How to pull a ristretto

A ristretto stops the shot early, at around one and a half times the dose. It is thicker and sweeter, with more body and less bitterness, though it extracts less from the coffee.

It suits darker espresso roasts and small milk drinks where you want the coffee to cut through.

Espresso recipes

Classic 1:2

The standard double shot most espresso roasts are built for.

18 g · 1:2.1 · 25 to 32 seconds

Ristretto

A shorter, syrupy shot with more body and less bitterness.

18 g · 1:1.5 · 20 to 25 seconds

Light roast long shot

A longer ratio and hotter water to open up lighter roasts.

18 g · 1:2.5 · 25 to 35 seconds

Turbo shot

Less coffee, a coarser grind and a very fast shot.

15 g · 1:2.7 · 10 to 15 seconds

Blooming espresso

A pause after preinfusion for a sweeter, more even shot.

18 g · 1:2.5 · 0:50 to 1:05

Lungo

A longer shot with more water through the same puck.

18 g · 1:3 · 30 to 40 seconds

Allongé

A long, fast shot from a coarser grind. Bright and clear.

15 g · 1:4.7 · 25 to 30 seconds

Recipe

Coffee

Yield

Change any amount and the whole recipe scales with it.

Ratio: 1:1.5
Water temperature: 93°C
Grind: Fine, a little finer than a classic shot
Time: 20 to 25 seconds

What you need

Espresso machine with a double basket
Grinder that can grind fine enough for espresso
Digital scale with a timer
Tamper
Cup

Method

1
Flush the group head and dry the basket.
2
Grind 18 g of coffee into the basket and spread it evenly.
3
Tamp firmly and level, then wipe the rim.
4
Lock the handle in, put the cup on the scale and start the shot and the timer together.
5
Stop the shot at about 27 g, after around 20 to 25 seconds.
6
Taste it. If it is sour, grind finer; if it is harsh, grind coarser.