If you’ve ever stood at a coffee bar menu wondering whether to order an espresso, ristretto, or lungo, you’re not alone. These three classic Italian coffee styles might look similar, but they each offer a unique intensity, flavor profile, and experience.
In this guide, we’ll break down the key differences between espresso, ristretto, and lungo — so you can confidently order (or brew) the perfect shot for your taste.
What They All Have in Common
Espresso, ristretto, and lungo are all espresso-based drinks, made using an espresso machine. That means they share:
- Finely ground coffee
- High pressure (typically 9 bars)
- Small beverage volume
- Rich flavor and crema
The key difference between them lies in the amount of water used and the extraction time — and these variables drastically change how each one tastes.
Espresso: The Standard Shot
What It Is:
A classic espresso is the foundation of most coffee drinks. It’s made by forcing hot water under pressure through finely ground coffee for a short period.
How It’s Made:
- Coffee dose: ~18–20 grams (double shot)
- Water: ~36–40 ml
- Extraction time: 25–30 seconds
Flavor Profile:
- Rich and intense
- Balanced acidity and bitterness
- Full-bodied with crema on top
Best For:
- Espresso lovers
- Base for drinks like lattes, cappuccinos, macchiatos
An espresso delivers the essence of the coffee in a balanced and concentrated form — strong but smooth.
Ristretto: The Short, Bold Shot
What It Is:
Ristretto means “restricted” in Italian. It uses the same amount of coffee as an espresso but half the amount of water, making it even more concentrated.
How It’s Made:
- Coffee dose: ~18–20 grams
- Water: ~18–25 ml
- Extraction time: ~20 seconds
Flavor Profile:
- More intense and syrupy
- Sweeter and richer than espresso
- Less bitterness, more body
Best For:
- Those who want maximum flavor in a tiny sip
- Sipping slowly, like a fine liquor
Ristretto shots are often used in specialty drinks or enjoyed as a standalone treat for serious coffee lovers.
Lungo: The Long Shot
What It Is:
Lungo means “long” in Italian. It’s made using the same coffee dose as an espresso, but with more water, creating a longer, milder drink.
How It’s Made:
- Coffee dose: ~18–20 grams
- Water: ~60–80 ml
- Extraction time: 40–60 seconds
Flavor Profile:
- Milder and more bitter
- Less body than espresso
- Can taste a bit “over-extracted” if not brewed properly
Best For:
- Those who prefer a less intense but still rich coffee
- People transitioning from drip to espresso
A lungo is often confused with an Americano, but they’re different. An Americano is espresso diluted with hot water after brewing, while a lungo is brewed longer during extraction.
Side-by-Side Comparison
| Feature | Espresso | Ristretto | Lungo |
|---|---|---|---|
| Water Used | ~36–40 ml | ~18–25 ml | ~60–80 ml |
| Extraction Time | 25–30 sec | ~20 sec | 40–60 sec |
| Flavor | Balanced, strong | Intense, sweet, rich | Mild, bitter, thinner |
| Body | Full | Thick and syrupy | Lighter |
| Acidity | Moderate | Higher | Lower |
| Bitterness | Moderate | Lower | Higher |
Which One Should You Choose?
It depends on what you enjoy:
- Choose espresso if you want the classic experience — bold, balanced, and versatile.
- Choose ristretto if you crave maximum flavor intensity with less bitterness.
- Choose lungo if you prefer a longer, milder drink closer to traditional drip coffee.
If you’re making coffee at home, experimenting with these styles can help you better understand your espresso machine and the beans you love.
Final Sip: One Coffee, Many Expressions
Ristretto, espresso, and lungo are all made from the same bean — but like music played at different tempos, each one reveals a different dimension of flavor.
Whether you’re sipping a bold ristretto or easing into a long, smooth lungo, learning these distinctions helps you fine-tune your coffee to your exact taste.
Gabriel Rodrigues is a coffee enthusiast, cultural researcher, and writer who specializes in exploring the intersection of history, society, and gastronomy. Passionate about uncovering the stories behind each cup, he delves into how coffee has shaped civilizations throughout time. When he’s not writing, you’ll find him visiting independent cafés and chatting with baristas around the world.