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Ristretto 

 November 16, 2016

By  Dorian Bodnariuc

Espresso shotRistretto is a short shot of espresso coffee made with the normal amount of ground coffee but extracted with about half the amount of water. Traditionally, a ristretto is extracted using the same amount of coffee grounds and water as a normale, but reducing the time to brew it. The result is a concentrated espresso with a different flavor and taste profile, and slightly lower caffeine content.

Modern baristas pull ristrettos by shortening the extraction time. This delivers a very similar taste profile, but the technical challenges to pull it off are reduced.

The “God Shot” is defined as a ristretto pulled perfectly. Ristretto packs in more aroma and it has a more intense flavor, which makes it the favorite of many espresso lovers.

In recent times, the ristretto has fallen out of popularity because, in order to pull a perfect ristretto, the settings in an espresso coffee machine and grinder (such as grind size, brew time and water volume) need to be adjusted, and this isn’t practical for busy coffee shops.

The ristretto is the counterpart of the lungo, which is an espresso shot that is pulled for longer than an espresso and is left in contact with the coffee for more time, creating a longer, more bitter beverage.

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About the author

My name is Dorian and I am a former barista. I consume coffee in any form, as a beverage, in savory recipes and desserts. My favorite caffeinated beverage is the espresso.

I love to share my coffee brewing knowledge and my geeky coffee research. This blog is one of the places I write about coffee. More about Dorian... If you want to learn more about this site and how I started it, check our About Me page, where I explain all about it.

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