Espresso, Lungo, or Ristretto – what's the difference? In this article, you'll learn how these three coffee specialties differ in preparation, taste, and intensity. Discover your favorite!
Coffee can be so diverse: You'll notice this especially when you take a closer look at the three Italian classics: espresso, lungo, and ristretto . At first glance, you might think they only differ in the amount of water. Upon closer inspection, however, you'll discover a whole world of flavor nuances, preparation variations, and fascinating background information. This in-depth article will take you on a journey that goes far beyond the simple difference between "short and long." By the end, you'll know all the important details to find out which preparation method best suits your coffee taste and how to get the most out of each variation at home.
Coffee Culture: A Brief Insight
Italian coffee culture has been firmly integrated into our everyday lives since the 20th century. Espresso , in particular, has become synonymous with Italian coffee art in many countries today: It is intense, compact, and has that incomparable crema that fascinates many coffee enthusiasts. But lungo and ristretto also play a major role in Italy and far beyond. While in Italy people are more likely to drink ristretto in a small bar "al banco," tourists prefer a slightly "longer" version of the lungo. And yet these three varieties are available in many cafés around the world because they satisfy such diverse needs: from a strong kick to a somewhat gentler, long-lasting pleasure.
These coffee specialties are more than just different brew sizes. They represent diverse taste experiences and even cultural rituals: Those who need a quick boost in the morning often reach for a short espresso; those who want to indulge in a longer coffee ritual prefer a milder lungo; and those who want to concentrate on the pure essence of coffee choose a ristretto. The appeal lies in trying each preparation individually and consciously savoring the moment.
Espresso – the Italian classic
An espresso is more than just "a small coffee." It is, in a sense, the forefather of many other coffee specialties, from cappuccino to latte macchiato. If you order at a classic espresso bar in Italy, you'll typically receive a 25–30 ml shot extracted from approximately 18 g of finely ground coffee. The water is forced through the coffee grounds at a pressure of approximately 9 bar, creating a complex and aromatic extraction.
A characteristic feature of espresso is its crema: a fine, golden-brown layer on the surface. It consists primarily of emulsified oils, tiny air bubbles, and the fine particles suspended in the coffee. The crema often serves as an indicator of quality: a stable, even layer indicates a successful extraction. Espresso tastes strong, concentrated, and thanks to the shorter extraction time, has less bitterness than some might expect.
The choice of beans and roast plays an important role in espresso. These are typically darker roasts, often developed specifically for espresso. A fine blend of Arabica and Robusta, for example, can achieve the perfect balance of acidity, sweetness, body, and crema. In any case, you should adjust the grind size of your grinder and the amount of ground coffee to your machine. Depending on your machine and personal preference, it may take a while to find your personal "sweet spot."
Ristretto – concentrated coffee enjoyment
The ristretto is often referred to as the soul of espresso. Its name means "limited" or "limited" in Italian. This refers to the amount of water used – a ristretto uses less water in the same extraction time, approximately 15–20 ml instead of the usual 25–30 ml. However, the amount of ground coffee remains the same. The result? An even more intense, aromatic drink, with fewer bitter notes and a greater emphasis on fruity or sweet components.
If you want to experience the pure, unadulterated taste of coffee, ristretto is perfect for you. Some describe it as a "short espresso," while others even call it the "true espresso." Because the extraction time is very short, many of the aromatic components are released, while potentially bitter components (which tend to dissolve in the final phase of extraction) are less likely to make their way into the cup.
To prepare your ristretto, all you need to do is adjust your espresso machine or portafilter to reduce the amount of water flowing through it. Sometimes it's enough to stop the brewing process a few seconds earlier. In other cases, you can adjust the amount of water directly on your machine if it's programmable. Experiment with different beans to see which varieties work best for your ristretto. Fruity Arabica beans are often a secret for a tangy, aromatic ristretto.
Lungo – relaxed coffee pleasure
"Lungo" means "long" in Italian. While espresso is brewed quickly and ristretto is even shorter, the lungo is its longer counterpart. It uses significantly more water (about 50–60 ml) – and the same amount of ground coffee. The result is a slightly milder, yet still aromatic coffee that you can enjoy at your leisure.
