What is ristretto or long shot?

Ristretto and long shot are terms commonly used in coffee culture to describe different types of espresso shots.

Ristretto is a shorter, more concentrated shot of espresso that is made by using less water and less time to extract the coffee. It typically uses around half the amount of water and is extracted in about 15-20 seconds. The result is a smaller but more intense shot with a stronger flavor profile and less bitterness.

On the other hand, a long shot of espresso uses more water and a longer extraction time to produce a larger and weaker shot. It typically uses around double the amount of water and is extracted in about 30-40 seconds. The longer extraction time and higher water volume produces a milder flavor profile with more crema.

Both ristretto and long shot can be used as a base for other espresso drinks like cappuccinos, lattes, and Americanos. The choice between ristretto and long shot ultimately comes down to personal preference and the desired flavor profile of the drink.