If you’re a coffee-lover, you’ve probably heard of a ristretto shot. But what is a ristretto shot? Let’s find out.
A ristretto is simply an espresso that’s been made with less water than usual. This results in a more concentrated flavor and higher caffeine content. Ristretto is often used as an alternative to espresso drinks and can be enjoyed on its own or added to other coffee drinks to boost caffeine content.
I personally love ristretto shots because they pack such a powerful punch of flavor and energy. I remember the first time I had one – I was hooked instantly! If you’re looking for something different from your typical cup of joe, definitely give ristretto a try. You won’t be disappointed!
What is a Ristretto Shot?
What is a Ristretto Shot? A ristretto shot is a more concentrated shot of espresso, made with less water and finely ground beans. Some coffee lovers prefer this because it results in a bolder flavor.
When you ask for a ristretto, you are telling your Barista to brew your coffee with less water. This will result in a more concentrated, yet sweet, cup of coffee.
What Beans Are Good For Ristretto?
For a ristretto, we need to be careful about the type of coffee beans we use. The density of the beans is more important than the roast style.
A high-altitude Ethiopian coffee is a great choice for a ristretto. The coffee will be dense, making it easier to extract, and the resulting drink will be less acidic and more flavorful.
The Brazilian coffee beans will be much easier to extract and typically have lower acidities—perfect for ristrettos.
For the best results, medium roast beans are more soluble and produce less acidity. Nordic-style roasts tend to be light, making them more difficult to extract.
What is the Volume of a Ristretto Shot?
A ristretto shot is typically half an ounce or 15 milliliters. A double ristretto is usually one ounce or 30 milliliters.
A double shot ristretto should be made using two separate espresso pucks. For the first shot, use 7 grams of coffee and pull 15 mL of espresso. Then, dispose of that shot and pull a second 15 mL espresso using 7 grams of coffee.
This is different than a regular coffee, which is typically two ounces of liquid.
If you want to make your espresso drinks stand out, use a double ristretto shot instead of a regular shot. This will take twice as much work, but it’ll be less bitter and have a more syrupy mouth feel. Just remember to use two shots of double ristretto for every one shot of regular espresso called for in a recipe.
Espresso & Ristretto Differences
Having a bit of extra water run through the coffee puck affects the drink by making it more diluted.
Ristrettos are all about sweetness and lack the complexity of the standard espresso.
Ristrettos often have a higher chance of under-extraction because of the small amount of hot water used. This can result in sourness.
When coffee grounds are insufficiently dissolved, under-extraction occurs and manifests as a sour taste.
Sourness and acidity are not the same thing. Acidity is good, while sourness is not as desirable.
The most important variables to consider in order to achieve maximum sweetness are grind size and brew time.
Espresso is typically not as sweet as a ristretto, but should instead balance sweetness with acidity and bitterness.
Bitterness in Espresso Coffee
Bitterness is something that can come out during coffee extraction, but using a ristretto method can help to minimize it.
When brewing a ristretto, it’s important to stop the shot before any bitter flavors have a chance to make their way into the cup. This will result in a coffee with less bitterness.
Many people, myself included, believe that the ideal espresso shots are the ones brewed until the bitter flavors just start to come through. This provides the perfect balance of bitterness and flavor.
When the bitterness starts to come through, it signals that the coffee is over-extracted and the flavors are no longer good. It’s like a stop sign saying “Caution: Bitterness Ahead! Over Extraction Coming!”
The Cornerstone of Good Coffee is Acidity
I know that a lot of people think that the cornerstone of good coffee is bitterness, but I believe that acidity is key.
The best coffee is prized for its flavor and acidity. The acidity gives the coffee its sophisticated taste.
While an espresso needs to be acidic to taste like coffee, a ristretto has all that sweet flavor.
Ristretto coffee can have a sour taste if it is not extracted correctly.
Which is Harder to Brew?
With ristretto, it’s more of an art. I believe that most people would agree that pulling a good ristretto is harder than pulling a good espresso. The guidelines for pulling a good espresso are well established, while the guidelines for pulling a good ristretto are more of an art.
When brewing your coffee, aim for a 30-second shot time. If your brew is too bitter, try grinding your beans a little courser. If your drink is too acidic, then go the opposite way and use a grinder with a smaller setting.
It’s an easy thing to accomplish. Just let your taste buds lead you to a tasty cup of joe.
The ristretto shot can be a little more tricky to brew because there are no real clear-cut guidelines. Everyone does things differently, so you may have to experiment independently to get the perfect shot.
While it may be a little trickier, it can also be a lot of fun.
What is a Ristretto shot – Conclusion
Now you know what is a ristretto shot, you need to give it a try. You won’t be disappointed! Go out and enjoy one today!