In the realm of coffee, the espresso machine is a versatile artist, capable of creating three distinct masterpieces: the espresso, ristretto, and lungo. Each one, a unique expression of the artist’s capability, reveals a different facet of the coffee experience. Today, we’re going to explore these three muses, understanding their unique roles, their shared performer, and their individual contributions to the world of coffee culture.
The Espresso: The Quintessential Coffee Experience
The espresso, the concentrated essence of coffee, is a rich, full-bodied shot that forms the foundation of many beloved coffee drinks. The standard espresso is made by forcing hot water under high pressure through finely ground coffee, resulting in a 25-30ml shot of coffee. This intense flavor, characterized by a layer of crema on top, is the heart of classics like the cappuccino, latte, and macchiato.
Below are the common measurement for espresso:
- Single Shot: 7-9 grams of coffee, yielding about 30 ml of espresso over 20-30 seconds.
- Double Shot: 14-18 grams of coffee, yielding about 60 ml of espresso over 20-30 seconds.
Generally, the brewing ratio for an espresso hovers around 1:1.5 to 1:3. This ratio represents grams of coffee used : grams of espresso produced. However, please take this guideline (and the recipe) with a grain of salt, because the exact espresso ratio may vary based on personal preference and the specific coffee being used.
The Ristretto: The Intense Delight.
The ristretto, meaning ‘restricted’ in Italian, is a shorter, more concentrated version of the espresso. It uses the same amount of coffee grounds as an espresso but half the amount of water, resulting in a shot that’s bold and intense. Ristretto commonly forms the base for potent, flavor-packed drinks like the cortado and the flat white.
There are two main approaches in ‘restricting’ the volume of water in ristretto brews: reducing pulling time or using finer coffee grounds. While both methods have their merits, reducing the pulling duration might sometimes produce “just another under-extracted cup of espresso”. Using finer grounds, on the other hand, allows for a more thorough extraction, resulting in a ristretto that’s rich, complex, and deeply satisfying.
Below are the general recipe for ristretto:
- Single Shot: 7-9 grams of coffee, yielding about 15 ml of ristretto over 15-20 seconds.
- Double Shot: 14-18 grams of coffee, yielding about 30 ml of ristretto over 15-20 seconds.
The brewing ratio for a ristretto is typically 1:1 to 1:1.5. The ratio of weight of coffee used : weight of ristretto produced. Again, take these as a guideline because the exact ratio may vary based on personal preference and the specific coffee being used.
The Lungo: The Gentle Exploration.
On the other end of the spectrum, we have the lungo, Italian for ‘long’. A lungo is an espresso that has been ‘stretched out’ by using more water, resulting in a 50-60ml shot. This longer extraction process allows more extracted compounds from the coffee, leading to a milder, yet more nuanced flavor profile. Lungo is often enjoyed on its own, allowing the subtle flavors to shine.
The two main approaches to brewing a lungo involve increasing pulling time or using coarser coffee grounds. While both methods can yield a good lungo, prolonged pulling duration may sometimes results in an over-extracted espresso. We recommend using coarser grounds to allow a more balanced extraction, resulting in more consistent, more nuanced lungo experience.
Here are the measurements that commonly used in lungo:
- Single Shot: 7-9 grams of coffee, yielding about 50-60 ml of lungo over 40-60 seconds.
- Double Shot: 14-18 grams of coffee, yielding about 100-120 ml of lungo over 40-60 seconds.
The brewing ratio for a lungo is typically 1:3 or 1:4, meaning three or four grams of lungo for every gram of coffee. As with the other styles, the exact ratio may depend on personal preferences and the specifics of the coffee. To objectively define a shot as an espresso, a ristretto, or a lungo, we need to utilize coffee refractometer.
The Use of Refractometer in Determining Espresso, Ristretto, or Lungo.
A coffee refractometer is a precision tool that detect the change in light’s refractive index to accurately measure the concentration of coffee in a solution. By determining the total dissolved solids (TDS), we can calculate the extraction level of coffee in a brew. This measurement enables us to accurately categorize a shot as an espresso, a ristretto, or a lungo. However, the use of this tool extends beyond just this.
At Kopabana, coffee refractometer is one of the indispensable allies in our mission to deliver coffee excellence to you, our customer. It offers crucial insights into the performance of your espresso machines and the condition of your burr grinders. This tool’s objective measurements enable us to ensure your equipment is in peak condition and the optimal brew of your coffee, giving you a competitive edge in the vibrant coffee industry. More than just facilitating the brewing of a good cup of coffee, it helps us guarantee that every cup served is a reflection of our steadfast commitment to excellence.
The Grand Finale: Espresso, Ristretto, and Lungo.
The espresso, ristretto, and lungo, while originating from the same process, offer unique ways to experience coffee. The espresso sits in the middle, providing a balanced representation of the coffee’s characteristics. The ristretto, with its concentrated extraction, offers an intense experience, while the lungo, with its extended extraction, provides a more nuanced flavor profile.
Understanding these styles can enhance your appreciation of this beloved beverage. Whether you prefer the intensity of a ristretto, the balance of an espresso, or the subtlety of a lungo, there’s a world of flavor waiting to be explored in each tiny cup.
