I got this from a youtube video by Chris Baca. It's a thing he does in his barista training. You line up six glasses, then pull a shot swapping the glass every 5 seconds. The idea is to give you a sense of how the shot varies over its course. I'm not sure how useful it is for improving your shots but I found it an interesting exercise. Tasting the very first bit of the shot is incredible. I really wanna try a latte made from the first 10 seconds of three separate shots now!
Video is here: www.youtube.com/watch?v=2aD33p4_fJo&t=46s
... called a ristretto (first part of shoot - look it up). Probably best with darker roasts.
That has been used as a training method for decades. I still occasionally do it for really "off the wall" troublesome roasts (e.g. Kopi Lopak) to figure out what is going on.
I know generally what a ristretto is. But wouldn't the first 5-8 seconds of a normal shot be different from a 30 second ristretto pull?
Absolutely, but timing does not define a ristretto pull.
Originally Posted by redrich2000
I'm guessing what you mean by a 30 sec ristretto pull is around a 1:1 dose vs yield ratio. Stopping the shot after 5-8 seconds would be akin to like a 3:1 dose vs yield ratio, or perhaps even more.