Understanding Differences in Espresso Brew Ratio: Espresso, Ristretto, Lungo, Long Black, and Americano

Introduction

Espresso serves as a foundational element of specialty coffee, requiring just 20 to 50 seconds to unlock remarkable flavors by using pressure to force water through finely ground coffee. However, not every espresso shot delivers the same experience. By adjusting variables such as grind size*, you can alter yield to enjoy three distinct styles of espresso: traditional, ristretto, and lungo.

The Classic: Traditional Espresso

The Traditional Espresso

The classic espresso shot uses a brewing ratio of approximately 1:2, meaning 7-9 grams of ground coffee (14-18 grams for a double) produces about 14-18 grams of liquid (28 - 36 grams for a double) in about 20 to 30 seconds. This yields a complex and rich beverage that is well balanced in sweetness, acidity, and body.  A double shot of espresso has about the same caffeine content as a small (e.g., 10 oz.) cup of coffee.

The “Restricted” Shot: Ristretto

The Ristretto

A ristretto shot earns its name from the Italian word for “restricted”; although sometimes referred to as a “short shot”, this can be misleading since the duration to pull the shot is still between 20-30 seconds. Instead of shortening the time duration, this shot is properly prepared by grinding the coffee even more fine than for a traditional espresso shot to restrict the flow of water through the coffee. This results in a tighter ratio of coffee to water (1:1 to 1:5), so 18 grams of coffee results in just 18 to 27 grams of liquid but still in roughly 20 to 30 seconds. The result is a more concentrated and syrupy shot, with pronounced sweetness, a heavier body, and subdued bitterness. Many describe ristretto as capturing the very essence of espresso.

The Long Shot: Lungo

The Lungo

A lungo actually is a longer shot, brewed with a larger ratio of water (between 1:3 and 1:4), but typically pulled for a longer duration as well (40 – 50 seconds). For a lungo 18 grams of coffee delivers 54 to 72 grams of liquid. This creates a lighter-bodied drink, which may be smoother on the palette but may also increase bitterness, as more compounds (not all of which are tasty) are drawn from the coffee grounds. A lungo can be seen as a stretched-out espresso that is less bright and intense but longer-lasting.

Two Other Drinks Worth Noting:

The Long Black

Born from Australian and New Zealand café culture, the long black delivers espresso’s depth with the drinkability of filtered coffee, while maintaining the crema and aromatics. A long black is made by pulling espresso over hot water. Since the espresso is added on top of the hot water, the crema remains intact. The ratio is about 1 part espresso to 3–5 parts hot water (e.g., 18 g of ground coffee yielding 36 g espresso is pulled over 100–180 g water). While a traditional double shot of espresso is usually used, in my experience pulling a double ristretto on top of the hot water but maintaining the ratio provides the more robust flavors of ristretto with the mouth feel of traditional espresso.

The Americano

Made by diluting espresso with hot water, an Americano typically uses more water than a long black and the hot water is added after the espresso instead of pulling the espresso on top of the hot water. This produces a much milder drink than any of the above. The ratio of espresso to water varies widely and can be anywhere from 6 – 14 oz (170 - 400 grams) of water or more per double espresso (e.g., 36 g). While this is a 1:5 – 1:11 ratio, it is typically driven more by cup size (8-16 oz. cups) than precise measurement.

Conclusion: Which One Should You Choose?

If you enjoy a harmonious, balanced flavor profile, a traditional espresso or long black may be best. For those who prefer a syrupy texture and intense flavor, a ristretto might be your ideal choice. Finally, if you’re looking for a longer sip with a lighter body, a lungo or Americano may suit your tastes.

As I’m writing this post, I’m drinking a long black. I used 21.3 g of ground coffee to pull a 31 g ristretto over 85 g of hot water in 28 seconds. It’s strong and smooth, with a nice brightness and balance of sweetness and acidity. I encourage you to experiment with these brew and water ratios to experience different aspects of the same coffee, and let me know which one you like best!

*There are several variables in addition to grind size that can be adjusted to affect espresso flow rate and yield, but we will address those in more detail in a future post.