Ristretto vs Long Shot (Lungo): Ultimate Espresso Guide

Espresso is a world of rich aromas, vibrant tastes, and variations. Depending on how the shot is pulled, espresso can vary significantly in intensity, flavor, and caffeine content.

Two popular variations are Ristretto and Lungo (commonly known as Long Shot)—showcase how minor changes in brewing technique can yield dramatically different results, creating unique taste profiles and drinking experiences.

But what exactly distinguishes these two espresso variations? Let’s dive in, explore their nuances, and unlock the secrets behind their distinct characteristics.

A Brief History of Espresso: From Steam to Style

Espresso wasn’t born by accident—it was engineered, tested, and perfected in the fires of the industrial age.

In the late 19th century, as Europe’s coffee culture surged, impatient patrons demanded faster service—and inventors responded with steam.

This is where espresso began: as a solution to speed. According to Smithsonian Magazine, early coffee pioneers sought ways to force water through coffee grounds using pressure and heat. The result wasn’t just quicker—it was stronger, richer, and more intense.

As espresso machines evolved through the 20th century, so did the artistry. Baristas began to experiment with brew ratios, grind sizes, and extraction times, giving birth to styles like ristretto and lungo—each offering a distinct expression of flavor and texture.

Meanwhile, espresso became the essential base for nearly every milk-based coffee drink, from the creamy latte to the bold cortado.

Today, espresso is no longer just about speed. It’s a form of self-expression, a canvas for creativity, and—when done right—a moment of liquid perfection.

What Is Espresso?

Espresso’s Brew Basics

Before comparing ristretto and lungo, it’s crucial to understand the baseline: espresso. A standard espresso typically follows a coffee-to-water ratio of 1:1.5 to 1:2.5, extracted over 25 to 30 seconds—for example, 18 grams of coffee yielding about 36 grams of espresso shot. This richly textured, balanced shot sets the benchmark for exploring all other espresso variations.

Espresso’s Typical Characteristics

• Balanced body with smooth, velvety crema
• Rich, full-spectrum flavor combining sweetness, acidity, and a touch of bitterness
• Concentrated intensity in a small volume
• Lingering finish that holds up on its own or with milk

The Signature Crema of Espresso

Crema is the golden, foamy layer that forms on top of a properly extracted espresso shot. It’s the result of high-pressure brewing, which emulsifies oils in the coffee and traps carbon dioxide gas released during extraction.

More than just visual appeal, crema serves as an indicator of freshness and extraction quality. A thick, hazelnut-colored crema often suggests a well-pulled shot.

While some espresso purists debate its influence on taste, there’s no denying its iconic role—crema is the visual hallmark of a true espresso.

What Is Ristretto?

Ristretto’s Brew Basics

A ristretto, meaning “restricted” in Italian, is a short shot of espresso brewed using the same dose of ground coffee but with significantly less water. Typically extracted with a coffee-to-water (yield) ratio of 1:1 to 1:1.5, over just 15 to 20 seconds. It yields a smaller, more concentrated shot—bold, sweet, and intense.

👉 For a deeper look at ristretto—its flavor, extraction, and brewing—visit our full article: Ristretto vs. Espresso.

Ristretto’s Flavor and Body

• Bolder and richer mouthfeel than espresso
  Because it uses less water and a finer grind, ristretto produces a thicker, almost syrupy texture. This denser body gives it a more luxurious mouthfeel, especially when enjoyed as a standalone shot.
• Sweeter profile, with significantly less bitterness
  The short extraction pulls mainly the early, sweet compounds from the coffee grounds—such as acids and aromatic oils—while minimizing bitter elements that typically come later in the shot.
• More concentrated flavor per gram than any other espresso style
  Ristretto delivers maximum intensity in minimal volume. Every drop is packed with flavor, often described as punchy, deep, and focused—ideal for drinkers who want boldness without harshness.

Where You’ll Find Ristretto

Ristretto is a favorite among purists who crave intensity without bitterness. It’s also featured in milk-based coffee drinks for a sweeter, more concentrated base that doesn’t overpower the palate.

While not always available at chain cafés, ristretto is embraced by specialty coffee shops and home baristas alike. Blue Bottle, for example, highlights ristretto as their espresso approach, writing on Instagram:

“All of our espresso shots in café are pulled as ristrettos—a perfect balance of tradition and bold innovation. Shorter and more concentrated, this method highlights the depth, richness, and nuanced sweetness of our beans.”

