![]() ![]() ![]() This is common in cafes that don’t want to change their grind size. This makes it harder for hot water to pass through the coffee and results in less water actually making it into the cup.Īnother way to achieve the same result is to simply tamp much harder than normal while keeping the grind size the same. The first (more traditional) method involves grinding the coffee finer than for a regular espresso shot. There are three main ways of making a ristretto espresso. Cortados and traditional cappuccinos are my favorites to have with ristretto shots. Drinks that have a lower ratio of coffee to milk tend to work best with ristrettos. You might order a ristretto if you want an espresso drink that has a ton of flavor packed into a couple of sips. If a regular espresso coffee has a brew ratio of 1:2.5-3 grinds to espresso, then ristretto has a ratio of about 1:1.įor example, you can brew a double ristretto by using 14-16 grams of ground coffee and extracting around 30 grams of coffee. While that’s a good guideline, ristrettos are more accurately defined by their ratio. The result is a shot of espresso that is a little sweeter, smoother, and less bitter than standard espresso. Generally, a traditional espresso is about 2oz of coffee. The idea is that you restrict how much hot water goes through the coffee by shortening the brew time. In Italian, “ristretto” means “restricted.” A ristretto shot is a short shot of espresso. ![]()
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