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Thread: how to make a double ristretto

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    Senior Member summercrema's Avatar
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    how to make a double ristretto

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    people told me a long black requires a double ristretto as a base, so do I use a double basket to start with and how many ml is the accepted standard and is it still a 25sec pour? thanks

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    Re: how to make a double ristretto

    Quote Originally Posted by summercrema link=1225949445/0#0 date=1225949445
    people told me a long black requires a double ristretto as a base, so do I use a double basket to start with and how many ml is the accepted standard and is it still a 25sec pour? thanks

    Long Black / Americano / Cafe Lungo: Fill a 170-220ml cup ½ to ¾ full (90 to 150ml) with hot water and top with a double espresso (50-60ml) or doppio ristretto (30-40ml) served with a saucer, spoon and sugar.


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    Re: how to make a double ristretto

    I tend to go with about 40ml of espresso over the hot water and providing the shot is as it should be then sugar wont be required.
    If my shot is a little off (and lets face it, i am no perfect barista) i still drink the coffee with no sugar so as to get me to think about what i may have done differently during the espresso process.

    Mal
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    Re: how to make a double ristretto

    I prefer my long blacks with a double espresso rather than double ristretto.

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    Re: how to make a double ristretto

    i tend to agree with pioneer here ;)
    to me the beauty of a ristretto is in the mouthfeel, and when you dilute the ristretto you lose that...

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    Senior Member flynnaus's Avatar
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    Re: how to make a double ristretto

    Speaking of this, I have become a recent espresso/ristretto convert and learning to enjoy coffee without milk.

    If im at a cafe and served a short black with a glass of water, is there a correct procedure e.g. sip of water to cleanse the palate then a sip of coffee?


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    Sleep is overrated Thundergod's Avatar
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    Re: how to make a double ristretto

    Now I have to drink it the right way or look like an uneducated buffoon?

    Greek coffee always comes with water and Ive never sipped it first unless Im thirsty.
    Ive always thought it was there to rinse your mouth afterwards.

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    Re: how to make a double ristretto

    Quote Originally Posted by flynn_aus link=1225949445/0#5 date=1226023562

    If im at a cafe and served a short black with a glass of water, is there a correct procedure e.g. sip of water to cleanse the palate then a sip of coffee?
    If the coffee is good - throw the water over the shoulder - if the coffee is bad - throw the coffee over!

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    Senior Member flynnaus's Avatar
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    Re: how to make a double ristretto

    Quote Originally Posted by runfast link=1225949445/0#7 date=1226036412
    If the coffee is good - throw the water over the shoulder - if the coffee is bad - throw the coffee over!
    That explains your CS username then :o

    Quote Originally Posted by Thundergod link=1225949445/0#6 date=1226023789
    Now I have to drink it the right way or look like an uneducated buffoon?

    Greek coffee always comes with water and Ive never sipped it first unless Im thirsty.
    Ive always thought it was there to rinse your mouth afterwards.
    Nah, I just wondered why water is nearly always served with a SB. I dont need anyones help to look the buffoon :P


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    Re: how to make a double ristretto

    i dont know if this is entirely correct, but a coffee technician once told me, that because coffee is a diuretic, espressos should be drunken with water

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    Sleep is overrated Thundergod's Avatar
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    Re: how to make a double ristretto

    Thats not logical soupy.

    You can drink the water before or after to offset the effect.

    Even soup would do.

    You dont need to drink the water WITH the espresso.

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    Senior Member flynnaus's Avatar
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    Re: how to make a double ristretto

    Ok, I dont know if this is the definitive answer but it works for me:

    http://en.wikipedia.org/wiki/Cuban_espresso

    Finer Cuban restaurants will serve a patron a glass of water to cleanse the palate before drinking the espresso, although some Cubans think the water is to dilute the café once it hits your digestive system. For purist coffee drinkers, drinking water after the espresso brands one as a non-appreciative espresso drinker. In some circles, an acceptable end to a Cuban espresso is to lightly dunk the tip of a Cuban cigar in the bottom of the demitasse and then light it up. A shot of Cuban espresso is typically served in small amounts and is not drunk from a large coffee cup.

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    Re: how to make a double ristretto

    Just bumping this for Summercrema as I do not think that the actual question has been answered.
    I do not know the answer but Im sure someone here has prepared a doppio ristretto before ;)

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    Senior Member GregWormald's Avatar
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    Re: how to make a double ristretto

    I drink my doppio ristretto differently straight or with milk. I use about 20 gm of beans in a synesso double basket in my VBM.

    For straight I usually aim get a 15 second pull with about 15-20 ml in the cup for a sweet, chocolate burst.

    When I make a piccolo latte (enough steamed milk to top up a 100 ml glass) I aim for 20 seconds and 25 ml.

