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Thread: Am I making a proper double ristretto?

  1. #1
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    Am I making a proper double ristretto?

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I'm not sure if I'm posting in the correct section - sorry if I haven't :-(

    I've got a Breville Bambino Plus. I bought some Edelweiss blend beans from Wolff Coffee Roasters. They said it would be best as a double ristretto.

    So I ground enough for a 2 cup espresso in my grinder, put it in a 2 cup double wall basket, then pressed the 1 cup button on the machine (the first time I've done that). I read a 2016? thread on here yesterday about someone doing that.

    The coffee looked great coming out of the spouts, all golden with good crema. It tasted a bit better expressed that way than the way I'd been doing it previously with the Edelweiss blend, which was a split double espresso.

    But I'm not sure if that's the proper way to make a double ristretto or a shortcut way. I don't have scales yet to weigh things.

  2. #2
    Senior Member topshot's Avatar
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    Not knowing what ratios you are using, but all things being equal, you are certainly in the ball park.
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  3. #3
    Senior Member level3ninja's Avatar
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    There's no concrete rules, but the general idea is that an espresso is a 1:2 ratio (e.g. 20g of ground coffee in the portafilter to 40g of liquid coffee in the cup) in 25-35s. A ristretto is closer to a 1:1 ratio (20g in, 20g out) in the same amount of time. Some people cheat by just stopping the shot early (e.g. 20g in, 20g out, 20s), but it will throw the balance off. If they said it's better as a ristretto try adjusting your grinder to go finer enough that you're getting about a 1:1 ratio in the same amount of time as an espresso. As you're adjusting the grinder and pulling shots keep tasting them and see what you like best. If you like 1:1.5 better than 1:1 who cares, stick with what's better in the mouth!

    If you don't have scales just adjust the grinder a little bit finer (make sure to have the grinder running while you do this) and keep tasting it. If you start to smell/taste burnt flavours back off a bit. Ristrettos typically are much thicker, gloopier, and darker looking when they're extracting. You'll feel the difference if you drink the shots straight.
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  4. #4
    Senior Member CoffeeHack's Avatar
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    This article might be helpful with the definition of a 'ristretto': https://www.beanscenemag.com.au/adva...so-extraction/

    I'm also aware of a test you can run where you grab a number of small cups, and as you begin the pour you change to a new cup every 5 seconds - that way you can taste the various stages of progressive extraction.

    Let us know how you go!
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  5. #5
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    Quote Originally Posted by CoffeeHack View Post
    This article might be helpful with the definition of a 'ristretto': https://www.beanscenemag.com.au/adva...so-extraction/

    I'm also aware of a test you can run where you grab a number of small cups, and as you begin the pour you change to a new cup every 5 seconds - that way you can taste the various stages of progressive extraction.

    Let us know how you go!
    Thanks, everyone :-) I'll try your suggestions!

  6. #6
    Zee
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    Quote Originally Posted by CoffeeHack View Post
    This article might be helpful with the definition of a 'ristretto': https://www.beanscenemag.com.au/adva...so-extraction/

    I'm also aware of a test you can run where you grab a number of small cups, and as you begin the pour you change to a new cup every 5 seconds - that way you can taste the various stages of progressive extraction.

    Let us know how you go!
    This is quite interesting to do, I find the end stages tasted kinda like instant, by that I mean anything after about 30 seconds.

    Z...
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  7. #7
    Senior Member Jackster's Avatar
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    Quote Originally Posted by CoffeeHack View Post
    This article might be helpful with the definition of a 'ristretto': https://www.beanscenemag.com.au/adva...so-extraction/

    I'm also aware of a test you can run where you grab a number of small cups, and as you begin the pour you change to a new cup every 5 seconds - that way you can taste the various stages of progressive extraction.

    Let us know how you go!
    Woohoo, I get a chance to win a iPhone just by answering a few questions!
    I'm so lucky to be chosen (so it says)
    simonsk8r and CoffeeHack like this.

  8. #8
    Senior Member CoffeeHack's Avatar
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    Quote Originally Posted by Jackster View Post
    Woohoo, I get a chance to win a iPhone just by answering a few questions!
    I'm so lucky to be chosen (so it says)
    Well that escalated quickly!

