Nih Biar Tau Bedanya Espresso, Ristretto, & Lungo !!

Summary

In this video, the host explores the world of espresso-based drinks, breaking down the differences between espresso, ristretto, and lungo. They explain the brewing ratios, extraction times, and flavor profiles of each, offering insight into when to use each method based on coffee characteristics and desired outcomes. The speaker also highlights the importance of understanding roasting levels and brewing purposes for a more enjoyable coffee experience. In addition, a giveaway is announced to encourage subscriptions to the channel and social media platforms. The tutorial combines practical advice with a lighthearted approach to help viewers refine their coffee-making skills.

Takeaways

• 😀 Espresso is the standard coffee brewed under pressure, typically in a 1:2 ratio (20g in, 40g out), offering a balanced flavor.
• 😀 Ristretto is a more concentrated version of espresso with a 1:1 ratio, resulting in a stronger, more intense taste.
• 😀 Lungo involves a longer extraction with a 1:2.5 or 1:3 ratio, producing a more diluted and slightly bitter coffee, suited for lighter roasts.
• 😀 The concentration of a coffee drink can vary significantly based on the brewing ratio and extraction time, impacting flavor intensity.
• 😀 Ristretto is often preferred in milk-based drinks because it’s thicker and more intense, which stands out when mixed with milk.
• 😀 Lungo is generally more suitable for lighter roast coffees that need more time and water for full extraction.
• 😀 Espresso typically has a Total Dissolved Solids (TDS) of around 8%, while ristretto has a higher TDS of around 13%, making it more concentrated.
• 😀 Lungo, on the other hand, usually has a lower TDS, around 7%, which makes it more diluted and less intense.
• 😀 The key to good coffee extraction is understanding your coffee’s roast level and adjusting your brewing method accordingly for the desired taste.
• 😀 The speaker emphasizes that while names like espresso, ristretto, and lungo are important, the focus should be on the flavor and the intended purpose of the coffee, not just the name.

Q & A

What is the difference between espresso, ristretto, and lungo?

Espresso is a concentrated coffee made using a high-pressure machine, usually with a 1:2 ratio of coffee to water. Ristretto is a more concentrated espresso with a smaller volume and higher intensity, often with a 1:1 ratio. Lungo is a 'long' espresso, extracted with more water, resulting in a milder taste with a higher bitterness level.

Why do people sometimes confuse the terms espresso, ristretto, and lungo?

These terms are often used interchangeably because the differences in their preparation are subtle and can be easily confused. Additionally, people tend to focus on the names rather than the resulting flavors, leading to confusion in usage.

What is the standard ratio of coffee to water when making espresso?

The standard ratio for espresso is typically 1:2, meaning 20 grams of coffee to 40 grams of extracted coffee. This can slightly vary based on the coffee and personal preferences.

How does the roast level of coffee affect espresso, ristretto, and lungo?

The roast level plays a crucial role in the extraction. Dark roasts dissolve more easily and are often used for ristretto or lungo. Light roasts require more time and water to extract properly, making them better suited for espresso or lungo, where more extraction time is needed.

What does 'ristretto' mean in Italian, and how is it different from espresso?

Ristretto means 'restricted' in Italian. It differs from espresso in that it uses a smaller volume of water, resulting in a more concentrated and intense coffee, often perceived as less bitter than espresso due to its shorter extraction time.

What is the typical TDS (Total Dissolved Solids) percentage for espresso, ristretto, and lungo?

Espresso typically has a TDS of 8%, ristretto is around 13%, and lungo usually has a lower TDS of about 7%. These values represent the concentration of dissolved solids in the coffee and determine its intensity.

Why do some people prefer ristretto over espresso?

Ristretto is preferred by some because it offers a more concentrated flavor profile with less bitterness, making it suitable for those who enjoy a more intense and flavorful coffee, especially when paired with milk.

Why does lungo tend to be more bitter, especially when made with dark roasts?

Lungo is more bitter when made with dark roasts because the extended extraction time draws out more bitter compounds. Dark roasts don't need as much time or water to extract, but the prolonged extraction in lungo intensifies the bitterness.

Can you use the same grind size for espresso, ristretto, and lungo?

No, the grind size should be adjusted for each type of coffee. For espresso, a fine grind is used, while ristretto requires an even finer grind due to the shorter extraction time. Lungo may require a slightly coarser grind because of the longer extraction process.

What factors should you consider when deciding whether to make espresso, ristretto, or lungo?

When deciding which type to make, consider the purpose of the coffee (e.g., for milk-based drinks), the roast level of the coffee, and your personal taste preferences. Espresso is typically balanced for general use, ristretto for a more intense flavor, and lungo for a milder, less concentrated coffee.