    While Im sure there are standards somewhere, I now go with what tastes right to me. There is also some variation to the above depending on the bean.

    Greg

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    Re: how to make a double ristretto

    A traditional double ristretto would be 30-45ml in 25 seconds using a finer grind than would be used for a double espresso.

    However, variations are many including not adjusting the grinder and extracting for less time (ie 15 seconds - or simply taking the cup away after the first 1/3 or half of the pour).









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    Senior Member summercrema's Avatar
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    Re: how to make a double ristretto

    Thanks everyone for the input, now at least I know where to start I think using suggested volume and timing plus tasting every cup should give me a better idea of how it can be brewed.

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    Re: how to make a double ristretto

    I ordered a double ristreto at a *good cafe last week. *The barista brought it over saying "here is your double ristretto." She was only *holding a latte in a *glass. I said "double ristretto" she looked at me blankley and said "yes, double ristretto" and *tried to *give me the latte, *I said "No, double ristretto". ::) She said *Oh, Do you mean just the shot?" and *I *said *"Yes *please, double ristretto".

    That was the second wrong drink she made for *me that day, 2 out of 2. When she did *make the double ristretto for me it was excellent. *I have found very few places where the espresso is actually drinkable, but this was great.




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    Re: how to make a double ristretto

    First of all "runfasts" quote really cracked me up, because its true! I had a laugh but do you mind if I just add.....

    "If the coffee is good - throw the water over the shoulder - if the coffee is bad - throw the coffee over... the barista!"

    Nasty!

    To answer the LB question, my preference is...

    1- The way I like mine is to heat the cup up first
    2- prepare the shot and start the pour straight away
    3- quickly empty the old water and half full the cup up with H20

    4- Pour till the nice caramel color is just about to disappear, before it lightens up- This happens around 15-20 sec mark, at around 30 to 45mls, usually... but the key here is the color for the flavor. Running to long the flavor "lightens" up and a bitterness creeps into the shot which I dont enjoy in my black coffee, short or long, but tastes fine in longer milky drinks. I also drink my Pics and Macs as a restretto for the same reason.

    5- Try aroma and taste at decent intervals as the flavor changes quite a lot depending on the temperature
    6- There is no 6
    7- Repeat, this time leave out step 6

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    Re: how to make a double ristretto

    Im not really the type to be picky about measurements, im fairly approximate in the amoutn of beans, but try and get things close each time, enough to fill the double basket in Silvia (14 or 16 gram basket I think it is), its not the standard Silvia basket, bit larger if that helps

    I fill the glass just over half full with hot water, then run my double espresso over the top, works really nicely for me

    Fantastic when im using Nicaraguan beans too, one of the best long blacks youll make with those as far as im concerned

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    Re: how to make a double ristretto

    Quote Originally Posted by 3B3D25252D3A2B3A2D2529480 link=1225949445/0#0 date=1225949445
    people told me a long black requires a double ristretto as a base, so do I use a double basket to start with and how many ml is the accepted standard and is it still a 25sec pour? thanks
    Ive found that some beans/roasts taste best as ristrettos, others taste best as espressos. Therefore I disagree with "people" referred to in your quote. I agree that the necessary quota of water that is an essential part of a long black renders a ristretto less likely to be differentiated from an espresso, unless you drink the same bean from the same roast day after day. So for the average man on the street, it makes no difference. Just shoot the shot well, whichever way you prefer.

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    Senior Member greenman's Avatar
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    Re: how to make a double ristretto

    I enjoy ristretto and espresso shots at home and at cafes that I know I will get a quality shot but at doubtful cafes I usually have a long black/latte or an oj. Perth has a vibrant and growing specialty coffee scene but as with other states the bulk of caffeine outlets have inexperienced part-time coffee makers churning out sub-standard coffees which the bulk of the population seem to think is good coffee.
    When doing my ristretto shots I get the grind as fine as possible and then dose and tamp as normal, the pour usually takes about 9 seconds to start including pre-infusion and then droplets and a fine mousetail appear, I watch the pour until it starts to lighten and then stop the shot resulting in a rich viscous crema laden experience (most of the time!!!) I always do double shots.

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    Re: how to make a double ristretto

    [movedhere] Cupping Room [move by] Andy Freeman.

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    Re: how to make a double ristretto

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    For me, the purpose of the ristretto is the finer taste which can only be discerned as a shot rather than with water or milk. I acknowledge that others may have a better palate than me and this might not apply to them.
    I always assumed that the water was to quench your thirst before your coffee so that you could sip the coffee without feeling that you needed to guzzle it in order to satisfy a thirst. Also coffee does make you thirsty so you dont want to walk away from your coffee stop feeling dehydrated.



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