What is a double shot? Ristretto vs normale vs lungo explained
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- เผยแพร่เมื่อ 15 ก.ค. 2024
- What's the difference between a double shot and normale? Triple and a lungo? There's plenty of confusion out there and just as many opinions. Finally, we put all the answers in one place. Get even more knowledge at bit.ly/3JmTjmg.
:41 - Defining espresso
1:40 - Extraction
2:56 - Espresso recipes and brew ratios
4:21 - Ristretto, normale and lungo
6:06 - Single, double, and triple shots
For more knowledge on all things espresso, check out our blog: clivecoffee.com/blogs/learn
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Simply put: FINALLY. "Ristretto/Normale/Lungo = brew ratios. Single/double/triple = amount of coffee." Why is no other video on the entire internet that clear?? Thank you!
When i was a boy, i would never have guessed that i'd be spending time out of my day caring about a beverage. Thanks for the video. 🙂
Haha us too! But, boy oh boy is it addicting!
We(Roots Roasting) use a 14g basket and use that much ground coffee in a dose give or take 0.5g. The give or take(i.e. 13.5-14.5g) is part of the dial in process every morning and/or every new bag of beans. We dial in according to the taste. We try to get our shot of espresso to weigh 28-32g. This is our version of a double shot and we do that twice for a quad shot. We roast and combine a blend of beans for our espresso drinks that leans more on the bitter, dark chocolate flavor because we think that mixes better with milk based coffee drinks.
Love the summary at the very end. Perfect three-point checklist to work on, and helps me remember to keep the variables down to one at a time.
Love this channel. Always very clear, well worded information with the right amount of visuals. Thank you.
This is the best explanation of brew ratios and doses that I’ve ever seen on TH-cam!
the clearest way to explain double ristretto for me! Thank you!
Spectacular video!!! Clive Coffee ALWAYS delivers!!!
I just love your calmness and that smile is a pleasant cherry on top. Thanks for the clear explanation. Although before the single and double shots everything was easier to understand
This may be your best video yet - answered a lot of outstanding questions. Keep them coming please.
So happy to hear this!
This is the most helpful explanation of the 3 basic coffee pulls. Thank you!,,
This is a super helpful video! Thanks for making this
You are Great.good explanations.thanks
Great explanation to better understand the basis for espresso from making it yourself to ordering at the local Cafe.
Beautiful video. Thank you 👏
BEST EXPLANATION on topic of different ratio/shots!! thank you
Thank you!
I love your explanation😘😘😘
You explain all of this superbly.
Thank you!
Extremely helpful…thank you guys very much!
Happy to help!
thank you very much. Really appreciate it.
Great video! I have hope for my home barista skills once again 😋
Everything about espresso drinks are actually quite clear and straight forward, dose, ratio, risttreto, espresso.. right till the single shot, double shots mess everything up..😵💫
Agreed!
this is should be called coffee made simple... thanks for solving the mystery for me! best explanation ...
Thank you Julia! ♡
This was really helpful! I've been making double shots for a few months and have been a bit confused on the timing aspect of a single shot vs a dounle shot lungo/ristretto.
Glad to hear it was helpful!
Thank you for the education, made the greatest shot today
18g Dose
30s Grind (fine)
30s Extraction time
25g Yield risteretto 👌
Flavourful, Dark thick and delicious ☕
Amazing! Love to hear it. Happy shot pulling.
2nd half of this video is great
❤this is first time on ur channel...i m fully satisfies 😌
Very well explained! I used to always do 1:2 ratios with 20g beans and trying to reach 30s every time for like 3 years, then this week I heard a barista suggest 1:3 instead for lighter roast which is exactly what I'm using and prefer... Wow did it make a huge difference I wouldn't have believe it that much at first! It's also more fun to get 60ml rather than just 40ml in the cup. I now have more to drink AND it taste even better and less bitter!
Absolutely! Sounds like a fantastic shot :)
Perhaps the increased water causes more extraction from the lighter roasted beans, and maybe people pull shots with a lower ratio because the beans for espresso are usually roasted dark.
Also, maybe if the grounds are not as fine, the more water will help with the extraction.
My wife's mom is a bit disappointed with the amount of liquid in an espresso, so lately, I have been grinding her beens not as fine and letting her shots run long.
I am so happy for you that you discovered an even better way to make your espresso. May you have many great cups to come.
Nice job on helping to clear up the muck and the mire of espresso.
It aint as easy as it used to be!
Glad it was helpful!
Great channel! Just found about it...
great explanation on the differences 👏 love the espresso glasses where can I get some? thanks
clivecoffee.com/products/notneutral-vero-cortado-glass
Nice
2 to 2.5 is a better ratio imo. the interesting thing about making an good espresso is, that you have to work precisely. Sometimes it reminds me on the japanese tea ceremony, which can be a possibilty for enlightment in the japanese tradition.
