Guide · as of October 2026
Ristretto, espresso and lungo are pulled from the same amount of coffee grounds. The difference is the amount of water that passes through the coffee. A ristretto yields roughly as much in the cup as the coffee grounds fill in the basket, an espresso about twice that, and a lungo three to four times as much.
The three compared
All figures for 17 to 18 g of coffee grounds in the double basket.
| Ristretto | Espresso | Lungo | |
|---|---|---|---|
| Coffee to drink ratio | 1 to 1 up to 1 to 1.5 | 1 to 2 up to 1 to 2.5 | 1 to 3 up to 1 to 4 |
| In the cup | 18 to 27 g | 34 to 43 g | 54 to 72 g |
| Extraction time | 20 to 30 seconds | 25 to 32 seconds | 30 to 40 seconds |
| Grind size | slightly finer | starting point | slightly coarser |
| Taste | dense, sweet, syrupy | balanced | lighter, more bitter |
In Italian ristretto means "restricted" and lungo "long". This refers to the extraction.
Why the amount of water changes the taste
When brewing, the compounds do not dissolve all at once. Acids and fruit notes come first, then sweetness and body, and finally bitter compounds.
- Ristretto stops early. The cup contains a lot of sweetness and body, and little bitterness. With light roasts it can taste sour because the balancing sweetness is still missing.
- Espresso includes all three phases. This is the extraction that roasteries tune their beans for.
- Lungo runs further into the bitter phase. It becomes lighter in body and more astringent. To prevent it tasting burnt, the grind is set slightly coarser.
How to switch
From espresso to ristretto: make the grind one step finer, stop the extraction at 18 to 27 g. If you don’t want to adjust the grinder, simply stop the normal shot earlier. The result is a little less dense, but usable.
From espresso to lungo: make the grind slightly coarser, extract 54 to 72 g. Don’t just let a normal espresso run longer — that mostly pulls out bitter compounds.
Lungo, Café Crème, Americano: not the same
| Lungo | Café Crème | Americano | |
|---|---|---|---|
| How | long extraction through espresso grounds | extraction with a coarser grind | espresso plus hot water |
| Amount | 54 to 72 g | 112 to 150 g | poured to taste |
| Ratio | 1 to 3 up to 1 to 4 | 1 to 8 up to 1 to 10 | espresso, diluted |
| Taste | powerful, astringent | like a strong coffee with crema | mild, clear |
For a Café Crème we use 12 to 15 g of coffee grounds, grind medium and thus coarser than for espresso, and extract 112 to 150 g in 25 to 30 seconds. You can find the exact comparison with the Americano here: Americano vs. Café Crème.
Which bean for which extraction?
Ristretto: dark and low in acidity. Ätna is made for this. Dark chocolate, nougat, syrupy body. With this bean we recommend extracting cooler and shorter anyway, otherwise it becomes bitter. As a double ristretto Ätna is also a good base for the Flat White.
Espresso: anything roasted for espresso. Our starting values: Hausblend N°1 with 17 to 18 g in and 36 to 40 g out at 93 to 94 °C in 28 to 32 seconds. Vesuv and Ätna with 17 to 18 g in and 34 to 38 g out at 91 to 92 °C in 25 to 28 seconds.
Lungo and longer extractions: medium roast, with fruit. Light and medium roasts tolerate more water because they bring fewer bitter compounds. We already extract Hochlandblüte and Hochlandjuwel longer as espresso, up to 1 to 2.5. Very dark beans like Ätna and Vesuv are the wrong choice for lungo.
Café Crème: Hausblend N°1 or Bergkraft. 13 to 15 g to 117 to 150 g.
Frequently asked questions
What is the difference between ristretto and espresso?
A ristretto is pulled with about half as much water. From 18 g of coffee grounds you get 18 to 27 g of drink instead of 34 to 43 g. It tastes denser and sweeter.
What is a lungo?
An espresso with a longer extraction, where 18 g of coffee grounds yield 54 to 72 g of drink. It is lighter in body and more astringent than an espresso.
Does a ristretto have more caffeine than an espresso?
No. Caffeine dissolves throughout the extraction. A ristretto actually contains slightly less, a lungo slightly more. The differences are small.
Is a lungo the same as a Café Crème?
No. For Café Crème the grind is coarser and significantly more is extracted, 112 to 150 g. A lungo stays at 54 to 72 g.
Is a lungo the same as an Americano?
No. An Americano is made by adding hot water to a finished espresso. With a lungo all the water runs through the coffee.
Can I make a ristretto with a fully automatic machine?
With many devices, yes, by selecting the smallest cup size and the highest coffee strength. A fully automatic cannot reach the density of a portafilter ristretto.
Read more: Flat White · Cortado · Finding the ideal grind size
