Everyone knows what an espresso is. The coffee grounds are placed in the portafilter, the machine steams, and hot water is forced through the coffee – a perfect espresso. But what about a caffè lungo? Or a ristretto? They look quite similar, but do they taste the same? In this week's blog post, we'll explain the different "forms" of espresso. Once you know all about them, you should definitely try making them at home! We've linked our Bahnstadt Blend here for you – just try it and enjoy!
Espresso, Caffè Lungo, Ristretto - We'll show you how it's done!
You already know how to make espresso. Therefore, we'll focus entirely on making caffè lungo and ristretto. What sounds like an elaborate trip to Italy is simply a variation of espresso. So don't despair, here are the instructions:
Coffee Lungo - The loooong espresso
We admit, the name really does come from Italian. "Lungo" means "long" and refers to the brewing time of the water through the portafilter. Just like espresso, a lungo is usually prepared in a portafilter machine. However, it's also possible to use a stovetop espresso maker. The same amount of coffee is used as for an espresso; only more water is needed. Due to the longer brewing time, a lungo tastes less intense and slightly more bitter. If you're unsure about the amount of coffee, check out this guide to find out how much coffee grounds you actually need.
Ristretto - Limited espresso
"Ristretto" also comes from Italian and means "limited." The brewing time is therefore shortened. As with espresso, you need around 10-14 grams of ground coffee, but grind it finer than for regular espresso. This extends the extraction time, and with the same brewing time, you get less coffee. The flavor is very intense and concentrated.
The second way to prepare a ristretto is the opposite of the variation just described. You use the same amount of coffee, but grind it much coarser. This means that with the same amount of water, you'll have a shorter brewing time, and your ristretto will be ready in about 15-18 seconds. Which tastes better depends on your personal preference. Incidentally, in Italy, they say: the further south you go, the less water is used for a ristretto.
So experiment and let us know which espresso variation you prefer. And most importantly, which of our espressos did you use to prepare it! We look forward to your feedback!
Your SIMON&BEARNS TEAM
What's the difference? Lungo coffee vs. Ristretto
Everyone knows what an espresso is. The coffee grounds are placed in the portafilter, the machine steams, and hot water is forced through the coffee – a perfect espresso. But what about a caffè lungo? Or a ristretto? They look quite similar, but do they taste the same? In this week's blog post, we'll explain the different "forms" of espresso. Once you know all about them, you should definitely try making them at home! We've linked our Bahnstadt Blend here for you – just try it and enjoy!
Espresso, Caffè Lungo, Ristretto - We'll show you how it's done!
You already know how to make espresso. Therefore, we'll focus entirely on making caffè lungo and ristretto. What sounds like an elaborate trip to Italy is simply a variation of espresso. So don't despair, here are the instructions:
Coffee Lungo - The loooong espresso
We admit, the name really does come from Italian. "Lungo" means "long" and refers to the brewing time of the water through the portafilter. Just like espresso, a lungo is usually prepared in a portafilter machine. However, it's also possible to use a stovetop espresso maker. The same amount of coffee is used as for an espresso; only more water is needed. Due to the longer brewing time, a lungo tastes less intense and slightly more bitter. If you're unsure about the amount of coffee, check out this guide to find out how much coffee grounds you actually need.
Ristretto - Limited espresso
"Ristretto" also comes from Italian and means "limited." The brewing time is therefore shortened. As with espresso, you need around 10-14 grams of ground coffee, but grind it finer than for regular espresso. This extends the extraction time, and with the same brewing time, you get less coffee. The flavor is very intense and concentrated.
The second way to prepare a ristretto is the opposite of the variation just described. You use the same amount of coffee, but grind it much coarser. This means that with the same amount of water, you'll have a shorter brewing time, and your ristretto will be ready in about 15-18 seconds. Which tastes better depends on your personal preference. Incidentally, in Italy, they say: the further south you go, the less water is used for a ristretto.
So experiment and let us know which espresso variation you prefer. And most importantly, which of our espressos did you use to prepare it! We look forward to your feedback!
Your SIMON&BEARNS TEAM