Four espresso drinks compared: Quick overview
- Ristretto: A very short, concentrated shot with a high body, sweeter notes, and minimal bitterness. Brew ratio approximately 1:1–1:1.5.
- Espresso: The classic. Balanced intensity, clear aroma, noticeable body. Brew ratio approx. 1:2.
- Lungo: Longer brewing time, higher volume and more extracted bitter notes. Brew ratio approx. 1:3–1:4.
- Americano: Espresso diluted with hot water – similar filter strength, but with an espresso character. Water ratio usually 1:1–1:3.
Definitions & Origin
What is espresso?
Espresso is a concentrated coffee extracted quickly with hot water under pressure (typically 9 bar). Originating in Italy, it forms the basis of many beverages. It is characterized by rich aromas, crema, and a full body.
What is Ristretto?
Ristretto means "restricted": a shorter extraction with less liquid. This emphasizes the initial, sweeter, and fruitier components, while reducing the bitter later fractions. The result: syrupy, very intense, but often softer in bitterness.
What is Lungo?
Lungo means "long": the same coffee puck, but extracted for a longer time, allowing more water to pass through. This results in more volume, lower density, and tends to produce more bitter compounds because the later extraction phases are more pronounced.
What is an Americano?
An Americano is an espresso diluted with hot water. It became popular during the stays of American visitors in Italy and combines the clarity of an espresso with the drinking length of a filter coffee.
Brew ratios, quantities & times (recipes)
Standards: dose, yield, time (Ristretto ~1:1–1:1.5; Espresso ~1:2; Lungo ~1:3–1:4)
- Ristretto (approx. 15–20 s): 18 g in, 18–27 g out (1:1–1:1.5). Very short extract, syrupy.
- Espresso (approx. 25–30 s): 18 g in, 34–40 g out (≈1:2). Balance of sweetness, acidity and bitterness.
- Lungo (approx. 35–45 s): 18 g in, 54–72 g out (≈1:3–1:4). More volume, slightly drier finish.
Guidelines are provided for reference. Crucial factors are the brew ratio, TDS/target flavor, and consistency of the extraction time. Adjust the grind size specifically for espresso to achieve the desired flow rate.
Americano: Water-to-espresso (hot vs. cold) and order
- Hot Americano: 1 part espresso to 1-3 parts hot water (e.g. 40 g espresso + 80 g water for 1:2).
- Iced Americano: Espresso over ice cubes, then add cold water (similar ratio 1:1–1:3).
- Order: First water, then espresso preserves the crema; conversely, a slightly clearer taste, less crema – both are okay, depending on preference.
Taste, body, bitterness & acidity compared
Sensory evaluation per beverage
- Ristretto: Compact and intense, high viscosity, pronounced sweetness, restrained bitterness. Fruit and chocolate notes come across as dense and rich.
- Espresso: Harmonious; acidity, sweetness, and bitterness are in balance. Clearly defined aromas depending on the bean (fruity, nutty, chocolatey, floral).
- Lungo: Lighter in body, often with a dry finish. Bitterness can increase, acidity is milder. Good for beans with a lot of sweetness to add length.
- Americano: Easy to drink, close to filter strength, but with espresso DNA. Clean with light roasts, well-rounded with medium roasts.
Goes well with milk? Pairings & Serving Temperature
- Ristretto: Strong on its own; interesting as a base for very short milk drinks (Piccolo/Cortado style).
- Espresso: Universal – straight or as a cappuccino/flat white. Serving temperature: ~60–65 °C in the cup.
- Lungo: Neat, perhaps with a little sugar, or as an alternative to a Long Black. Serving: Serve slightly hotter (~65–70 °C).
- Americano: Ideal as a "sipping coffee". Hot or as an iced Americano with citrus or chocolate desserts.
Caffeine & Strength: Myth vs. Reality
"Strength" is often confused with caffeine. A ristretto tastes stronger, but doesn't necessarily contain more caffeine than an espresso; the total amount depends on the dose, extraction time, and bean. A lungo, due to its longer extraction time, can extract slightly more caffeine, but is less concentrated in flavor. An Americano retains the caffeine from the underlying espresso, but dilutes it with water. In short, the caffeine content of an espresso varies depending on the recipe and roast – not just the volume in the cup.
Equipment & grind size recommendations
Portafilter setup
- Dosage: 16–20 g in a double sieve depending on basket size.
- Grind size: Ristretto slightly finer; Espresso medium-fine; Lungo slightly coarser for stable flow rate and controlled extraction.
- Temperature/Pressure: 92–96 °C, approx. 9 bar; maintain consistent pressure. Pre-infusion can reduce channeling.
- Tools: Precise scale, timer, leveler/distributor, clean tamping (flat, ~10–15 kg).
