Ristretto
A shorter, more concentrated expression of espresso — dense, sweet and intense, with less final liquid in the cup.
- Dose
- 18 g
- Yield
- 22–25 g
- Time
- 5 min
- Vessel
- Demitasse, 50–60 ml
Ingredients
- 18 g freshly ground coffee
Equipment
- Espresso machine
- Portafilter and basket
- Coffee grinder
- Tamper
- Digital scale
- Timer
Optional
- Dosing funnel
A ristretto is a shorter, denser expression of espresso: the same dose of coffee, a smaller yield, and a grind adjusted so the extraction still finishes in balance.
Starting recipe
- Dose: 18 g of ground coffee
- Yield: 22–25 g
- Time: approximately 22–28 seconds
- Brew ratio: roughly 1:1.3
Steps
- Preheat the demitasse with hot water, then dry it.
- Grind the coffee slightly finer than for a standard espresso.
- Dose 18 g into the portafilter.
- Distribute evenly and tamp level.
- Pull 22–25 g of ristretto in approximately 22–28 seconds.
- Stop the extraction by weight, stir once and serve immediately.
Barista tip
A ristretto is not simply an espresso stopped early. Adjust the grind so the shorter yield is reached within a balanced extraction time — otherwise you are serving the first half of an under-extracted shot.
Troubleshooting
It tastes sharp or sour. Increase the yield to 26–28 g or raise the brewing temperature slightly.
It tastes dry or bitter. Grind slightly coarser or lower the temperature by 1–2 °C.
The shot runs too quickly. Grind finer and check that the coffee bed is evenly distributed.
What changes in the cup
Expect more sweetness and a thicker body, with acidity that reads as fruit rather than sharpness. Two ristrettos also make an excellent base for a cortado or piccolo, where a longer shot would be flattened by the milk.
