Brew ratios: ristretto, normale, lungo

Brew Ratios in Espresso

• Ristretto (restricted shot):

• Ratio: ~1:1 (e.g., 18 g in → 18 g out).

• Time: often same as normale (~25 sec) but less yield.

• Flavor: very concentrated, syrupy, high body, intense sweetness, reduced bitterness.

• Profile: highlights chocolate, caramel, and lower acidity.

• Normale (standard shot):

• Ratio: ~1:2 (e.g., 18 g in → 36 g out).

• Time: 25–30 seconds.

• Flavor: balance of sweetness, acidity, and bitterness.

• Profile: most common espresso style in specialty coffee.

• Lungo (long shot):

• Ratio: ~1:3 or more (e.g., 18 g in → 54 g out).

• Time: slightly longer, ~30–40 seconds.

• Flavor: lighter body, higher extraction yield, more bitterness.

• Profile: emphasizes complexity but risks hollow, astringent notes if over-extracted.

Practical Considerations

• Grind Size:
• Finer grind needed for ristretto.
• Coarser grind often used for lungo to prevent over-extraction.
• Coffee Choice:
• Chocolatey or nutty coffees → great as ristretto.
• Bright, acidic coffees → shine in normale.
• Complex blends or robust coffees → can suit lungo.

Summary

Ristretto, normale, and lungo represent a spectrum of espresso ratios. Ristretto delivers intensity and body, normale balances all dimensions, and lungo offers extended complexity but risks bitterness. Choosing the right ratio tailors espresso to desired flavor and style.

• Tags:
• Specialty Coffee
• Grind Size
• Extraction Yield
• Flavor Balance
• Sweetness Acidity
• Practical Considerations
• Lighter Body
• Coarser Grind
• Desired Flavor
• Finer Grind
• Higher Extraction
• Choosing Right
• Brew Ratios
• Acidity Bitterness
• Lower Acidity
• Balance Sweetness
• Reduced Bitterness
• Body Higher
• Yield Flavor
• Size Finer