Ristretto, normal shot and lungo side by side
These cups are drawn to scale from the drinks chart data. Volumes are typical, not a standard.
| Per drink | Ristretto | Espresso | Lungo | ||
|---|---|---|---|---|---|
| Espresso | 20 ml | 40 ml | 65 ml | ||
| Steamed milk | none | none | none | ||
| Milk foam | none | none | none | ||
| Typical total | about 0.7 fl oz (20 ml) | about 1.4 fl oz (40 ml), a double shot | about 2.2 fl oz (65 ml) | ||
| Caffeine | varies with the shot; no per-style figure in our sources | about 125–190 mg (double shot, from the espresso) | varies with the shot; no per-style figure in our sources | ||
| How it is made | Dose and tamp as for espresso. Start the shot. Stop early, at roughly half to three quarters of an ounce. | Dose and tamp finely ground coffee in the portafilter. Lock it in and start the shot. Stop when the cup holds about 30 to 40 ml of espresso. | Dose and tamp as for espresso. Start the shot. Let all the water run through the puck, so the cup ends up larger than an espresso. | ||
Typical builds from the sources listed below; cafés vary. Open the drinks chart in compare mode to see them side by side. Last checked 2026-11-04.
The ratios behind the names
| Style | Ratio (coffee : espresso) | Example from 18 g | Typical time |
|---|---|---|---|
| Ristretto | About 1:1 (up to 1:1.5) | 18 g in, about 18 g out | About 20 to 30 s |
| Normale (standard) | 1:2 | 18 g in, 36 g out | 20 to 30 s (National Coffee Association) |
| Lungo (long shot) | About 1:3 to 1:4 | 18 g in, 54 to 72 g out | 25 to 60 s |
Wikipedia calls these "relative terms without exact measurements", so café shots differ. The ratios above are starting points. You can check your own with the espresso ratio calculator.
Pulling each style
- Dose and tamp. Use the same dose for all three, for example 18 g in a double basket.
- Change the stop point, not the coffee. Ristretto: stop early. Normale: stop at about twice the dose. Lungo: let more water through, to about three to four times the dose.
- Taste and adjust the grind. A longer shot can turn bitter or thin. If it runs very fast or slow, see our guides on watery shots and slow pours.
What each one tastes like
With less water a ristretto tends to be concentrated and syrupy; a lungo tends to be bigger and lighter in body. Our sources describe the volumes and ratios, not the taste, so treat taste as a general tendency and let your own cup decide. If a shot tastes sour or bitter, the cause is usually grind or extraction rather than the style; see how to fix sour espresso and why espresso tastes burnt.
Caffeine in each
We do not give a different number for a ristretto or lungo: USDA, the FDA and Harvard publish none. Use the single or double shot range as a rough guide, see caffeine in an espresso shot, and remember it varies with the coffee.