Length
The length of the shot can be ristretto ("restricted"), normale/standard ("normal"), or lungo ("long"): these correspond to a smaller or larger drink with the same amount of ground coffee and same level of extraction. Proportions vary, and the volume (and low density) of crema make volume-based comparisons difficult (precise measurement uses the mass of the drink), but proportions of 1:1, 1:2, and 1:3–4 are common for ristretto, normale, and lungo, corresponding to 1, 2, and 3–4 US fl oz (30 ml, 60 ml, 90–120 ml) for a double shot. "Ristretto" is the most commonly used of these terms, and double or triple ristrettos are particularly associated with artisanal espresso.
Ristretto, normale, and lungo are not simply the same shot, stopped at different times – this will result in an underextracted shot (if run too short a time) or an overextracted shot (if run too long a time). Rather, the grind is adjusted (finer for ristretto, coarser for lungo) so that the target volume is achieved by the time extraction finishes.
A significantly longer shot, rare in the Anglosphere, is the caffè crema, which is longer than a lungo, ranging in size from 4–8 US fl oz (120–240 ml), and brewed in the same way, with a coarser grind.
Espresso can also be lengthened by dilution with hot water, as in the Americano or long black.
The method of adding hot water produces a milder version of original flavor, while passing more water through the load of ground coffee will add other flavors to the espresso, which might be unpleasant for some people.
Espresso-based drinks
In addition to being served alone, espresso is frequently blended, notably with milk (either steamed (without significant foam), wet foamed ("microfoam"), or dry foamed) and with hot water. Notable milk-based espresso drinks, in order of size, include: macchiato, cappuccino, flat white, and latte, while espresso and water drinks especially include the Americano and long black. Others include the red eye and latte macchiato. The cortado, piccolo, and galão are made primarily with steamed milk with little or no foam.
In order of size, these may be organized as follows:
* Traditional Macchiato: 35–40 ml, 1 shot (30 ml) with a small amount of milk (mostly steamed, with slight foam so there is a visible mark)
* Modern Macchiato: 60 ml or 120 ml, 1 or 2 shots (30 or 60 ml), with 1:1 milk
* Cortado: 60 ml, 1 shot with 1:1 milk, little foam
* Piccolo: 90 ml, 1 shot (30 ml) with 1:2 milk, little foam
* Galão: 120 ml, 1 shot with 1:3 milk, little foam
* Flat white: 150 ml, 1 or 2 shots (30 or 60 ml), with 1:4 or 2:3 milk
* Cappuccino: 150–180 ml, 1 or 2 shots (30 or 60 ml), traditionally with significant dry foam, today often found with wet foam
* Latte: 240–600 ml, 2+ shots (60 ml), with 1:3–1:9 milk
Some common combinations may be organized graphically as follows:
mixed with frothed milk hot water
espresso is on top latte macchiato long black
bottom caffè latte caffè americano
Methods of preparation differ between drinks and between baristas. For macchiatos, cappuccino, flat white, and smaller lattes and Americanos, the espresso is brewed into the cup, then the milk or water is poured in. For larger drinks, where a tall glass will not fit under the brew head, the espresso is brewed into a small cup, then poured into the larger cup; for this purpose a shot glass or specialized espresso brew pitcher may be used. This "pouring into an existing glass" is a defining characteristic of the latte macchiato and classic renditions of the red eye. Alternatively, a glass with existing water may have espresso brewed into it – to preserve the crema – in the long black. Brewing onto milk is not generally done.
