Espresso Explained - The Ristretto Extraction
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- เผยแพร่เมื่อ 28 ก.ย. 2022
- So what exactly is a ristretto extraction from an espresso machine? In this video Luke explains what a ristretto is and how we use them here at Artisti Coffee Roastery.
Put simply it's the first half of a 'Normale' extraction and packs far more flavour, sweetness and complex flavours than the last half of an extraction. Each part of the extraction serves its own purpose depending on the type and size of drink a barista is preparing.
If you've been having trouble understanding what a ristretto or double ristretto is then hopefully you find some answers in this video.
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tl;dr: not changing your grind size means the ristretto is less extracted than your normale, which generally changes the flavor profile (instead of just producing a more concentrated version of your normale). Whether this is a problem depends on your preferences and the coffee you are using.
If you pull a ristretto like you guys do, by only lowering your ratio from 1:2 to 1:1, you are essentially trading some extraction (in terms of how much of your dry coffee dissolved into your drink) for concentration of flavor (how much of the actual beverage is dissolved coffee solids). What some people in the comments are suggesting is that this means that the drink cannot taste good anymore, because if your 1:2 ratio tasted good, and you are now stopping your shot early, then the resulting 1:1 shot is missing some (or many) of the things that made the 1:2 shot so tasty.
Herein lies the reason many people think you should grind finer to pull ristrettos, because by grinding finer, you can extract more efficiently, allowing you to to extract all the same flavors that you did in a 1:2 ratio shot, using half the amount of water. Although espresso is an incredibly complex drink in terms of the science behind it, to my knowledge this is basically correct. If you want the same flavor profile in your ristretto as you have in your normale, only more concentrated, you will have to grind finer for your ristrettos. However, I think two things are of note here.
First, just because the flavor profile changes from a 1:2 to a 1:1 ratio, this does not necessarily mean one of the two is not tasty. There needn't be only a single tasty flavor profile for any given coffee. Many coffees can taste good at various different level of extraction and concentration. A single coffee can be presented both as a concentrated ristretto, with punchy acidity, sweetness, and syrupy texture; or as a more balanced normale, focusing on clarity and balance of flavor.
Second, the first half of a 1:2 shot already contains most of the flavors of the final shot, the second half serves a somewhat different role. While cutting a shot short undeniably results in a lower extraction, it's been shown that most of the extraction within a shot (or pour-over for that matter) happens at the start. The tail-end of a shot (or brew) serves to pull out to final couple of flavor notes for complexity, pull out some enjoyable bitterness for balance, and to dilute the brew to the desired consistency, which serves to adjust the intensity of the beverage to the desired level and to provide clarity of flavor.
Thus, it seems to me like you should just evaluate what works and what doesn't for the coffee that you are using. If it tastes good at both ratios without changing your grind, no worries. If your coffee is a bit more picky about when it does and does not want to taste good, maybe adjust your grind for one of the two ratios so that the flavor profile differs a little less between them.
You are exactly on point "if" the flavor and volume extraction is a linear ratio. However, it is not. Assuming the grinder is calibrated nicely and you're pulling an espresso (1:2 ratio) out of 20g, the first 20g of liquid that goes into the cup would taste more flavorful and more intense as compared to the next 20g which is more diluted, watery and dull. In a normal espresso situation, it would be great to mix them together and you'll get a perfectly balanced flavor in the cup. OTOH, when you need to serve a cortado or piccolo, or any smaller volume drinks what you need is the intensity over quantity.
TLDR; Yes, the taste profile would shift but not as much and more often than not, that's the preferred change with milk-based drinks.
This video piqued my interest in Ristretto as i am unable to enjoy an espresso as it's too strong for me. I usually go for milk based drinks. However, having tried what the video suggested, i.e. to stop the espresso shot short, i was able to drink the shot more comfortably.
barista
In any case, i'm glad that (i), i have found an espresso version that i can drink i.e. Ristretto and (ii), i know what a Ristretto is now :)
Thank you for this thorough explanation
I got more out of ur comment then the video. Thx.
I feel like others have said too grind finer for a better ristretto but I see that there's a good difference in Australia versus other places
You guys are great! Love your down-to-earth, very sensible style of explaining everything!! I finally understood the reasons why I generally don't like ristrettos: because I like bitter!
