Coffee is a favorite drink all over the world because it can be used in so many different ways. The typical espresso shot delivers a pleasing combination of tastes as well as a substantial amount of caffeine. Because the flavor of coffee beans varies from one variety to the next, roasts can bring out everything from fruity aromas to bitter chocolate. Since there are a lot of different types of people who drink coffee, people have come up with new ways to make coffee.
A lot of people do not know the words like these when they order coffee, so it is essential to be aware of them before ordering any coffee like a real coffee lover. Let’s take a step back and look at the history of the terms ristretto and long shot to see how they came to be.
History of Espresso
As a primary drip coffee machine cannot brew traditional espresso or the ristretto and the long shot, you will need a machine that brews coffee by piping hot water through the grounds at a high-pressure rate. That is why Angelo Moriondo was the first to come up with such a device back in 1884.
Despite its enormous size, Moriondo’s steam-powered engine could only brew in large batches. He only created a few prototypes, which he intended to utilize for his own network of coffee shops in Italy. However, not long to go, an improved version of the machine was invented by one of his rivals a few years after the first patent was issued. As a consequence, those sales contributed to the creation of a worldwide coffee phenomenon: espresso and all of its varieties. From there, Italy’s coffee tradition continues to be copied globally.
What Is A Long Shot Coffee?
For those of you who are familiar with the term “ristretto,” it is likely that the term “long shot” is also familiar. Or, you probably know this drink as the “lungo” in Italian. The long shot, also known as the lungo, is the following phase in the process of espresso extraction. A long shot employs a 1:3 ratio, which equates to 18 grams of coffee beans from 54 grams of coffee brewed out. Eventually, this has the effect of increasing the quantity of caffeine that we are able to extract from the coffee beans.
What Makes A Ristretto Unique?
Apart from the physical beverage size, the primary distinction of a ristretto is different in terms of the taste. The ristretto has less dilution, meaning it acquires more intensity. Thus, it is considered to have a lot of substance, a silky texture, and very little bitterness. It is surprising that this type of coffee lacks bitterness although the brewing shot is less diluted.
Differences Between Ristretto And Long Shot
A ristretto is an espresso with less water and a faster extraction time than a standard espresso. On the other hand, the coffee in a long shot is less concentrated since it is extracted for a more extended period of time with more water.
Ristretto is derived from the Italian word meaning “restricted,” or “limited.” That does not imply that you must be above the age of eighteen to consume it. In this scenario, it simply means less water is put through the ground coffee than a typical shot. In contrast, a long shot is different. The brew is made with more water and is drawn for a comparable or slightly longer length than an espresso. A long shot is also called a coffee lungo or a café allongé.
When a ristretto is compared to a long shot, the subtle differences in their production methods result in a significant variance in taste profile. For further in-depth comparison of ristretto and long shot, you can go through the points mentioned below.
Brewing Process
Coffees ristretto and lungo are brewed differently and have different effects on the flavor. The distinct tastes of the beans are brought out more clearly as a result.
Water Volume
The quantity of water used in pressure-brewed coffee is one of its distinguishing features. It affects everything from the pull time to the best-tasting beans. To make a ristretto, you’ll need roughly 15 ml less water than you would for a single shot of espresso. Long shots contrarily utilize nearly three times as much water as a ristretto (or 45 ml if compared to a 15ml ristretto). Since long-shot coffees contain a higher volume, they are usually served in larger cups.
Extraction Time
The extraction time for ristretto is usually shorter. It takes half the time to make an espresso with a usual extraction duration of 15 seconds. On the other side, the extraction time for ristretto is usually shorter. It takes half the time to make an espresso with a usual extraction duration of 15 seconds.
Flavor
When you put hot water and coffee, the flavors mix together in a certain way. The mild, mellow, volatile chemicals come first. Then, these characteristics are recognised by brewing techniques like cold brew. Following that, acidity is introduced into the water. Sweet aromas appear shortly after and followed by the typical bitterness of the drink. Ultimately, it requires a specific length of time for the extraction to reach the full bitterness.
Because of the quick draw time and high coffee to water ratio, ristretto provides a simpler taste profile. It features a lot of delicate flavors and aromas, but no bitterness or robust chocolate notes. Nonetheless, long shots feature a taste profile that is comparable to drip coffee. The delicate flowery fragrances may easily be overshadowed by the bitterness, acidity, and deeper flavors.
Aroma
Ristresso has a very strong scent. They are concentrated, delicate, and floral. You will immediately notify robust fragrance once you sip it. Other than that, Lungos have deeper scents and a smokey depth that echoes their taste character.
Acidity
Acidity, as opposed to sourness, is a unique taste in coffee. You need acidity to balance the sweetness. However, the presence of an unpleasant sour flavor indicates that the preparation process might be a failure. Other than that, acidity has a significant role in the espresso characteristics and long shots while ristrettos will only have a trace of it at the tail end.
In addition, the roast you select affects the acidity of your long shot; therefore, light roasts might be more acidic. Nevertheless, darker roasted beans have less acidity but more bitter flavors.
Bitterness
Short pull times make ristrettos less bitter because they have intense flavors and are full-bodied. Long shots have a more bitter flavor. Due to its brew time and coffee used, it will have an impact on the final flavor. In addition, if you pull the shot even longer, you will get more caffeine. As a result, the coffee will have a harsh taste and may swiftly alter the flavor profile.
Caffeine Content
Even while ristrettos have a fuller coffee taste, the shorter brew time means they have less caffeine. Espresso, on the flip side, has a lower amount of caffeine per serving than long shots. All in all, the caffeine content will vary based on how this espresso is pulled.
Tips To Pull A Ristretto and Long Shot
Pulling a Ristretto
Shorter time is required for the production of Ristretto shots than it is required for standard shots. Also, the coffee-to-water ratio is lower than for espressos. Then, you should target 15 ml of liquid coffee. Keep an eye on the time while you are pulling because under-extracted ristrettos might taste very odd due to the absence of so many of the coffee’s balanced qualities. On top of that, it is suggested that the finer the ground, the tastier it will be. Thus, if you are sure about your brewing skill, you can try this grind size.
- For your coffee beans, use a fine grind
- Use filtered water
- As the water heats up, you should wait for it to be at the right temperature
- In the filter, add 14 grams of ground coffee and press it down firmly
- Turn on the machine again and put the filter back in
- Remember that ristretto only needs 15 seconds of brewing time and 15 ml of liquid coffee.
Pulling a Long Shot
To get the most out of coffee, you will need to be patient and use a considerable amount of water. In a ristretto, you will need 45 ml of water, which is three times the amount of water. On top of that, long shots are taken at a significantly slower pace. Hence, it is usually brewed from 30 to 40 seconds. For instance, if you want to get every last drop of the coffee’s rich taste, you have to precisely time the pulls. There are possibilities that inexperienced baristas may pull an over-extracted shot, resulting in an imbalance in the taste.
Should you use a different bean for the ristretto than you would for the long shot?
Beans with a lesser acidity, which are often cultivated at lower elevations, work well with ristretto shots. They also have a number of other pleasant fragrances and sweeter tastes to add to the mix. Using a ristretto keeps the acidity in control. Furthermore, acidic beans, such as those cultivated at a higher elevation, are denser and hence more acidic. However, Lungo’s lengthy pulls are adequate to extract flavors from them.