![]() The extra water subdues some of the acidity you’d find in ristretto and espresso. If you enjoy Americanos but sometimes think they can be a little watered down, chances are you’ll enjoy a long shot. While this might not sound appealing because you’re using more water to brew a long shot, it actually tastes really pleasant.Ī long shot fills a gap in a cafe’s menus between an Americano and espresso. On the other hand, long shots go beyond traditional espresso extraction and focus on the bitter extraction at the end. The end result is an espresso that has a nice balance of acidity and sweetness without the bitterness often attributed to espresso. The taste between a ristretto and a long shot is as different as a vanilla latte and a cortado.īecause you’re restricting the extraction while brewing ristretto, you cut off the part of extraction that tastes bitter. Once you taste them, however, you’ll notice just how different they are. A ristretto will be 1-1.5oz and a long shot 2.5-4oz. The size is the main difference when looking at a ristretto and a long shot. They can both be added to milk drinks to change the overall taste and texture of lattes or cappuccinos. On the surface, they look pretty similar. Ristrettos and long shots are both variations on a traditional espresso. You’ll have to play around with your parameters and try out your long shots to figure out the best settings for your taste. So if you pull espresso shots between 25-30 seconds, pull a long shot between 40-45 seconds. Here’s the difference: run your shot for about double the time it would take for a regular espresso. Tamp your grinds the same as for espresso. ![]() A coarser grind allows more water to get through to the cup. Grinding the coffee bean slightly coarser decreases the resistance of hot water through the coffee. Grind the same amount of beans a touch coarser than you would for a normal shot. If you have a manual espresso machine, don’t worry, it’s still easy to make a long shot. If you have an espresso machine with a long shot preset, simply choose that and enjoy. Many semi- and super-automatic espresso machines have a pre-programmed setting for long shots. You can make sure this doesn’t happen by grinding coarser than usual. The trick is making sure you don’t over-extract the coffee and turn the taste too bitter or tarry. So, an espresso lungo will taste more bitter and subdued than regular espresso or ristretto. The bitter taste of coffee gets extracted later in the brewing process. If you use 14 grams of ground coffee, then you should extract about 45 grams of espresso. Long shots can also be defined by their ratio.Ī long shot should have a ratio of about 1:3-3.5. You might think that a long shot is just a doppio or double shot, but it is a little different. If a ristretto shot is a little more than half of the espresso, then an espresso lungo is about double that of an espresso. What is a Long ShotĪ long shot, or “lungo,” is a shot of espresso that is longer than normal. This last method is common in busy cafes and for automatic machines. Once the espresso is about 1.5oz, replace the cup with another and let the espresso finish pulling. ![]() The third (less preferred) way of making ristretto is by simply removing the cup before the espresso is finished. This is common in cafes that don’t want to change their grind size. This makes it harder for hot water to pass through the coffee and results in less water actually making it into the cup.Īnother way to achieve the same result is to simply tamp much harder than normal while keeping the grind size the same. The first (more traditional) method involves grinding the coffee finer than for a regular espresso shot. There are three main ways of making a ristretto espresso. Cortados and traditional cappuccinos are my favorites to have with ristretto shots. Drinks that have a lower ratio of coffee to milk tend to work best with ristrettos. You might order a ristretto if you want an espresso drink that has a ton of flavor packed into a couple of sips. If a regular espresso coffee has a brew ratio of 1:2.5-3 grinds to espresso, then ristretto has a ratio of about 1:1.įor example, you can brew a double ristretto by using 14-16 grams of ground coffee and extracting around 30 grams of coffee. While that’s a good guideline, ristrettos are more accurately defined by their ratio. The result is a shot of espresso that is a little sweeter, smoother, and less bitter than standard espresso. Generally, a traditional espresso is about 2oz of coffee. The idea is that you restrict how much hot water goes through the coffee by shortening the brew time. ![]() In Italian, “ristretto” means “restricted.” A ristretto shot is a short shot of espresso. ![]()
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