Awesome! Thank you! So glad we helped, not sure about the bitter though 😂🤜🏻
I think in a ristretto you can grind finer because you will cut your shot earlier, and with less water involved in the extraction, so to achieve the same extraction in less liquid you can grind finer, without getting an overextracted shot. I understand as basically offseting variables.
This is a great video, thanks for the information.
P. S. Thanks so much for offering these videos for free. A few things are different in my part of the US but they have been invaluable as I try to expand my knowledge 👍
hi, I would to know if It is a good an idea use pre- wetting and also if this is different to pre- infusion ?. you are the best in Australia keep it up
Please make a video about best coffee beans types, for daily use .
When you brewed your example, are you performing a preinfusion, then performing a main extraction at a higher pressure? I'm not very familiar with ristrettos but accidentally brewed one when my machine ran out of water. I added water to make an Americano and was very pleasantly surprised. It was balanced, a bit brighter, but very enjoyable. Also, are you shooting towards an specific brew time for your ristrettos?
This is an amazing video. I've always had issues with weak coffee so maybe a 1:1 ristretto flat white might work. It seems like it's essentially a less diluted version of an espresso/normale
Thanks for creating and sharing this informative content, bery useful indeed!
However, I've questioning what is the real defintion a "double" ristretto? I saw an example when someone extracted a dose of 20g input for a 20g output and called it a "double ristretto" which is a bit odd since it was still a perfect 1:1 ratio. Is there a standard definition of a "single ristretto" has to be within 8-10g of input or output?
Lemme explain what I know.
Dose 20g Yield 40g = double espresso
Dose 20g Yield 20g = double ristretto, if you are using a double spouts PF, you can split it into 2 glasses and each becomes single ristretto. so you are right, Single dose = 8-10g depending on your recipe and personal taste. Hope it helps.
Thanks for this new video, really helpful once again guys!
I've just wanted to ask a question please, if we consider around 25-30 seconds for a great espresso shots on this La Marzocco, what can be the right time for a ristretto?
I'm not sure I'm clear but did I have to use same adjustment I've made on my grinder for an espresso and stop my shot to get a 1:1 ratio? So maybe around 15 seconds on my Linea Mini.
Or did I have to grind thinner to get more around 20-25 seconds for a ristretto?
Thanks for your help.
I would recommend leaving your grinder setting the same and aiming for a time more around 15-20sec (not including any preinfusion)
Base on this Video. Yes.
You cut the time to get the 1:1 yield.
Some people will use the grind size adjustment to get the 1:1 yield with same brew time (20-30 seconds)
Base on my experience, grind adjustment give you bolder taste compare to the first option.
@@VERBANDTREM ok thanks, preinfusion is fast on my Linea Mini, around 4 seconds
@@dylanpetit nice machine! I'm jealous!
We don’t change our grind to get the same time. That makes it a huge pre infusion and with the wrong pressure will be sour
I'm so confused. My espresso machine doesn't have a ristretto setting. I assume most people's machines don't. Am I supposed to fill my double shot portafilter, but push the single shot button?
Very good video. I use 18 grams to make double. Is not 22.5 grams too much and make the extraction more difficult?
It's his machine that has the porta filter basket that holds 22.5 grams of coffee. My machine at home is also 18 grams like yours for a double shot. His machine is very expensive and has a bigger basket. Just use the ratios.
Enjoyed this video very much, but, how do you actually pull a "double Ristretto" in one cup? keeping the 1:1 ratio even with a big basket yields a very small drink. Personally, I don't add any kind of milk in coffees. Thanks.
Just pull your shot two times to achieve that "double" ristretto and instead of having for example an 18 yield, you'll get 36g, so bigger drink hehe because idk but 2 spouts indicate that your shot is "double" (terminologies)
please how many gram of basket are you Using?
22gr in, +\- 22ml out (ratio 1:1-1:5) is double ristretto??if split porta 11ml is single ristretto??
What coffee grinder you have
I found this interesting. So when we're talking about double ristreto, is it basically a normale in a single cup? Say i'm using a 17g dose, if i want to get a double ristreto, shouldn't I do 17g x 2 rather than fully extracting the 17g and making it a 34g normale in a single cup?
