Finally! A complete explanation of ristretto, espresso, and lungo in terms of dose, ratio, and TIME and GRIND SIZE. Not many (if no one) talk about last two parts.
It`s wasteful. I already use so much coffee beans drinking mainly espresso now vs. filter in the past. I feel like I'd go through half a kilo a day drinking only Ristrettos. I do like them though. Once I have my backup grinder, that can easily switch between brew methods I will make more of them. But more as a special treat from time to time.
I think Tomo is not being fair to the Lungo shot. Even though it has less texture than espresso, it can be even a better option to appreciate some fruity and floral notes in certains coffees. It let's the bright notes really shine. BUT, it has to be done properly. Many people just put water on a espresso, and in my opinion, it makes it too weak. I recommend the Sprometheus video on it to get a grasp on how to do it right.
Dear Alessandro, not sure why you think I am not being fair to lungo (?). I agree with what you said, and I also describe the lungo as a complex drink just weak in body and texture. I think we are on the same wave here ;) Although I must say, to achieve high-quality lungo is not that easy as getting a high-quality espresso... Cheers!
I remember the first time I had a ristretto in Switzerland at some Italian shop...I thought I was on crack or something lol. But damn did it taste good.
3:29 I realise this is probably sacrilege but can someone please explain something to me. If brewing a ristretto results in less bitterness then why can't you always brew a ristretto and then dilute to your required strength. Be that even a full cappuccino?
I'm a self pronounced coffee expert. I believe some cafes actually do similar to what you said, and add water to espresso, but this is possibly in order to create a beverage similar to drip coffee, without using a drip machine, especially if they only invested in espresso machines.😂 But also I will suggest that bitterness is not necessarily a bad quality. Most coffee drinkers expect a basic pleasant bitterness. Possibly this is why it can be a complimentary 'counter' to whatever sweet bakery item eaten alongside. So anyway I recently discovered ristretto, and am amazed that it can almost taste sweetened without added sugar, but will I stop brewing drip? Maybe if somehow an espresso machine appears in my kitchen. 😁
Here, however, we are talking in all three cases about “Espresso”. The regular or “normal” Espresso, the Espresso Ristretto (restricted) and the Espresso Lungo (long). But still all three of them are “Espresso”.
I usually aim for 1:2.5 in 30 seconds with 8 sec preinf. for light roast. I find it to be the best balance of extraction and body. Needless to say, differs with coffee.
Every bean is different, with Light roast is harder to get a really good extraction, have you ever try grind finer and more coffee in the basket, to get 25 sec. ??
16 g for a single shot of espresso is a lot ! Isn’t it? I saw everywhere else that you should use 9 g of coffee for a single dose of espresso… (7 to 9 g)
Often when I order a lungo I get an espresso with a small pitcher of how water. Is the taste different or similar when preparing lungo in this way - by simply diluting espresso with hot water?
Is this in France? There I seemed to very often get hot water with espresso (even when ordering espresso). But no, it is not lungo, it becomes Americano or long black if you pour the espresso to water.
@@elqniemi This is in Slovakia. Yeah, I usually drink americano and when I want smaller coffee I order lungo which often times is also just espresso + water. I was just wondering if lungo prepared according to video tastes a lot different than espresso + water.
This is an excellent educational video. I have been experimenting with brew ratios since I got into home espresso, but never knew these terms. Everybody has different taste, but when I get below 1:1.75 ratio, I find the results to be sour and unpleasant. I personally prefer the taste and texture of a 1:2.25 to 1:2.5 ratio. Higher outputs start to feel watery and are not as pleasant to sip. Thanks for the informative video.
So much for "European Coffee Trip". Here in the US, if you order a double shot chances are you get to enjoy 2 fluid ounces of coffee extracted from 16 g - 18 g of grounds. Ratio between 1:3.6 and 1:3.3. Beware of dogmas.
Thank you so much for this! I recently just bought the Ninja 7 style espresso that comes with the Nespresso machine and it has all these options and I was confused on which one is the best option to use
3:37 if the beans grind finer isnt the extraction is even more.. even the extraction time is a bit longer. isnt it contradicting with the story of shorten the extraction to avoid the bitternes?…
There are basically two different ways of making a ristretto or in this case a double ristretto depending on where you are in the planet. You either dose for a normal 1:2 espresso and stop the shot early in about 20 seconds to get a 1:1 ratio or you grind much finer to get that ratio in about 30 seconds. In both cases you'd get about 30mls of espresso instead of the normal 60mls for a double dose. The Italians, who admittedly invented the drink, stop the shot early but in Australia, for example which has an enormous coffee culture, they would do it the second way and they are not alone. Its your taste buds that decide which is right.
Woww. Awesome explanation! I liked the fact that you mentioned we grind finer for a stronger brew ratio like ristretto, and coarser for a lungo. Most ppl only talk about the brew ratio difference and not the grind size difference.
