What is the difference between a long (luongo) and a short (ristretto) shot of espresso? What is the difference between a long (luongo) and a short (ristretto) shot of espresso?

Is there a difference in grind, extraction time, amount of coffee used, temperature, volume of water?

If so, what are the differences?
A long (luongo) and a short (ristretto) shot have two key differences.

The amount of coffee used virtually stays the same although it can increase slightly with a ristretto shot, as the grind is finer.

The key similarity between these two shots and a normal shot is that the extraction time stays the same. The grind is altered to achieve this - coarser for a long shot and finer for a ristretto shot.  This, ideally, alters the volume of water which can pass through the coffee.

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

The temperature of the water remains the same.