Espresso
Ristretto
Syrupy and sweet, with less bitterness than a normal shot.
- Crema ≈ 5 ml
- Espresso ≈ 20 ml
- About 25 ml
The name means “restricted” in Italian. You use the same dose as an espresso and stop the shot at about half to three-quarters of the usual liquid. Australian cafés use it to make a piccolo.
| Ratio | 1:1–1:1.5, coffee to shot |
|---|---|
| Recipe | 18 g in, 18–27 g out |
| Milk | None |
| Serve in | 60–90 ml demitasse |
| Time | 15–25 s shot |
| How strong it tastes | Very high |
How to make it
- Use 18 g of coffee, ground a little finer than your usual espresso.
- Tamp as normal and start the shot.
- Stop at 18 to 27 g in the cup. That’s usually 15 to 25 seconds in.
Tip: Keep your eyes on the scale. At 18 to 27 g the shot barely covers the bottom of the cup and it’s easy to run past.
Common mistake: If you just cut your usual shot short, it’ll taste sour and thin. Grind finer so it still takes 15 to 25 seconds.
Variations
- Single: about 9 g in, 9–13 g out
- With milk: that’s a piccolo
At a café
Ask for a ristretto, or a short shot. A few cafés pull ristrettos for every milk drink on the menu.
Ristretto vs. espresso: An espresso runs to about twice the weight of the dry coffee. A ristretto gets stopped at 1 to 1.5 times, which is why it’s shorter and sweeter. See the espresso
You’ll need: Espresso machine, grinder and scale.