Brew guide
Espresso
Ristretto
The same coffee, stopped early. Sweeter, thicker, less of it.
- Ratio
- 1:1 - 1:1.5
- Coffee
- 17-20 g
- Yield
- 18-30 g
- Time
- 15-25s
- Water temp
- 90-96 °C
- Grind
- Fine
A starting point - adjust to your beans.
There are two schools here. One simply stops the normal shot early; the other grinds finer so the shot still runs the usual time. Both are in daily use - the first is easier, the second tends to taste rounder.
How to go about it
Set up exactly as for espresso - same dose, same basket.
Stop the shot at around half the usual yield.
If it tastes thin rather than sweet, grind finer so the shorter pour still has time to work.
Where these numbers come from
La Marzocco and Clive Coffee.
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