Many fans of the Lungo particularly appreciate its balance. The longer extraction time brings out a variety of flavors from the ground coffee, including sweet, nutty, or chocolatey tones. The body is less dense than an espresso, but you can sip a Lungo longer without it becoming too intense. The Lungo is sometimes called a "Caffè Americano" when served in a larger cup, although these can actually be two different preparation methods: For an Americano, hot water is added to the espresso afterward, while for a Lungo, more water is added directly to the coffee.
To prevent your lungo from becoming watery or bitter, timing is key. Many espresso machines have a programmable button for the water quantity. If your machine doesn't have one, you can use the extraction time as a guide: It's usually longer than for espresso, but it shouldn't be too over-extracted. 50–60 ml often provides a range where the lungo develops its mild, aromatic character without becoming unpleasant.
Technical aspects: extraction time and pressure
To properly understand espresso, lungo, and ristretto , it's worth taking a quick look at the topic of extraction time and pressure. All of these variations typically use a pressure of around 9 bar. This allows the water to quickly force through the fine coffee grounds. Differences arise from the amount of water and, consequently, the extraction time.
An espresso typically takes 25–30 seconds. A ristretto can finish in around 15–20 seconds, whereas a lungo might take 35–40 seconds or more. Once you finish the brew or program how much water flows through the coffee grounds, you essentially decide the character of your cup. Experimenters can let their imagination run wild and achieve a variety of flavors.
Please note that espresso machines can vary in strength. Those with a professional portafilter machine have more control than those using a fully automatic machine. However, even with a fully automatic machine, you can use different programs and settings to get closer to a ristretto or lungo. In any case, it's worth experimenting a bit to find the perfect balance between extraction, coffee volume, and pressure.
The right grind and its importance
Regardless of whether you're preparing an espresso, a lungo, or a ristretto, the right grind is crucial for a harmonious result. If your coffee is too fine, it can result in over-extraction, making the coffee bitter and unpleasantly intense. If the grind is too coarse, on the other hand, extraction may be insufficient, resulting in a flat or watery finish.
For espresso variations like ristretto and lungo, you should generally choose a fine grind. However, the fineness can vary slightly in the details: If you want to make a very short ristretto, you can sometimes set the grind a bit coarser to get the aromas more intensely but not over-extracted into the cup. For a lungo, on the other hand, you can make the grind slightly finer because more water flows through.
Ideally, you should test different settings on your grinder until you find the perfect balance between taste and extraction time. If you feel your ristretto is too sour or bitter, adjust it in small increments. Also pay attention to the quality and freshness of your beans. The fresher your coffee, the more complex flavors you can extract in any preparation method.
Which beans go well with espresso, lungo and ristretto?
In principle, you can use any type of coffee for your preferred preparation. However, there are roasts specifically designed for espresso, ristretto, or lungo. Darker roasts are particularly well-suited for intense extractions—they emphasize chocolate, nutty, or caramel notes and reduce acidity. However, some coffee lovers find this too dark, which is why they opt for medium roasts to preserve fruity or floral nuances.
For Ristretto , many swear by 100% Arabica beans with their expressive aromas, as the shorter extraction time allows the delicate flavor components to shine through. Others rely on a Robusta blend for more crema and a more robust mouthfeel. For Lungo, a medium roast can be very interesting because it produces a balanced cup that's neither too acidic nor too bitter.
It's worth trying different beans – for example, through a coffee subscription . This allows you to compare different roasts and experience the variety of flavors that emerge in espresso, ristretto, and lungo when you use different bean varieties or blends.
Moments of enjoyment in everyday life
Whether you're drinking a quick espresso as a pick-me-up, enjoying a ristretto as a highly concentrated flavor experience, or rewarding yourself with a lungo for a few minutes of relaxation – each variation has its perfect opportunity. Espresso is often used after a meal to stimulate digestion or simply to end the day on a worthy note. Ristretto is ideal for moments when you want to consciously experience the pure taste of coffee: a small, aromatic explosion in your cup, so to speak. The lungo can accompany you for longer, for example, during a leisurely breakfast or as a relaxing afternoon coffee.
By the way, it doesn't hurt to break the rules a little now and then. Some people prefer a light lungo in the morning, others want a ristretto kick right at the start of the day. Especially when preparing coffee at home, you can experiment as the mood takes you. The important thing is that your coffee tastes good and makes you happy. Whether you enjoy it neat, with a small glass of water, or with a piece of chocolate is entirely up to you.
Frequently asked questions about Espresso, Lungo and Ristretto
Which is stronger: espresso or ristretto?
