Ristretto, Lungo & Doppio

Three Ways to Pull Espresso

Espresso is not one-size-fits-all. By adjusting the amount of water pulled through the same dose of coffee, baristas create fundamentally different drinks. Here are the three essential espresso variations.

Ristretto — The Short Shot

"Ristretto" means "restricted" in Italian. It uses less water than a standard espresso, producing a smaller, more concentrated shot.

• Dose: 18-20g (same as espresso)
• Yield: 15-20ml (ratio 1:1 to 1:1.2)
• Time: 20-25 seconds
• Flavor: Intense sweetness, full body, reduced bitterness, syrupy texture

Because less water passes through, fewer bitter compounds are extracted, making ristretto sweeter and more concentrated. It is the default espresso base for flat whites in many specialty cafes.

Lungo — The Long Shot

"Lungo" means "long" in Italian. It uses more water than standard espresso.

• Dose: 18-20g
• Yield: 50-70ml (ratio 1:3 to 1:4)
• Time: 35-50 seconds
• Flavor: More bitter, thinner body, higher volume, more caffeine extracted

The extended extraction pulls more of the later-dissolving compounds — including bittering agents. A lungo is not simply "a bigger espresso" but a different balance of flavors.

Doppio — The Double

"Doppio" simply means "double." It is two espresso shots pulled through a double basket.

• Dose: 18-20g (a standard double basket)
• Yield: 36-40ml
• Time: 25-30 seconds

In modern specialty coffee, the doppio is the standard. When you order "an espresso" in most cafes today, you receive a doppio. Single shots are rarely served because double baskets produce more consistent extractions.

Choosing Your Style

• Ristretto: for maximum intensity and sweetness; ideal in milk drinks
• Standard espresso (doppio): the balanced default
• Lungo: when you want more volume with espresso character

At Röstschmiede, our espresso recommendations include specific recipes for each variation, so you can explore how different ratios transform the same bean.