Ristretto

[Plank]

Hi snobs
A learner in all of this. Could someone please tell me what a ristretto is?
regards

[Wine_of_the_Bean]

Re: Ristretto

A restricted shot, either by increasing dose to restrict flow, or stopping the shot short at a lesser volume.

[Koffee_Kosmo]

Re: Ristretto

Ristretto = 30 ml of espresso or black coffee produced from 14 gr of grounds

KK

[TC]

Re: Ristretto

Ristreto = 30 ml of espresso or black coffee produced from 14 gr of grounds

KK

:-? erm- I think you might find that thats a doppio (double) ristretto. Ristretto = restricted. A ristretto is closer to 15 ml from a nominal 7 g- but most of us are using more like 10g

Chris

[Bill]

Re: Ristretto

Ristretto = 30 ml of espresso or black coffee produced from 14 gr of grounds

KK

Isnt that a Double, or Doppio Ristretto?

[Bill]

Re: Ristretto

Gee, you beat me to it Chris!

[Koffee_Kosmo]

Re: Ristretto

I like the strong version
I do my doppio with 18 to 19 gr of grounds with my LM basket

After 30 + years of Greek/Turkish coffee anything weaker is tasteless

But hey Plank just try both methods and pick the one you like

Edit
But Chris is right I just like it strong 8-) : 8-)

KK

[luca]

Re: Ristretto

If you want the short answer, its pretty easy to think of a ristretto as half of the volume of liquid extracted from the same amount of ground coffee that you would use for an espresso, which is basically what everyone has said.

If you want to get a bit more in-depth - which I accept that you probably dont - you need to tackle the problem that Chris has alluded to; namely, that the dose varies as well as the extraction amount. For this reason, it makes a lot of sense to discuss coffee in terms of brew ratios. Brew ratios are a long way from being commonly accepted, but arguably provide a lot more information than the vague and nominal terms "espresso" and "ristretto."

In the context of cafes; I doubt that well hear anyone ordering a "30mL shot at 100% brew ratio" any time soon and, in any case, youre probably better off leaving your barista to determine the right brew ration than suggesting one yourself. At home, I think that a lot of the time it would make more sense to talk about "brew ratios." Theres a helluva lot of difference between a 15mL "ristretto" extracted from 7g of coffee and a 15mL "ristretto" extracted from 20g of coffee.

Cheers,

Luca

[GrindOnDemand]

Re: Ristretto

Hi snobs
A learner in all of this.  Could someone please tell me what a ristretto is?
regards

Personally, depending on the bean or blend Im extracting, 20ml from 20gms of grind I would prefer to extract a true ristretto - 30ml from that ratio will add an element of blonding in the pour, meaning added acidity, translating to the palate as added brightness (often tasted as bitterness - but not really, once you get into cupping .

30ml extracted from such is an espresso.

A doppio from either is basically twice the volume (double) extracted.

The resultant taste in the cup is then in the hands of the barista, working the beans on offer.

And yeah Luca, Im yet to have a customer question the intricacies of brew ratios, & consequent impact on extraction time/correlative grind amount in the pf!

... let alone what a double ristretto is  :-[

Tony

[askthecoffeeguy]

Re: Ristretto

to me a ristretto is 10 to 12g extraction from a single 10g basket

i tell my staff that any more than a lick is a waste!


and a double ristretto, twice that amount from a double basket, makes an excellent base for many strong coffees - plenty of flavour without too much caffeine or high acidity

as Luca has mentioned elsewhere: try splitting a 30ml single pour into thirds and see if you can taste the difference in bitterness, acidity, body etc between the three

the first 10mls should give you some sweetness and bright acidity, without overwhelming the palate

pat