It’s time for another entry into our Dialed In series! The type of shot you brew has a big effect on your drink. The way we determine shot type is generally based on the water to coffee ratio, which in turn affects volume. For example, a 1:2 ratio of coffee to water will create a larger shot, but also one that tastes quite different from a tighter ratio. Various volumes and ratios of espresso taste great on their own and in different types of milk drinks. When we brew with these different ratios it’s important to keep in mind that we’re keeping our tamp and temps the same, adjusting only our grind size and our time/water volume. It should also be noted that these shots differ from single/doppio/triple shots, which are multiplications of the output of the shot. For example, we could brew a double ristretto or a single lungo. Let’s take a look at three of the most common ratios below!

Ristretto

The ristretto shot is brewed with a ratio of 1:1 coffee to water. In other words, you’ll grind the same volume of beans as the volume of water you pull through the shot. As you might guess, this creates a very rich, sweet shot that is full of bolder flavors. This type of shot is excellent in a milk drink like a cortado, where it will balance nearly directly with the milk volume. You’ll get a really delicious mix of creaminess and heavy sweetness in a drink like this. One thing to keep in mind as you brew a ristretto is the strong flavors will also amplify any issues with extraction. For this reason, you’ll want to carefully dial in your shot and go by flavor first to help you make any needed grind size adjustments. It is often the case that despite a smaller volume, these shots will want a finer grind and longer extraction time than your typical shot. This can be a challenge to learn to dial in, but it will also help you get better at using your equipment!

Normale

A normale is, more or less, a standard shot. This is the type of shot you’ll probably start learning with, and can be brewed with a simple 1:2 ratio. If you’re new to brewing espresso at home then this is likely what you’ll want to learn to dial in first, as it will make for a great addition to any more “standard” espresso drink, such as a cappuccino or a latte. This shot retains that strong espresso flavor, but is a little less overwhelming than what you get with a ristretto. This can also make it the best shot option to help a new espresso drinker acclimate to the differences in flavor profile between espresso and drip or pour over coffee.

Lungo

A lungo is also referred to as a “long shot” or “long coffee” and really helps to underline the versatility of an espresso machine. This shot is typically brewed at a 1:3 ratio of coffee to water, and is the closest in flavor to a brewed coffee as you can get fresh out of the machine (though an americano may ultimately be the most satisfying option for those looking for that flavor profile). Lungos are delicious on their own as a mellower shot, but can also be a delightful way to enjoy a traditional macchiato, where you just dollop some milk foam on top of the shot. As you might imagine, in order to get the proper extraction for this shot you may need to loosen up your grind compared to a normale or a ristretto.

It should be noted that these shots differ from single/doppio/triple shots, which are multiplications of the output of the shot. For example, we could brew a double ristretto or a single lungo. If you’re looking for more information about these shots or just want to see them brewed be sure to check out our video on the subject below!