What Is A Ristretto And How To Make It At Home
This ristretto guide shows you how to pull a shorter, more concentrated espresso shot with a sweeter, richer flavor and a velvety crema. By reducing the water and shortening the extraction time, you highlight bold coffee character while limiting bitterness. With the right grind, dose, and timing, you can create an intense yet smooth cup at home that feels refined and deeply satisfying.
Servings: 1
Equipment
- Espresso machine with portafilter
- Burr grinder
- Digital scale and timer
- Tamper and optional distribution tool or WDT needle
- Preheated espresso cup
- Microfiber towel
Ingredients
- 18 g espresso-ground coffee
- Filtered water
Instructions
- Heat the machine fully, purge, and preheat your cup.
- Dose 18 g, grind a notch finer than espresso.
- Distribute evenly and tamp level with firm pressure.
- Start the shot and timer, aiming for 18–25 g in 20–30 seconds.
- Taste and adjust one variable at a time next pull.
Notes
- Ratio 1:1 to 1:1.4
- 92–95°C water depending on roast
- Keep detailed notes for repeatability