7:50 the best part of the video when 3 expresso glasses are pushed over lol
lol so true. Glad you got a laugh.
It's easier for me to understand a recipe based on the ratio of espresso to milk, so for example a traditional cappuccino would be 25ml espresso + 100ml milk + 25ml foam. You could get to the 25g (ml=g) espresso from 16g, 18g. 20g, or 22g depending on brew ratio. Right?
If I may ask...
When using a pressurised portafilter on an espresso appliance, I tend to pull a shot with 15g and 60g out. My machine can't handle espresso grind and the p.p. is more forgiving of grind size. Is this appropriate even if I have to give up the 9% concentration? I understand the ratio is a bit off, but the grind is not as fine. Therefore, I feel I need to pull with more water used.
By appropriate, I mean is this the best way to pull and avoid over extraction?
Great video as always! I just purchased a Lunar 2021, so I’m now measuring my 16gm shots by weight (1:2) rather than volume (2oz.) My question is: I’m using a Rancilio Silvia (no pre-infusion) so when should I begin timing my shots-at start of brew or first drip? Thank you!
Since extraction begins once water hits the espresso puck, rigth when you start brewing.
Thank you Julia, such a simple and clear explanation! In general how many seconds should you add or take away for a lungo/ristretto? Say 25s is the normale. Plus or minus 3-5 seconds for the others?
Two different ways are possible here:
The first way to achieve a ristretto or lungo is to just let the coffee run shorter or longer (probably how it was done and is still done in many italian cafés). Say you‘ve dialed in a shot of 1:2.5 (which is more italian normale) you would just kill the shot earlier at 1:1-1:1.5 for a ristretto or let it run longer 1:3-1:5 for a lungo. Thus depending on the coffee you could have a brew time of about 20 seconds for a ristretto up to 45 seconds for a lungo.
The second way would be the more modern way. Determining your brew ratio first and then dialing the grind in. This would mean that there is less of a time difference between a ristretto or lungo. Again depending on your taste and/or roast used. This will lead the better tasting result, but is impractical for restaurants and cafés as they would have to have three different grinders dialed in to the different styles.
Try out for yourself what you like best!
We recommend to aim around 30 seconds regardless of the shot and then judge by taste and adjust your grind size to adjust time. It's definitely possible that it would be closer to 35 seconds for a lungo and 25 for a ristretto but there isn't a perfect amount of time.
Hello sister, I wanna know about the Ristretto, what is the difference between double ristretto with single shot expresso ?
Hi! Thank you very much for the video.
I have 2 questions I'd love to have you enlighten me on:
1. Is it ok to use bottomless porter filter, with a double shot basket, but for a single shot (10g fine ground coffee)?
2. My machine has 15 bar and not 9 bar as it should I suppose. Is that an issue?
At the moment I am getting very quick extractions for the 1:2 ratio. I'm thinking it might have to do with those to points above :/
1. I would use a single shot basket with the bottomless if you're using that little coffee. 2. Could be over-pressurizing. I would recommend reaching out to the vendor you got your unit from.
I read somewhere that a double shot is about 2oz of espresso. Is that correct? I can get that much with 18g portafilter at 1:2
I really don't see a description of the wristwatch used while making this video, @5:50 . That is a travesty. Rad watch! 👍🏻
Thank you
I'm a fresher learning using a coffee capsules so how we calculate double shot on Nespresso machine
Good question! It's tough to track a shot when using a Nespresso machine because they've already done those calculations. Simply put, it's a more automated machine!
Do you start timming your shot once you press the button or when you see a drop of coffee hits the shot glass. Kind of confused here
in this context ristretto means "shrunk down" in Italian
I like your espresso glasses, what brand are they?
Those are the Vero glasses from notNeutral.
clivecoffee.com/products/notneutral-vero-cortado-glass
1:36
6:15
Our roaster would deliver us a 3 to 4days roasted espresso bean,it would be tricky to me,since perhaps they need more time kinda 2 to 3weeks to diguss ..but anyway i need to pug some shorts..what else would i do?apart from decreasing my machine temp and adjusting to a fune grind..i use 1:2 ratio..
You're waiting a little too long. The Sweet spot is 5-10 days off the roast.
There's a new coffee shop opening up soon near me. One of their drinks will have "4 espresso shots." I'm curious how they will make it. lol
Praying they are singles
Hi, may I know if I want to make ristretto, I use 18g of ground coffee, and out for 18g ristretto, what's the time to extract?