Fantastic video. I am passionate about coffee, even I am not a barista though. I want to learn a lot about coffee as well as barista technics to do latte art at home and enjoy. Coffee is an indispensable part of my personality. Thanks!
Just returned from Paris where I enjoyed real espresso. Now I can't enjoy coffee from my coffeemaker and must obtain an espresso maker. I have been spoiled and become a coffee snob. Is the Nespresso Pixie a good choice?
What’s your favourite? Espresso, ristretto or Lungo? ☕️🤔
Espresso, always !!
Ristretto are the best for milk base drink
I need to try all of them before I can answer this question
Iced Spanish
Lungo😍😍😍🤗
Finally! A complete explanation of ristretto, espresso, and lungo in terms of dose, ratio, and TIME and GRIND SIZE. Not many (if no one) talk about last two parts.
Agree, by the way, do you know the pressure used to pull these shots ?
Awesome explanation! Thank you!
Ristretto is the best way to drink coffee :)
It`s wasteful. I already use so much coffee beans drinking mainly espresso now vs. filter in the past. I feel like I'd go through half a kilo a day drinking only Ristrettos. I do like them though. Once I have my backup grinder, that can easily switch between brew methods I will make more of them. But more as a special treat from time to time.
I think Tomo is not being fair to the Lungo shot. Even though it has less texture than espresso, it can be even a better option to appreciate some fruity and floral notes in certains coffees. It let's the bright notes really shine.
BUT, it has to be done properly. Many people just put water on a espresso, and in my opinion, it makes it too weak. I recommend the Sprometheus video on it to get a grasp on how to do it right.
I agree 💯
Dear Alessandro, not sure why you think I am not being fair to lungo (?). I agree with what you said, and I also describe the lungo as a complex drink just weak in body and texture. I think we are on the same wave here ;) Although I must say, to achieve high-quality lungo is not that easy as getting a high-quality espresso... Cheers!
Ya, that's true. If you like those light, bright, and tea-like notes it's good. I like Ristrettos but to each their own.
I remember the first time I had a ristretto in Switzerland at some Italian shop...I thought I was on crack or something lol. But damn did it taste good.
3:29 I realise this is probably sacrilege but can someone please explain something to me. If brewing a ristretto results in less bitterness then why can't you always brew a ristretto and then dilute to your required strength. Be that even a full cappuccino?
I'm a self pronounced coffee expert. I believe some cafes actually do similar to what you said, and add water to espresso, but this is possibly in order to create a beverage similar to drip coffee, without using a drip machine, especially if they only invested in espresso machines.😂
But also I will suggest that bitterness is not necessarily a bad quality. Most coffee drinkers expect a basic pleasant bitterness. Possibly this is why it can be a complimentary 'counter' to whatever sweet bakery item eaten alongside.
So anyway I recently discovered ristretto, and am amazed that it can almost taste sweetened without added sugar, but will I stop brewing drip? Maybe if somehow an espresso machine appears in my kitchen. 😁
Here, however, we are talking in all three cases about “Espresso”. The regular or “normal” Espresso, the Espresso Ristretto (restricted) and the Espresso Lungo (long).
But still all three of them are “Espresso”.
No shit sherlock. But still, it worth to differentiate them all.
I enjoy all three! I appreciate this clear explanation of the differences among Ristretto, Espresso and Lungo! ☕️☕️☕️
Thank you Margaret :)
So in theory im not making bad espressos, Im just making lungos 😅😅😂😂😂
all the 3 are my fav.
but ristretto are my no. 1 choice when using for sleep after tired from something or i need something that need my brain a lot
I usually pull 1:3 in 20 seconds, with 5 second preinfusion. Light roast life.
I usually aim for 1:2.5 in 30 seconds with 8 sec preinf. for light roast. I find it to be the best balance of extraction and body. Needless to say, differs with coffee.
Love it! Sharing the approaches and recipes in this thread
Every bean is different, with Light roast is harder to get a really good extraction, have you ever try grind finer and more coffee in the basket, to get 25 sec. ??
I personally really like lungo 👀
🤣🤣🤣
If we extract form double shot panel, it still called espresso or lungo?
16 g for a single shot of espresso is a lot ! Isn’t it? I saw everywhere else that you should use 9 g of coffee for a single dose of espresso… (7 to 9 g)
Yes of coarse but that depends on the basket you cant put 9g of coffee in a 14-21 coffee basket
@@mohmad_jomaa_ So it shouldn't say it's espresso it should say double espresso
This is American and European way to make espresso except for Italy they just serves you one shot when you order espresso (cafe).
great descriptions.Enjoyed learning newer parts of espresso drinks.
I really can't thank you enough for this video, I appreciate the content
Thank you ☕️🖤
Hi Tomo
very clear explanation. I have one question, do we apply same pressure to all three kinds of coffee?
