungo shot immediately and enjoy!

What Beans Are Good for Ristretto?

Ultimately, the best beans for ristretto are the ones that you enjoy the most. You can use the beans that you already like for regular espresso and experiment to see how the taste changes when you brew a ristretto with them.

Generally, a medium or medium-dark roast is preferred for ristretto shots. This roast level allows the beans to develop a rich and complex flavor profile without being too acidic. It’s worth noting that the roast level can affect the extraction time and flavor profile of the shot. A lighter roast may require a longer extraction time to fully develop its flavor, while a darker roast may extract faster due to its more porous surface. Experiment with different roasts and extraction times to find the perfect balance of flavor and intensity that you enjoy.

Which is better: Long Shot vs Ristretto?

This totally depends on personal preference. I personally enjoy both types of shots depending on my mood and the time of the day. A ristretto can be great in the morning for a quick boost of energy. On the other hand, a long shot can be great for a more relaxing and balanced experience.

FAQs

What’s the difference between a long shot vs ristretto?

The main difference between a ristretto and a long shot is the amount of water used and the length of the extraction process.

A ristretto is a short and concentrated shot of espresso made by using less water and a shorter extraction time. This results in a smaller volume of espresso, but with a higher concentration of coffee flavors and oils. A ristretto is typically stronger, more intense, and has a thicker crema than a regular espresso shot.

On the other hand, a long shot is made by using more water and a longer extraction time than a regular espresso shot. This results in a larger volume of espresso, but with a milder and less concentrated flavor profile. A long shot is typically smoother and less intense than a regular espresso shot.

What are some good beans to use for a ristretto?

When it comes to choosing beans for a ristretto, it’s important to select a coffee that can stand up to the short extraction time and deliver a strong and complex flavor profile. Here are some good beans to consider:

1.    Brazilian Coffee: Brazilian coffee beans are known for their low acidity and sweet, nutty flavor. They are a great choice for ristretto shots because they produce a creamy and smooth shot with notes of chocolate and caramel.

2.    Ethiopian Coffee: Ethiopian coffee beans are known for their bold and fruity flavor profile. They produce a ristretto shot with a complex and layered flavor, often with notes of blueberry and citrus.

3.    Colombian Coffee: Colombian coffee beans are known for their balanced flavor profile and medium acidity. They produce a ristretto shot with a smooth and sweet flavor, often with notes of caramel and chocolate.

4.    Italian Roast Coffee: Italian roast coffee beans are dark roasted and produce a ristretto shot with a bold and intense flavor. They are a good choice for those who prefer a strong and robust coffee flavor.

5.    Espresso Blends: Espresso blends are specifically designed for use in espresso machines and produce a ristretto shot with a balanced and complex flavor profile. Look for blends that contain a mix of beans from different regions to achieve a unique and layered flavor.

Are ristrettos and long shots good for a quick pick-me-up?

Yes, both ristrettos and long shots are good for a quick pick-me-up. While they have different flavor profiles and strengths, they both contain caffeine and can provide a quick burst of energy. However, if you are looking to optimize for caffeine, you should choose the lungo. This drink is larger in volume than the ristretto and the regular espresso and packs a higher caffeine content.

What are some tips for making the perfect ristretto?

Making the perfect ristretto requires a combination of the right equipment, good-quality beans, and proper technique. Here are some tips to help you make the perfect ristretto:

1.    Use fresh beans: Start by using fresh and high-quality beans. Beans that are too old or have been exposed to air can result in a flat and dull-tasting ristretto.

2.    Grind the beans correctly: Use a high-quality burr grinder to grind the beans just before you make the ristretto. The grind size should be very fine, like table salt, to ensure proper extraction.

3.    Preheat the equipment: Make sure that your espresso machine and portafilter are properly preheated. This will help to ensure that the water is at the correct temperature and that the shot is extracted evenly.

4.    Tamp the coffee correctly: Use a tamper to compress the coffee grounds evenly in the portafilter. The tamping pressure should be consistent, and the coffee should be evenly distributed.

5.    Use the correct water temperature and pressure: The water temperature should be between 195-205°F (90-96°C), and the pressure should be between 9-10 bars for the perfect ristretto.

6.    Monitor the extraction time: Aim for an extraction time of around 15-20 seconds for a ristretto. The shot should be stopped as soon as the first drops of blond crema appear.

7.    Enjoy promptly: Ristrettos are best enjoyed promptly after extraction. This will ensure that the flavors and aroma are at their peak.

What’s the difference between a lungo and a double shot?

A lungo is a longer shot made with more water and the same amount of coffee grounds as a regular shot, resulting in a larger volume of liquid and a milder flavor. On the other hand, a double shot is just a larger espresso shot. It is made with twice the amount of coffee grounds and twice the amount of water as a single shot.

What is the difference between a ristretto and an americano?

The main difference between a ristretto and an Americano is the preparation method and the strength of the espresso.

A ristretto is a short shot of espresso made with the same amount of coffee grounds as a regular espresso shot but with half the amount of water. The result is a small, concentrated shot with a strong and intense flavor.

An Americano, on the other hand, is a shot of espresso that is diluted with hot water. The hot water is added to the espresso shot to make a larger and milder coffee drink.

So, while a ristretto is a small and concentrated shot of espresso, an Americano is a larger and milder coffee drink made by adding hot water to an espresso shot.

Can I use any type of espresso machine to make a ristretto or long shot?

In general, you can use any type of espresso machine to make a ristretto or long shot, as long as the machine is capable of producing enough pressure and temperature to properly extract the coffee. However, there are some types of espresso machines that are better suited for making ristrettos or long shots.

For ristrettos, machines with a pre-infusion feature can be useful. This allows the coffee to be pre-wetted before the extraction, which can help to create a more even extraction and a stronger, more concentrated shot.

For long shots, machines with a larger portafilter basket can be helpful, as they allow for more coffee to be used in the shot. Additionally, machines with a higher water output can make it easier to extract the larger volume of water needed for a long shot.

Conclusion

And there you have it! Ristretto and Lungo may both be espresso-based drinks, but they are as different as night and day. Ristretto and Lungo are two different takes on the classic espresso shot. Whether you prefer the bold, concentrated flavor of a Ristretto or the mellow, diluted taste of a Lungo, there is no denying that both drinks have their unique charm. So, go forth and experiment with these two coffee classics, and let your taste buds be the judge!

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