Searching this site I found 2 ways to do a double ristretto.
Method 1 Do a double dose (about 19/20 gms) and dial in 60mls in 30 seconds but cut the shot early to deliver 30mls instead. The advantage of this way is you can do a split double (2 singles) in case two friends drop in but to me it feels under extracted with limited flavour
Method 2 Do a double shot but dial finer to get 30mls in 30 seconds. I believe this is a "true" double ristretto and it has a more intense and sweeter flavour.
I have been successfully making singles (I didn't want to waste beans) in a single basket for many years but was convinced by someone to try making a double ristretto instead. Anyway I tried both methods and loved method 2, amazing intensity and depth of flavour. I reckon I might stick with this despite the extra beans.
I'm curious to know who regularly has double ristrettos and what method do you use. Also when making these for two do you do two separate double ristrettos or use method 1 and do a split double.
I need to stop being so set in my ways and try different techniques. That's why coffee making is fun.
Method 1 Do a double dose (about 19/20 gms) and dial in 60mls in 30 seconds but cut the shot early to deliver 30mls instead. The advantage of this way is you can do a split double (2 singles) in case two friends drop in but to me it feels under extracted with limited flavour
Method 2 Do a double shot but dial finer to get 30mls in 30 seconds. I believe this is a "true" double ristretto and it has a more intense and sweeter flavour.
I have been successfully making singles (I didn't want to waste beans) in a single basket for many years but was convinced by someone to try making a double ristretto instead. Anyway I tried both methods and loved method 2, amazing intensity and depth of flavour. I reckon I might stick with this despite the extra beans.
I'm curious to know who regularly has double ristrettos and what method do you use. Also when making these for two do you do two separate double ristrettos or use method 1 and do a split double.
I need to stop being so set in my ways and try different techniques. That's why coffee making is fun.


. And yes this is a true ristretto in my opinion also. The first method you described sounds like it would yield terrible results. I wouldn't ever advise to cut shots halfway.



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