Ristretto, normale, lungo targets
The differences between ristretto, normale, and lungo espresso shots, including their target brew ratios, extraction styles, and flavor outcomes.
- Coffee Basics Nerds
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Article 2 of 12 in Espresso Shot Styles & Profiling/
Definitions & Targets
- Ristretto
- Ratio: ~1:1 – 1:1.5 (e.g., 18 g in → 18–27 g out).
- Time: Similar to normale (25–30 sec), but with less yield.
- Flavor: Intense, syrupy, heavy body, lower perceived bitterness, often more sweetness.
- Normale (Standard Espresso)
- Ratio: ~1:2 (e.g., 18 g in → 36 g out).
- Time: 25–30 sec typical.
- Flavor: Balanced acidity, sweetness, and bitterness. Most common café standard.
- Lungo
- Ratio: ~1:3 – 1:4 (e.g., 18 g in → 54–72 g out).
- Time: 35–45 sec typical.
- Flavor: Lighter body, more clarity, higher extraction risk (bitterness, astringency).
Key Contrasts
- Concentration: Ristretto = most concentrated, lungo = least.
- Balance: Normale aims for harmony; ristretto leans toward syrupy richness; lungo explores extended clarity.
- Extraction: Ristrettos often under-extracted in chemistry but taste balanced; lungos risk over-extraction.
Practical Use
- Ristretto: Popular for milk drinks where intensity cuts through.
- Normale: Default in specialty coffee menus.
- Lungo: Useful for customers preferring milder intensity or tea-like profiles.
Example Reference Table
- 18 g dose:
- Ristretto: 18–27 g yield.
- Normale: 36 g yield.
- Lungo: 54–72 g yield.
Summary
Ristretto, normale, and lungo represent different espresso targets based on ratio and yield. By adjusting output, baristas can shape intensity and flavor balance—from the syrupy punch of a ristretto, to the classic balance of a normale, to the lighter clarity of a lungo.