The endless search for the perfect coffee requires not only finding your favorite coffee beans, but also finding the right way to prepare it. Perhaps ristretto will turn out to be your new favorite? :)

 

What is a ristretto?

The Italian word "ristretto" can be loosely translated as "reduce." In the coffee world, it refers to a drink that is a "reduced espresso" - has less water and a shorter extraction time. Ristretto is prepared similarly to espresso, but with half the amount of water, and although the amount of coffee is the same, a finer grind is used to slow down extraction. Extraction is usually stopped after about 15 seconds, rather than 25-30 seconds as with espresso. If more water is used and the extraction time is not reduced, a lungo or long shot is created. Ristretto is therefore an essential, intense and thick brew. Its roots go back to the Italian tradition, and according to it, "shortened espresso" is made using about 7-8 grams of ground coffee and about 15 ml of water - it is important here, above all, to maintain the correct ratio of coffee to water, namely 1:2. 

 

 

What distinguishes a ristretto from an espresso?

Occasionally some cafes use the term "ristretto" for a double shot of espresso, but the two drinks are quite different from each other. What is the difference between ristretto and espresso?

 

Ristretto has a sweeter and richer flavor, while espresso is a tad more bitter. How does this happen if we use the same beans? Well, the extraction process plays a key role in the taste of the coffee. Ristretto retains a sweeter flavor due to a complex set of more than a thousand compounds that are responsible for our experience when we consume coffee. These compounds affect the mouthfeel (bitterness, sweetness, acidity) - ristretto is extracted with about half the amount of water we use for espresso, which means that ristretto shots are more concentrated than espresso, and as a result, the coffee is fuller, has a bigger body and crema, and fewer of the caffeine compounds that are usually responsible for bitterness. In addition, both caffeine and other compounds that cause bitterness in coffee are strongly extracted after 17 seconds of brewing, while in the case of ristretto, extraction is stopped after just 15-17 seconds, so these compounds do not end up in our brew. Importantly, extraction is also stopped before the full acidity of the coffee is released - on the one hand, this means that the coffee will be less complex, on the other: that it will be sweeter, as the fruity flavors will not be released.

 

How to choose the best beans for ristretto?

For ristretto, we primarily recommend medium roasted beans and those with low acidity, such as naturally processed coffees from Brazil. Juicy, fruity coffees may not go well with ristretto, while coffees with lower acidity, usually grown at lower elevations, will be a good choice for this type of extraction. 

 

Ristretto on the market - where is the fuss coming from?

Ristretto as a coffee is not yet as well-known and popular as espresso or flat white, although there are many questions and growing interest around it, which in a way comes from traveling to Italy and perusing the coffee culture there, and in a way: from the nomenclature that coffee producers and cafes use. Some brands use the term "ristretto" to describe coffees with intense flavor, and cafes sometimes offer ristretto as a "proper ristretto," sometimes refer to it as a double espresso, and sometimes use it only as a base for espresso-based drinks such as lattes and cappuccinos, where the ristretto's sweetness enriches the final drink.

 

One thing is certain: ristretto is an exceptional coffee. It is a great option for all those who like intense, distinctive flavors and prefer the sweetness of coffee more than bitterness and fruitiness.