Big Different Between Ristretto vs Espresso

Ristretto caffeine nespresso

Taking an espresso as base unit, we can conclude:

A ristretto uses less (typically: half as much) water than an espresso for the same amount of grounds. This means the amount of water for one serving will flow through them faster, meaning less caffeine can be extracted. (But a ristretto is quite aromatic as mostly the quickly soluble compounds get drawn out.)
For a lungo it's the other way round, resulting in more caffeine per serving. (Typically resulting in more "bitter" compounds present.)
An americano is an espresso "thinned" with hot water, resulting in the same caffeine amount than an espresso - because that's what went in.
So the caffeine per serving would be:

ristretto < espresso = americano < lungo

(This does not consider that all these drinks can be made with double or triple shots, but the math stays the same.)

Ristretto weight

To say which of these has the most caffeine is a little bit complex, as it depends on if you mean how much caffeine per ounce vs. how much caffeine in the drink in its entirety. To start, let's explain the drinks.

1. Espresso

Espresso is the key to this whole discussion. Each of the four beverages you referenced is (or contains) Espresso. Espresso is a method of brewing coffee, by which pressurized water is passed through a compacted "puck" of fine grounds. In a traditional espresso shot, roughly 0.25 oz of grounds are used to create about 0.85 oz of Espresso. Caffeine levels vary depending on the coffee beans, but as a mainstream reference, Espresso made by Starbucks contains approximately 75mg (they use slightly different measurements, however).

2. Ristretto

Ristretto is a form of Espresso in which less water is used. So you take the same puck of 0.25 oz of finely ground coffee, but instead of making 0.9 oz of Espresso, you make a more concentrated 0.5 oz (or so). Because the strongest Espresso is the first to be brewed, this is the most concentrated form of espresso, and as such has the most caffeine per ounce of any drink on this list. That said, one shot of Ristretto is is less caffeinated than one shot of Espresso simply because there's less of it. As such, if measuring by the amount of caffeine per shot, this is the least caffeinated drink on this list.

Pulling tight

I think the first method can be a luxury for most baristas and it would be more common here on HB. We do not have customers waiting for us or a boss who does not want us to waste expensive coffee. I imagine that in a crowded cafe, the dispenser would be full and asking the barista to adapt the ground would be embarrassing to say the least. Personally, I have never seen a barista adjust the grind before or after an injection and the dosage is usually done for the eyes. I would think that cutting first is the only way to create an anti-rust effect in a bar. To know which is correct, I would say both, because the two methods would give a different shot from the normal, despite being different from each other.

For me, a narrow means limited, so I would say that the flow should be changed. This can be done by increasing the dose with the same grind or by grinding more finely with the same dose. In a bar, I think they would increase the dose a bit 'to get a narrow on demand, but probably depends a lot on coffee, I could see where some would just cut the shot early and call it a restricted. They will certainly not regulate the grind.

Cutting an early shot will give something, perhaps a good taste for some coffee (you can also make a cut in the center to avoid problems at the beginning). But I do not really think it's a narrow one, or even something that looks like a small one in terms of taste. I've always thought of it as a technique that helps overcome some of the negative qualities of a bean or a reason, but it's actually just a quick dressing for a larger problem that should be resolved by a proper dose / grind.

In any case, nothing but my thoughts, I could be wrong.

It is narrower than the espresso

As an American, we probably mean Caffè Americano, which literally means American coffee. In reality it is more than an Italian coffee, since it is itself Italian. It is produced by:

prepared by mixing an espresso with hot water

Also mention the link above. So espresso is also in American coffee. Caffeine will vary based on the number of shots used per person.

Espresso is a coffee produced by and that is:

The coffee is prepared by forcing a small amount of almost boiling water under pressure through the finely ground coffee beans.

It contains one of the largest amounts of caffeine of all other coffee drinks per unit of volume. So you expect an American coffee and any type of coffee containing espresso containing a lot of caffeine. It depends on the amount of coffee you drink because an espresso is served in small portions.

Long Espresso does not exist, in reality it is called Lungo. Another Italian coffee, this coffee is and is produced by:

Long means "long" in Italian and refers to the coffee drink made using an espresso machine to make an Italian coffee - black shorts with much more water, giving a long coffee, a long

Now, do not be fooled by this because to prepare this coffee you need an espresso machine to make this creation. You only need more water than normal and short amounts of black water (single or double dose or injection). This coffee will have less caffeine than the types of coffee mentioned above.

Ristretto is more the opposite of Lungo. Use ordinary ground coffee with less than normal water:

The Ristretto is traditionally a small espresso coffee produced with the normal amount of ground coffee but extracted with about half the amount of water ... The opposite of the restricted is a long one, which usually doubles the volume of the outlet.

Long shot Ristretto

A long stroke (luongo) and a short stretch (restricted) have two main differences.

The amount of coffee used remains practically the same, although it may increase slightly with a narrow stroke, because the grinding is finer.

The essential similarity between these two planes and a normal plane is that the extraction time remains the same. The grind is modified to achieve this goal, cruder for a long and thinner shot for a narrow shot. This, ideally, modifies the volume of water that can pass through the coffee.

For a long shot, the volume should be twice that of a standard espresso and for a small volume, the volume should be half that of a standard espresso.

The water temperature remains the same.