ristretto

Ristretto is a term used in espresso brewing to describe a restricted or shortened extraction. Derived from the Italian word meaning restricted or confined, ristretto refers to pulling a shot with less water, resulting in a smallervolume than a standard espresso.

A typical ristretto shot uses the same coffee dose as a regular espresso, but the grind is often slightly finer and the extraction is stopped early, usually after about 15-20 seconds. The target yield is roughly 15-20 ml for a single and 30-40 ml for a double, compared with about 25-30 ml for a single and 50-60 ml for a double in a standard espresso.

Flavor and aroma: Ristretto is commonly described as sweeter and more syrupy with a fuller body and reduced bitterness and acidity, though some nuances may be lost due to shorter extraction. Aromatics can be intense and depend on bean origin and roast.

Caffeine and intensity: Caffeine content per shot tends to be similar to a standard espresso or slightly lower, because caffeine is extracted early in the brew. However, the concentration is higher in a ristretto, so the shot feels stronger per volume.

Uses and notes: Ristretto can be used as the base for various drinks, including macchiatos or fortified beverages; some cafés offer ristretto versions of drinks as an option. While the term is rooted in Italian coffee culture, it is widely used internationally. Not all shops produce a true ristretto; some use a short pull aimed at flavor rather than strict volume targets.