Ristretto, Normale, Lungo: Espresso Ratios Explained

A brew ratio is simply the weight of coffee going in compared with the weight of espresso coming out. It is the easiest lever you have for changing how a shot tastes, and it explains most of the old Italian names on café menus.

Ristretto — about 1:1 to 1:1.5

A short, “restricted” shot. Syrupy, intense and sweet, with heavy body. Great for very light roasts or for milk drinks that need punch.

Normale — about 1:2

The modern default, and the best place to start with a new coffee. Balanced sweetness, acidity and body.

Lungo — about 1:2.5 to 1:3

A longer shot with more water. Lighter in body, clearer and often more aromatic. Good for some light, floral coffees; can turn bitter with darker roasts.

Using ratios in practice

Keep your dose constant and change the ratio before you change the grind. A slightly longer ratio can soften a sour shot; a slightly shorter one can add sweetness and body.

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Ristretto, Normale, Lungo: Espresso Ratios Explained

Ristretto — about 1:1 to 1:1.5

Normale — about 1:2

Lungo — about 1:2.5 to 1:3

Using ratios in practice

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