You’ll also find ristretto at Starbucks, where it’s one of the espresso options used in beverages like the flat white and cortado, offering a sweeter, smoother profile.

What Is Long Shot (Lungo)?

Long Shot’s Brew Basics

A lungo, also known as a long shot, comes from the Italian word for “long.” It’s a type of espresso made using the same dose of coffee grounds as a traditional shot, but with significantly more water.

Brewed over a longer extraction time—typically 40 to 50 seconds—it follows a coffee-to-water ratio of 1:2.5 to 1:4. The result is a larger, more diluted espresso shot with a distinct flavor profile: lighter in body, slightly more bitter, and more aromatic than standard espresso.

Lungo’s Taste and Texture

• Lighter body, thinner texture
  Due to its longer extraction and higher water volume, lungo lacks the thick, syrupy mouthfeel of ristretto or espresso. Instead, it offers a lighter, more diluted structure that some find easier to sip over time.
• Slightly more bitter, especially if over-extracted
  The extended brew time draws out more soluble compounds—including bitter ones. While not always unpleasant, this bitterness can dominate if grind size or time isn’t well-calibrated.
• Smooth and slow-drinking
  Unlike the quick hit of a ristretto, a lungo unfolds gradually. It’s designed to be savored rather than slammed, often favored for moments of pause or as a base for iced espresso drinks.

Why Lungo (Long Shot) Isn’t Just a “Longer Espresso”

The Risk of Over-Extraction

Due to its longer extraction time, lungo can easily become over-extracted, leading to bitter, harsh flavors if not carefully controlled. The increased water contact time requires precise adjustments to prevent undesirable bitterness.

How Brewing Ratio Impacts Flavor

Lungo’s 1:2.5 to 1:4 ratio significantly alters the balance of extracted flavors. Unlike espresso’s balanced profile, lungo pulls more bitter and acidic compounds. Adjusting grind size and extraction time becomes essential to achieve a cup that remains smooth and aromatic.

Why Lungo Requires Its Own Technique

Brewing a great lungo is not as simple as extending espresso extraction. It demands specific attention to:

• Grind coarseness — slightly coarser than espresso
• Water temperature — stable and precise
• Flow control — even, steady pouring or pressure

Without this level of attention, a lungo can become unpleasantly bitter. But with the right technique, it offers a refined, slow-sipping experience that highlights aroma and complexity.

Lungo vs. Americano

Same Ingredients, Different Brewing, Different Results

Lungo is brewed using more water during extraction—typically at a 1:2.5 to 1:4 ratio, over 40 to 50 seconds. The result is a slightly bitter, thinner shot with greater aromatic depth.

Americano starts with a standard espresso, then adds hot water after brewing. This creates a cleaner, lighter-bodied cup with less bitterness and brighter acidity.

💡 Lungo is brewed long, while Americano is an espresso diluted after.

Ristretto, Espresso, and Lungo: Key Differences Explained

Ristretto, espresso, and lungo all start with the same dose of ground coffee—but small adjustments in brew ratio, time, and grind result in dramatically different flavor profiles and experiences. The table below compares their core brewing parameters:

📊 Espresso Styles Comparison

Parameter	Ristretto	Espresso	Lungo
Ratio (coffee:yield)	1:1 to 1:1.5	1:1.5 to 1:2.5	1:2.5 to 1:4
Extraction Time (sec)	~15–20	~25–30	~40–50
Typical Dose (g)	18	18	18
Yield (g)	~18–27	~27–45	~45–72
Grind	Finer than espresso	Fine	Slightly coarser
Body	Syrupy, dense	Balanced	Light-bodied
Flavor	Sweet, low bitterness, bold	Rich, smooth, slight acidity	Aromatic, slightly bitter, clean finish

💡 Note: Yields are measured in grams (g) instead of milliliters (ml) to ensure consistency and accuracy. Espresso contains crema—a layer of foam that adds volume but not weight—so measuring by weight avoids misleading results and gives better control over extraction.

Which Has More Caffeine? Myth vs Reality

Myth: Stronger Flavor Means More Caffeine

Many people assume that the intense, syrupy taste of a ristretto signals a bigger caffeine hit. After all, it tastes stronger—so it must be more powerful, right?

Reality: Extraction Time Affects Caffeine More Than Taste

While ristretto feels stronger on the tongue, its shorter extraction time actually limits the amount of caffeine that gets pulled from the grounds.