Fully automatic machines & alternatives
With a fully automatic machine, select a smaller brewing volume for a ristretto, a standard volume for an espresso, and a larger volume for a lungo. For an Americano: first brew the espresso, then add hot water from the steam wand (for a proper Americano water ratio). Lever machines, capsule machines (with limitations), or, for Americano-like cups, a long black made with fresh kettle water are also suitable alternatives.
Mill, water quality & recipe consistency
- Grinder: Infinitely adjustable, low retention, sharp grinding discs. Regular cleaning required.
- Water: 50–80 ppm total hardness, balanced alkalinity (e.g., 30–50 ppm). Water that is too hard reduces sweetness, water that is too soft emphasizes acidity.
- Consistency: Same batch of beans, same dose, identical brew ratio. Note the grind size, extraction time, and yield – that's your espresso recipe.
Step-by-step preparation
Espresso/Ristretto
- Grind the beans fresh (a little finer for ristretto). Goal: a consistent, fine grind suitable for espresso.
- Measure 18g, distribute, and tamp. Preheat the portafilter and wipe it dry.
- Start extraction, stop the shot at approximately 36–40 g (espresso, 25–30 s) or 18–27 g (ristretto, 15–20 s).
- Tasting: For a sour, thin shot, extract longer or grind finer; for a bitter/woody shot, extract for a shorter time or grind coarser.
Lungo
- Grind slightly coarser than espresso to keep the flow rate stable over a longer period.
- 18 g in; target 54–72 g out (≈35–45 s). Observe: steady flow without blonding overrun.
- Taste and adjust: If it becomes too bitter, grind it a little coarser or limit the ratio to 1:3.
Americano (hot & iced)
- Prepare espresso according to a 1:2 recipe (e.g. 18 g in, 36 g out in 27 s).
- Hot: Pour hot water into the cup (40–100 g depending on strength), then add the espresso. For more crema: Reverse the order.
- Iced: Fill a glass with ice, pour espresso directly over it, then top with cold water. Optionally, add zest or simple syrup to taste.
Common Errors & Troubleshooting
Under-/over-extraction, channeling, excessive bitterness
- Underextraction: Sour, thin taste, short finish. Solution: Grind finer, extract longer, higher brew ratio (e.g. 1:2 instead of 1:1.7).
- Over-extraction: bitter, dry, astringent taste. Solution: grind coarser, brew for a shorter time, reduce the ratio (e.g., 1:2 instead of 1:2.3).
- Channeling: Splashing, uneven stream, patchy puck surface. Solution: Distribute evenly (WDT/Leveler), tamp flat, test pre-infusion.
- Bitter Lungo: Limit the yield (max. 1:3) or use a bean with higher sweetness (medium roast).
- Flatter Americano: Higher espresso intensity (ristretto base) or a tighter water ratio of 1:1–1:1.5.
Which choice is right for whom? (Everyday life, food pairing, time of day)
Ristretto is perfect for lovers of concentrated, sweet shots and for desserts with dark chocolate. Espresso is your all-rounder from morning until after meals. Lungo is ideal as a longer cup without a filter setup – great with buttery pastries or nut cakes. Americano is the versatile companion: mild in the morning (1:2–1:3 water), or in the afternoon as an iced Americano with citrus notes and a fresh finish.
Seasonal: Iced Americano in summer, Lungo in winter
In summer, an Iced Americano provides clarity and refreshment without masking the coffee's characteristic flavor. In the cooler months, a cleanly extracted Lungo offers more warmth and a longer drinking time – ideal for relaxed afternoons.
Regional: Americano vs. Café Crème in DACH
An Americano is espresso diluted with water. In Germany, Austria, and Switzerland (DACH region), a Café Crème is brewed directly with more water and a coarser grind – more like a long cup from an espresso machine. The flavor is milder and less concentrated than an Americano; it is often served as a breakfast coffee.
FAQ
What exactly are the differences between Espresso, Ristretto, Lungo and Americano?
Ristretto has a shorter extraction time (approx. 1:1–1:1.5 in 15–20 seconds), classic espresso 1:2 in 25–30 seconds, lungo longer and with a higher ratio (1:3–1:4 in 35–45 seconds). Americano is espresso plus hot water (typically 1:1–1:3).
What grind size is ideal for the four drinks?
Ristretto tends to be slightly finer, espresso medium-fine, lungo slightly coarser to avoid over-extraction. The goal is a stable flow rate, target yield, and balanced extraction for each recipe.
Can I prepare this with a fully automatic coffee machine?
Yes. Ristretto/espresso is made with a shorter/standard extraction amount, lungo with a longer extraction. For an Americano, first brew the espresso, then add hot water from the hot water wand.
Is Americano the same as Café Crème?
No. An Americano is espresso diluted with hot water. A café crème is brewed directly with a larger amount of water (coarser grind, longer extraction time) and tastes milder, less concentrated.
Further tip: Try two to three different brew ratios for each bean and record your results. This will help you quickly find your personal balance of sweetness, acidity, and length – regardless of the equipment.