Very helpful, thank you! 😊
Often when I order a lungo I get an espresso with a small pitcher of how water. Is the taste different or similar when preparing lungo in this way - by simply diluting espresso with hot water?
Is this in France? There I seemed to very often get hot water with espresso (even when ordering espresso). But no, it is not lungo, it becomes Americano or long black if you pour the espresso to water.
@@elqniemi This is in Slovakia. Yeah, I usually drink americano and when I want smaller coffee I order lungo which often times is also just espresso + water. I was just wondering if lungo prepared according to video tastes a lot different than espresso + water.
There are some differences, but usually, the best and most common way to prepare lungo in the cafe is espresso+ hot water on the side. :)
Like all, especially magazine ☕️
Which one goes best with milk drink?
Can certain coffee beans be good for lungo style espresso?
Thank you ! Love it. What is your scale model?
Very nice. Thanks!
How do I setup the espresso machine for those
Great to see the continued Videos on Coffee
Yeah 🎉 Our release schedule has been relatively slow lately, but we have real gems ready to edit in the coming weeks. Stay tuned!
This video help me soooo much, thank u ☕️
Amazing as always
Thanks Jon :)
👍🏻🖤🔝✔💯
This is an excellent educational video. I have been experimenting with brew ratios since I got into home espresso, but never knew these terms. Everybody has different taste, but when I get below 1:1.75 ratio, I find the results to be sour and unpleasant. I personally prefer the taste and texture of a 1:2.25 to 1:2.5 ratio. Higher outputs start to feel watery and are not as pleasant to sip. Thanks for the informative video.
I drink a lot of expressos and lungos as a habit, but the ristretto is the king of coffee. If you are tired and sleepy, it comes as a savior.
Expresso? What is it?
Informative. Thanks.
So much for "European Coffee Trip". Here in the US, if you order a double shot chances are you get to enjoy 2 fluid ounces of coffee extracted from 16 g - 18 g of grounds. Ratio between 1:3.6 and 1:3.3. Beware of dogmas.
Thank you so much for this! I recently just bought the Ninja 7 style espresso that comes with the Nespresso machine and it has all these options and I was confused on which one is the best option to use
I prefer an espresso taste but for a coffee I prefer a magic coffee which is a double ristretto with steamed milk in a 5 oz cup
Mye favorite is Espresso !😎
I have Espresso machine and also capsule Lungo. What water should i use?? Milk or mineral water?
Thanks for sharing your knowledge😊🇳🇴🥰
3:37 if the beans grind finer isnt the extraction is even more.. even the extraction time is a bit longer. isnt it contradicting with the story of shorten the extraction to avoid the bitternes?…
It's a double espresso, not an espresso. The espresso is 7 to 8 grams !!!!!!!!!
Vid was great, finally someone answered my questions 👏👏
When making a Lungo would it be a good idea to grind less fine and pull a longer shot?
Hii, would love to ask you where do you buy that scale?
what happens if i use 2:1 ratio ? can I just get its cream ?
Brews shot on an uber expensive 10k home machine and 2k grinder that most people will never be able to afford.
Just get cheaper versions?
❤🎉
This is the best explained video.
Ristretto is the king of coffee 🤩
How do you come up with the time?
This isn't right. How 29 sec is a restricted extraction? It's a normale espresso not ristretto
I agree… his demonstration of a standard espresso is technically a double, isn’t it??
There are basically two different ways of making a ristretto or in this case a double ristretto depending on where you are in the planet. You either dose for a normal 1:2 espresso and stop the shot early in about 20 seconds to get a 1:1 ratio or you grind much finer to get that ratio in about 30 seconds. In both cases you'd get about 30mls of espresso instead of the normal 60mls for a double dose. The Italians, who admittedly invented the drink, stop the shot early but in Australia, for example which has an enormous coffee culture, they would do it the second way and they are not alone. Its your taste buds that decide which is right.
❤❤❤😊
Algún video en españoooool
This was so helpful!
Nicely explained! Excellent 🤩
O
awesome
Woww. Awesome explanation! I liked the fact that you mentioned we grind finer for a stronger brew ratio like ristretto, and coarser for a lungo. Most ppl only talk about the brew ratio difference and not the grind size difference.
Fantastic video. I am passionate about coffee, even I am not a barista though. I want to learn a lot about coffee as well as barista technics to do latte art at home and enjoy. Coffee is an indispensable part of my personality. Thanks!
How is ristretto smaller in volume, since the extraction time is longer? 😳
@negroz oh, that makes sense, thank you!
Just returned from Paris where I enjoyed real espresso. Now I can't enjoy coffee from my coffeemaker and must obtain an espresso maker. I have been spoiled and become a coffee snob. Is the Nespresso Pixie a good choice?