Ristretto is often perceived as more intense because it's more concentrated, allowing certain flavors to come to the fore. In terms of caffeine content, however, espresso and ristretto aren't that different, as both are made from the same amount of ground coffee. The differences lie more in the mouthfeel and the more pronounced flavors.
Can I use the same machine for Ristretto, Espresso and Lungo?
Yes, as long as your machine is capable of building up the brewing pressure and you can vary the water volume. Many espresso machines allow this. Fully automatic machines usually have preset programs that you can adjust slightly. A portafilter machine, on the other hand, gives you maximum control over the brewing length and time.
Can these preparation methods also be combined with milk?
Theoretically, you can use any base for milk drinks. A ristretto as the base for a cappuccino produces a very intense cappuccino, while a lungo produces a slightly lighter version. However, traditionally, you use a standard espresso shot for cappuccino, latte macchiato, or flat white. Especially with a ristretto, the milk could mask some subtle nuances.
How long does an espresso, ristretto or lungo last?
Generally speaking, you should enjoy all three varieties fresh, ideally immediately after preparation. Over time, the aromas and crema degrade, and the coffee can become dull or acidic. If you let some stand, you can still drink it, but you'll only get the full flavor experience if you taste it immediately.
Why does my lungo sometimes taste bitter?
A common cause is overextraction. Because more water passes through the coffee grounds in a lungo, more bitterness can enter your cup toward the end of the extraction. Be sure to stop the extraction at the right time. A slightly coarser grind or a high-quality bean with mild acidity can also help reduce bitterness.
Tips & Tricks for Espresso, Lungo and Ristretto
- Fresh beans: Buy your coffee in smaller quantities or use a subscription so that it doesn't sit around for too long and lose its aroma.
- Grinder & Grind: Invest in a good grinder with a conical or disc grinder. This is the only way to achieve consistently fine particles.
- Water temperature: Water that's too hot promotes bitterness, while water that's too cold doesn't release enough flavors. The ideal range is usually 90–96 °C.
- Cleaning: Old coffee grounds or dirt in the machine or grinder can negatively affect your freshly brewed coffee. Keep your equipment clean.
- Be willing to experiment: Try reducing the amount of coffee you make for your lungo or letting the ristretto run for a second longer – this often reveals new facets.
Food and coffee: Which option goes with what?
The combination of food and coffee is a fascinating subject in itself. While espresso is often enjoyed as a digestif after a meal, lungo can be a perfect match for a sweet breakfast pastry. An intense ristretto often pairs well with dark chocolate or rich desserts because its concentrated profile ensures it doesn't get lost, but rather stays on par with the rest.
If you're a fan of pastries, you can play with different nuances: Fruity pastries or delicate cakes pair well with an espresso that offers moderate acidity and sweetness. Nutty flavors in cakes or cookies, for example, can be enhanced with a slightly chocolatey lungo. Of course, this is always a matter of taste—you can also experiment by trying savory snacks with your coffee. Some people like to combine cheese or even light pasta dishes with espresso. Whatever tastes good is allowed!
Troubleshooting and solutions
Anyone who makes espresso, lungo, or ristretto at home is familiar with this phenomenon: Sometimes it's too bitter, sometimes too sour, sometimes too weak. Often, there's a small discrepancy behind it that can be easily remedied.
Watery Lungo: Shorten the brewing time or use beans suitable for slightly longer extractions. A slightly finer grind can also help.
Ristretto too bitter: This may sound paradoxical, since ristretto usually contains less bitterness. However, it can happen if your grind is too fine or the machine dispenses water that's too hot. A slight adjustment to your settings can help.
Cremaless results: If you don't see crema in your espresso or ristretto, it could be due to old beans or an unsuitable roast. The machine itself (e.g., seal, pump) could also play a role.
Final thoughts
Espresso, lungo, and ristretto represent three different approaches to the same product: ground coffee beans. Simply varying the amount of water, extraction time, and sometimes even the grind size creates three completely unique, fascinating flavors. It's worth trying and comparing all three at least once. Perhaps you'll discover a new favorite or a previously unknown way of enjoying coffee.
Whether you ultimately stick with the short ristretto, make espresso your standard, or choose the lungo as your daily coffee companion is purely a matter of taste. The main thing is that you have fun and enjoy your very own coffee moment. And if you still have questions or are unsure which beans are right for you, stop by the shop, learn about the coffee subscription , or simply contact us via the contact page – you won't have to wait long for a response.