Howdy! Take our class: clivecoffee.com/products/home-barista-online-intro-to-espresso
I got a question: I have a espresso machine, here in Brazil, called Oster Primalatte, Its portafilter and pressurized 51mm basket can only holds 10 grams of coffee. What can I do to get better espressos with it? Cheers
Ideally, getting an espresso machine that uses non-pressurzied baskets and baskets that can gold more coffee. Pressurized baskets are holding you back big time.
Best explanation of shots and ratio…
I’ve got some tinkering to do.
5:19 what does this mean? should i grind finer for a ristretto? i usually put 7g in for both a normale and ristretto but stop the ristretto first without change the grind setting
If it already tastes good to you, then you don't need to make any changes.
@@clivecoffee k thx
It seems like when I watch a video of an espresso shot being pulled it drips a lot slower. My machine seems to pour our a lot faster and I'm not getting much crema. Any advice, thanks
Quick shot times and little to no crema can often point to old coffee. Check that the beans you're using have been roasted in the past few weeks!
How long in seconds is "a lot faster"? You may have to grind finer and/or review your tamping technique.
What are these espresso shot glasses I keep seeing in videos?
Those are the Vero shot glasses by notNuetral
clivecoffee.com/products/notneutral-vero-cortado-glass
@@clivecoffee Are you using the cortardo or espresso glass?
I want to know, what is Quad shot espresso, how to yeald it's??
A quad-shot is simply 4 shots of espresso. Pull 1 double-shot, and then repeat the process again for the next double-shot.
What is the brand/model of the espresso machine used in this video?
That is the Rocket R Nine One: clivecoffee.com/products/rocket-r-nine-one-espresso-machine?_pos=1&_psq=rocket+R&_ss=e&_v=1.0
@@clivecoffee thank you
What is original flat white and caffe latte ? Its same ?
Yes, a flat white is essentially a small latte.
@@clivecoffee thank you
Never heard of anyone refer espresso as a type of coffee bean but I guess some people do otherwise you would not have mentioned it.
At times, people get confused because some darker beans are labeled as "espresso roast".
Ok so... My job says we pull double ristretto... But I'm not sure... Can anyone verify/help?
Dose -- 18g
Yield -- 32g
Time -- 27 seconds
Ristretto or no??
I was so damn confused over this, in the philippines when you order a double, they just serve you a lungo
Yep, coffee culture is different from country to country. Sometimes city to city.
3 double espressos, yes!! Go big or go home.
Dose, ratio, time, grind, yield, pressure ? Please.
This depends on the coffee you're using and what espresso recipe you're using.
@@clivecoffee , thanks for the answer. Assume I use the same coffee bean and the same espresso machine. To make an espresso I put in 18g fine grinding coffee ground, extract for 20 seconds to get 36ml liquid, during pull the pressure on the machine shows 9 bars.
Now If I want to make a ristretto and a lungo, how do I dial in ?
You won't learn how to dial in espresso in this comment thread. I would recommend taking one of our online classes! clivecoffee.com/products/home-barista-online-intro-to-espresso?ref=coffee-school@@JohnNy-ni9np
The coffee world trends are evolving with how we are fatigued in America.
The more we push ourselves as a population, the more caffein we need to forget we are truly tired.
That's why originally in a country where they get at least twice the vacation we get here, a single really is 7g and a double 14g and not more.
In terms of caffein more is not better even if we think so.. lol
14 grams 24-26 seconds
Just tell the barista to stand aside. Then jump on the machine and make it your way! 😎
🙋♂️ 🤷♂️🤷♂️ I still don’t understand… is a double shot of espresso ☕️, 2 times the coffee amount small , ssme water amount as single … 🤷♂️🤔🤔. ?????
Or
2 single espresso ☕️ 1 glass ????
🤷♂️🤷♂️🤷♂️🤷♂️
The terminology is confusing which is why we think of espresso in terms of a brew ratio. 1:1 to a 1:3. That essentially means ground coffee to liquid espresso. Any of these ratios can be considered a "double-shot". Single-shots are typically very concentrated shots using single-baskets and single-spouted portafilters using 7-9g of ground espresso, which has a short yield.
This is a really great explanation from the coffee industry legend, Chris Baca: th-cam.com/video/eAf_kNNfGW0/w-d-xo.html&ab_channel=RealChrisBaca
Reply
Oiii, what is Expresso my lady, Where's the answer
Lmao 😂
OK, some clarifications. When you order an „espresso“ or a „café“ in Europe or Japan, you will get a single shot. If you want a double, you order a „doppio“. I don‘t know why Americans have to make everything bigger and worse.
Well, I'm not so sure that I'd agree with that sentiment. There are plenty of fantastic espresso shots to be had in the states and it has to do with extractions and ratios instead of cultural differences.