Re: Double ristretto base - commercial
Personally, I agree with YeeZa - I think that it depends on the blend and, probably, on the machine. If, for example, you have a blend of all washed coffees that is relatively lightly roasted, a double ristretto will probably make for a milk drink with much more body. If that blend were instead comprised of, say, pulped naturals and roasted to a medium level, a double ristretto will probably still be a great base for a milk-based drink, but a full-length single 30ml espresso base will also make for a nice coffee. If you have an e61 machine and it takes a long time before you see the first drips, there is probably less need to restrict your shots than if your pressure ramped up faster.
Pat, I usually find that increasing intensity decreases complexity.
Cheers,
Luca
Personally, I agree with YeeZa - I think that it depends on the blend and, probably, on the machine. If, for example, you have a blend of all washed coffees that is relatively lightly roasted, a double ristretto will probably make for a milk drink with much more body. If that blend were instead comprised of, say, pulped naturals and roasted to a medium level, a double ristretto will probably still be a great base for a milk-based drink, but a full-length single 30ml espresso base will also make for a nice coffee. If you have an e61 machine and it takes a long time before you see the first drips, there is probably less need to restrict your shots than if your pressure ramped up faster.
Pat, I usually find that increasing intensity decreases complexity.
Cheers,
Luca


And its tasted magnificent! :-/
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