Espresso vs. Ristretto vs. Lungo vs. Americano: Differences, taste & preparation
Four espresso drinks compared: Quick overview
Definitions & Origin
What is espresso?
Espresso is a concentrated coffee extracted quickly with hot water under pressure (typically 9 bar). Originating in Italy, it forms the basis of many beverages. It is characterized by rich aromas, crema, and a full body.
What is Ristretto?
Ristretto means "restricted": a shorter extraction with less liquid. This emphasizes the initial, sweeter, and fruitier components, while reducing the bitter later fractions. The result: syrupy, very intense, but often softer in bitterness.
What is Lungo?
Lungo means "long": the same coffee puck, but extracted for a longer time, allowing more water to pass through. This results in more volume, lower density, and tends to produce more bitter compounds because the later extraction phases are more pronounced.
What is an Americano?
An Americano is an espresso diluted with hot water. It became popular during the stays of American visitors in Italy and combines the clarity of an espresso with the drinking length of a filter coffee.
Brew ratios, quantities & times (recipes)
Standards: dose, yield, time (Ristretto ~1:1–1:1.5; Espresso ~1:2; Lungo ~1:3–1:4)
Guidelines are provided for reference. Crucial factors are the brew ratio, TDS/target flavor, and consistency of the extraction time. Adjust the grind size specifically for espresso to achieve the desired flow rate.
Americano: Water-to-espresso (hot vs. cold) and order
Taste, body, bitterness & acidity compared
Sensory evaluation per beverage
Goes well with milk? Pairings & Serving Temperature
Caffeine & Strength: Myth vs. Reality
"Strength" is often confused with caffeine. A ristretto tastes stronger, but doesn't necessarily contain more caffeine than an espresso; the total amount depends on the dose, extraction time, and bean. A lungo, due to its longer extraction time, can extract slightly more caffeine, but is less concentrated in flavor. An Americano retains the caffeine from the underlying espresso, but dilutes it with water. In short, the caffeine content of an espresso varies depending on the recipe and roast – not just the volume in the cup.
Equipment & grind size recommendations
Portafilter setup
Fully automatic machines & alternatives
With a fully automatic machine, select a smaller brewing volume for a ristretto, a standard volume for an espresso, and a larger volume for a lungo. For an Americano: first brew the espresso, then add hot water from the steam wand (for a proper Americano water ratio). Lever machines, capsule machines (with limitations), or, for Americano-like cups, a long black made with fresh kettle water are also suitable alternatives.
Mill, water quality & recipe consistency
Step-by-step preparation
Espresso/Ristretto
Lungo
Americano (hot & iced)
Common Errors & Troubleshooting
Under-/over-extraction, channeling, excessive bitterness
Which choice is right for whom? (Everyday life, food pairing, time of day)
Ristretto is perfect for lovers of concentrated, sweet shots and for desserts with dark chocolate. Espresso is your all-rounder from morning until after meals. Lungo is ideal as a longer cup without a filter setup – great with buttery pastries or nut cakes. Americano is the versatile companion: mild in the morning (1:2–1:3 water), or in the afternoon as an iced Americano with citrus notes and a fresh finish.
Seasonal: Iced Americano in summer, Lungo in winter
In summer, an Iced Americano provides clarity and refreshment without masking the coffee's characteristic flavor. In the cooler months, a cleanly extracted Lungo offers more warmth and a longer drinking time – ideal for relaxed afternoons.
Regional: Americano vs. Café Crème in DACH
An Americano is espresso diluted with water. In Germany, Austria, and Switzerland (DACH region), a Café Crème is brewed directly with more water and a coarser grind – more like a long cup from an espresso machine. The flavor is milder and less concentrated than an Americano; it is often served as a breakfast coffee.
FAQ
What exactly are the differences between Espresso, Ristretto, Lungo and Americano?
Ristretto has a shorter extraction time (approx. 1:1–1:1.5 in 15–20 seconds), classic espresso 1:2 in 25–30 seconds, lungo longer and with a higher ratio (1:3–1:4 in 35–45 seconds). Americano is espresso plus hot water (typically 1:1–1:3).
What grind size is ideal for the four drinks?
Ristretto tends to be slightly finer, espresso medium-fine, lungo slightly coarser to avoid over-extraction. The goal is a stable flow rate, target yield, and balanced extraction for each recipe.
Can I prepare this with a fully automatic coffee machine?
Yes. Ristretto/espresso is made with a shorter/standard extraction amount, lungo with a longer extraction. For an Americano, first brew the espresso, then add hot water from the hot water wand.
Is Americano the same as Café Crème?
No. An Americano is espresso diluted with hot water. A café crème is brewed directly with a larger amount of water (coarser grind, longer extraction time) and tastes milder, less concentrated.
Further tip: Try two to three different brew ratios for each bean and record your results. This will help you quickly find your personal balance of sweetness, acidity, and length – regardless of the equipment.