There is an astonishing variety of coffee and espresso - no matter what topic you want to get into. So it's not surprising that there are always new variations to optimize the perfect caffeine kick. A true espresso lover's variation is the ristretto - also known as a short espresso. In our blog we find out what a ristretto is exactly and why it is the "short brewda" of espresso. Have fun.
The basics of the Ristretto
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Definition of Ristretto
Like many terms in the coffee world, the name Ristretto comes from Italy and means limited or restricted. This is because the Ristretto is a particularly concentrated form of espresso and, unlike the latter, contains only 15ml rather than 30ml.
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Preparing a Ristretto
The preparation is very similar to that of espresso and requires the same amount of high-quality coffee powder. However, it is prepared with about half the amount of water of an espresso and therefore has a much shorter run-through and extraction time.
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The taste of a ristretto
The Ristretto is strong, full-bodied and often topped with a thick crema - a truly intense taste experience! The concentration clearly highlights the aromas and acidity - a strong pleasure for true espresso enthusiasts.
Why is the Ristretto also called “short espresso”?
The short espresso is simply a common slang in the world of coffee lovers. It comes from the smaller amount of water used in the preparation of the ristretto.
Ristretto vs. Espresso: The Taste Difference
The difference is due to the reduced amount of water and extraction time. With an espresso, around 25 - 30ml of water is normally pressed through the coffee powder. This creates a balanced ratio of acidity, bitterness and sweetness. With a ristretto, on the other hand, only 15ml is extracted in around 15 seconds. This results in a strong and concentrated taste. Nevertheless, it has a stronger sweetness and more intense aroma - very complex and nuanced! For coffee lovers, the ristretto is a true taste experience. The short extraction time allows the characteristic properties of the roasted coffee to emerge in a special way and the small subtleties can be enjoyed to the full.
The popularity of Ristretto
The Ristretto is now enjoying ever-increasing popularity. It is now regularly sold not only in Italy, but also in other parts of the world it is impossible to imagine the menu without it. Here are a few reasons:
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Intense taste: The concentration of aromas ensures a full-bodied enjoyment. An intense taste experience.
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Quick enjoyment: For those with little time - the Ristretto, with its small amount, is drunk even faster than an espresso.
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Versatility: The Ristretto is the perfect basis for many coffee specialties.
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Coffee connoisseur status: “A ristretto, please!” Sounds technical and means that you really appreciate the fine nuances of coffee – like a true connoisseur.
Preparation of the Ristretto
To make a good Ristretto you also need good equipment and you have to follow a few basic steps:
You need:
- High-quality coffee beans: Our Espresso No. 1 - Italian Style is particularly suitable for this.
- Portafilter machine: pressure is crucial!
- Grinder: Freshly ground coffee tastes best
- Water: Use fresh, low-lime water.
Step by step instructions:
- Prepare your espresso by grinding the beans with your grinder. The powder should be a little finer than for your espresso, but you will need the same amount of about 8g for a 1-grit sieve and about 16g for a 2-grit sieve.
- Prepare your portafilter machine. Make sure it has the right temperature, enough pressure and the flow time and water quantity are correct.
- Fill the coffee powder into the portafilter and press it down well with your tamper.
- Enjoy!
The Ristretto, like its Brewda Espresso, is a real all-rounder and suitable for every type of coffee lover - whether pure or as a basis for a coffee-milk speciality. Let me know if you've already tried a delicious Ristretto or if you haven't had a short Brewda yet.
Your coffee brewda