On the other hand, lungo extracts for longer—allowing more caffeine to enter the cup, even if it tastes lighter or thinner. It’s not just flavor strength; it’s contact time that matters.

Strength & Caffeine Comparison

• Ristretto delivers a concentrated flavor punch, but may contain less caffeine.
• Lungo tastes lighter, yet often delivers a longer-lasting caffeine effect.
• Espresso sits in the middle—balanced in both taste and caffeine intensity.

💡 Reminder: Caffeine depends more on brew time and soluble extraction, not just how “strong” a shot tastes.

Other Espresso Shot Styles: Espresso Spectrum Explained

Espresso and Doppio

• Espresso: The classic ~1:2 brew ratio, typically using around 18g of ground coffee to produce about 36g of liquid. This balanced shot is the foundation for most espresso-based drinks.
• Doppio: A double shot of espresso—twice the dose and water volume. You get more intensity and caffeine, while maintaining the same flavor balance as a single shot.

What Is a Caffè Crema?

Caffè crema represents the longest espresso extraction in the traditional spectrum. It’s typically brewed using a 1:5 to 1:6 ratio, resulting in a much larger cup (often 180ml+), with a lighter body and less intensity.

This style is more common in Switzerland and northern Italy, where it’s enjoyed as a more mellow, all-day coffee option. Despite its name, caffè crema differs greatly from crema-based espresso in both strength and mouthfeel.

How Grind Size Shapes Espresso Style and Flavor

Grind Size Matters

Grind size is one of the most crucial factors in espresso brewing. It directly affects extraction time, flow rate, and ultimately, flavor balance.

• Ristretto uses the finest grind, slowing the water flow to maximize extraction in a shorter brew time. The result is a syrupy, concentrated shot with rich sweetness and minimal bitterness.
• Espresso uses a standard fine grind, allowing for balanced flow and full-spectrum flavor within the typical 25–30 second range.
• Lungo uses a slightly coarser grind to compensate for the longer brew time. This helps avoid over-extraction and excessive bitterness.

💡 Grind size affects timing and taste. A finer grind slows everything down; a coarser one speeds it up. Adjusting grind is the most powerful tool for controlling how your espresso tastes.

Dialing In Starts with Your Grinder

No matter which espresso style you prefer, grind size is where it all begins. The ability to make subtle adjustments—sometimes just a click finer or coarser—can mean the difference between an underwhelming shot and one that sings.

That’s where the 1Zpresso J-Ultra comes in. Designed specifically for espresso precision, it features a numbered, ultra-fine adjustment system—0.008mm per click—giving you complete control over grind size.

Whether you’re dialing in a syrupy ristretto or a clean, balanced lungo, the J-Ultra helps you fine-tune your flow rate and flavor with confidence—consistently, shot after shot.

👉 Learn more about the 1Zpresso J-Ultra here

Final Thoughts: Espresso is Personal

There’s no universal best when it comes to espresso—only what best fits your taste, mood, and moment.

Ristretto offers bold intensity in a quick, concentrated burst. Lungo unfolds slowly, delivering clarity and subtle depth. Espresso sits right in the middle, balanced and versatile.

Understanding the variables—like grind size, brew ratio, and extraction time—is key. But at the end of the day, great espresso is about more than technique.

Whether you crave boldness or subtlety, the best espresso is the one that feels right in your cup.

FAQ

Is ristretto stronger than lungo?

Stronger in taste, but not necessarily in caffeine content. Ristretto is more concentrated and intense, but contains slightly less caffeine due to its shorter extraction time.

Does lungo have more caffeine?

Usually yes, because the longer extraction pulls more caffeine from the coffee grounds—despite tasting lighter and less intense.

Can you order these shots at Starbucks?

Yes. Starbucks offers ristretto, espresso, and lungo (long shot) as customizable espresso options for many of their drinks, including flat white, Americano, and cortado.

What’s the difference between lungo and caffè crema?

Caffè crema is brewed with even more water and a much longer extraction time—typically around a 1:6 ratio. It results in a larger, lighter-bodied cup often enjoyed in Switzerland and northern Italy, distinct from the stronger, more aromatic lungo.

References

• James Hoffmann – Understanding Espresso: Ratio (Episode #2)
• Smithsonian Magazine – The Long History of the Espresso Machine
• Blue Bottle Coffee on Instagram – Ristretto Espresso Reel
• Starbucks – Starbucks Espresso Explained
• Wikipedia – Caffè crema