    It used to be a legit link, I swear I know how to internet!!
    simonsk8r likes this.

  9. #9
    Senior Member Jackster's Avatar
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    It worked properly after I posted. But before that I tried 3x and got the apple promotion 3x!

    But it's a good article. Similar to the Matt purger one on YouTube with similar topic.

    I haven't tried the 5 cup thing,and I must do it sometime. My vst basket is giving me gyp at present. The more I mess with a tamp, the worse it is. Need to tamp and go, no fussing about, just go!
    But I can hear my heart beating.... More coffee tomorrow..
    CoffeeHack likes this.

  10. #10
    Senior Member CoffeeHack's Avatar
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    I checked it last night after your post and I got the fake website too! Maybe BeanScene forgot to renew their web hosting?

  11. #11
    Senior Member Yelta's Avatar
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    Working fine for me, perhaps someone has repaired it.

  12. #12
    Senior Member Yelta's Avatar
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    Interesting article by Kyle Rutten, shows a lot of insight.

    I particularly liked the easy to understand diagram.

    This pretty well nails it "1. Initial extraction. This runs for roughly one to 12 seconds, also known as a ristretto. This stage is responsible for achieving dark, rich, and syrupy notes in the cup"


    "Traditionally, espresso coffee was made with a sensory approach, which would require months or even years to master. It required baristas to develop a sensitivity to the way the grind looked, the volume of coffee in the basket, the speed and time at which it extracted, and the way it looked, smelled, and tasted.
    Fast forward in time, and through the development of tools and technology, we swapped our sensory approach to espresso production for a scientific recipe of numbers, scales, refractometers, and pressure. These tools have helped baristas achieve quality control and simplified our lives by providing useful facts and numbers to work with. But imagine for a second we lost all of this technology. Could you still produce great tasting coffee?
    I believe the future of quality espresso extraction comes from marrying sensory skills with the measurable variables. It’s not easy if you have spent most of your career on either side of the spectrum. I personally started at a café that took a 100 per cent sensory approach. I didn’t touch a scale until three years into my barista career. When I heard of guys who had only ever used scales, I would almost judge them. “Don’t you know how to pull great espresso without a scale?” What I didn’t realise at the time was the massive time saving and consistency benefits of working with a recipe as a starting point.""


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  13. #13
    Super Moderator Javaphile's Avatar
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    Quote Originally Posted by Jackster View Post
    Woohoo, I get a chance to win a iPhone just by answering a few questions!
    I'm so lucky to be chosen (so it says)
    Quote Originally Posted by CoffeeHack View Post
    I checked it last night after your post and I got the fake website too! Maybe BeanScene forgot to renew their web hosting?
    What were y'all using to connect? An iPhone, some other smart phone, a computer, direct from a browser, or from an app?


    Java "Info please!" phile
    Toys! I must have new toys!!!

  14. #14
    Senior Member Yelta's Avatar
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    Desk top PC Windows 10 Firefox.

  15. #15
    CoffeeSnobs Owner Andy's Avatar
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    I won too, sheeze, they must have plenty of iThingy's to give away.

    Desktop PC, Windoze 7, Chrome.

    Hacked website or DNS injection I'm thinking. Second and third click on the link opened the real site.

  16. #16
    Senior Member CoffeeHack's Avatar
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    Desktop, Windows 10, Chrome. That's until I receive my iPhone!

  17. #17
    Senior Member Yelta's Avatar
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    Feelin a degee of discrimination, I'm yet to receive the offer.
    CoffeeHack likes this.

  18. #18
    CoffeeSnobs Owner Andy's Avatar
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    Tried again today and got
    Code:
    http://play0487.sadman35.agency/8206386444/?t=main9_5c1a0a888bad3bfd6e0426&u=d29pte4&o=vxzkpbg&f=1
    ...but only on the first open, next one opened the real page so it might be setting cookies too.

  19. #19
    Senior Member Yelta's Avatar
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    Behmor Brazen - $249 - Free Freight
    I've tried numerous times and each attempt takes me straight through to the Beanscene site, FWIW I use an ad blocker.

    I have Firefox set to block known trackers and pop up windows.



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