Originally posted by Javed
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And yeah definitely ristrettos are not suited for all coffees... I've never had a great ristretto from a darker roast coffee to be honest... just so incredibly ashy and burnt.. but then maybe others have. I never understood why some cafes would only pull double ristrettos though.. it definitely doesn't seem to suit all coffees in my experience..
When I was working in a cafe using Axil coffee, someone ordered a ristretto with the single origin we had on at the time. Think it was El Sal.. really incredible raspberry flavours, but I was a bit wary of it and I think I mentioned to the guy that it probably would be nicer as an espresso. But he still wanted it, so I pulled it, and he took a sip and I think said it was pretty sour/tart. And I was like.. yep hehe.
Nothing wrong with preferring ristrettos! I think I'm going to be exploring ristrettos more. I pulled one by 'accident' the other day and it was glorious...


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