It's about time water to coffee ratio. 17g dose will yield a 17g final drink weight for ristretto. 17g dose would yiekd a 34g final drink weight for a normale. So if you want 34g of ristretto you need 34g of espresso, so 2x17. But what we're seeing in this video is that they use a 22g basket and their double normale would be around 45g, and their double ristretto is then 22g. A normale is typically 2-3x the weight of the coffee itself, depending how extracted your beans like to be and the optimal grind size. Some people turn 18g into 54g of liquid and some feel 36 is optimal. In a commercial setting, customers are "volume buyers" and might feel you are under filling their cup if you give them only 36g for a double, hence using a 22g basket instead of 18. Looks better to the customer to fill more liquid without compromising on the flavor your cafe decided is optimal.
Ristretto can only be made in Naples, stood in the street, eating a sfogliatella. Everything else comes up short of the mark.
is the time for your extraction the same on a ristretto as it would be on a normal espresso shot?
The ristretto pull was just at 20sec, and the full 2:1 was closer to 30-32sec.
So okay how do you get this roast to eight ounces do you just keep brewing the coffee until it finally drips there because I want to try eight ounces of this stuff
When changing from ristretto to normale, do you change the grind size? If yes hoe do you make it at a cafe with alot of order
Thank you for this informative video!!
I am just wondering - ristretto is 1:1 ratio, which makes a single shot of risretto, correct? So when you split into two cups, total weight should be 22.5g as dose is 22.5g, however, it means each cups have the half shot of ristretto(11.25g)? If so, double ristretto should be made by two different shots of 22.5g yield?? I am easily confused by the meaning of "single/double shot". If someone can help me to understand this, it would be great :)
As far as i know Single & double can simply translated into Dose & yield.
Single always made using 7-14 grams of coffee. Double can range from 17-22gram.
So you don’t really need to make it twice to get double shot. Like the old days.
@@gusmank You couldn't be more wrong. 14 is a double, 17 is a double, 22 is double and 7 is a single. If 14 was a single, then double of that would be what, 28? 14 is a double, divide by 2 singles - 7.
You have it right, if you want two double ristrettos you'll have to pull it with two separate holders/groups or twice on a single group.
@@handshake883 thank you for correcting 👍🏻
Does that mean the ristretto run time is half the normale: given the grind settings are the same? Assuming 32 sec for a 45g extraction (normale) vs 16 sec for 22.5g extraction (ristretto); or are the grind settings different to keep this 32 sec?
Interested as well. I timed his first roster to to be ~23s for 22.5g
Not half and the shot speeds up and the volume increases as the time gets longer. So ristretto is about 20-23 seconds,
So if a normale full extraction took 30sec you would do exactly the same but restrict the extraction to approx 60% about 22sec. So if i am correct what ever dose you are using your grind should do a 1 to 2 ratio in about 30sec but only take it to a 1 to 1 which should cut that time to about 22sec. Please correct me if i am wrong
Not really possible in cafe unless you have a 2nd grinder, but at home it’s much better if you grind finder. I love a double ristretto, it’s my preferred drink with the coffees I like. I find if I grind fine enough to pull the shot in about 30-35 seconds for a 1:1 ratio it’s even better. You get much more sweetness, complexity, and even more body. I find the faster ristretto’s in the 20-25 second range taste a bit under extracted and lose some mouthfeel.
@@ArtistiCoffeeRoasters 20 to 23 seconds for ristretto here as well. But I use 15gm basket dosed at 15.5. Normale is 22gm basket dosed at 22.5 pulled at 32 to 35 seconds. Grinding to achieve both can be challenging but adjusting dose by just a few tenths usually does the trick. VTI baskets and perfect puck prep helps too.
归纳下是这个意思吗：8盎司卡布奇诺外卖杯或者12盎司拿铁外卖杯都可以用22.5克的ristretto？12盎司拿铁用22.5的ristretto会不会太淡呢？
12盎司肯定淡了， 所以如果你想兼顾的话，最好选择25克大粉碗做Ris
What size grind?
Does double ristretto mean having a shot that is 45 grams as an end result?
And if possible could you please tell me the difference between single and double shots in a normal shot not talking about ristretto? And do use the same amount of ground coffee for either ristretto and espresso shot? I'm a bit confused to be honest, would love to get a general understanding on how they are different.
I think there's no "standard" definition and it's still being debated. If you look at it from the ratio perspective, whenever your dose and liquid output is within 1:1 ratio, it is called a ristretto. In such case, a "double ristretto" means you do it two times.
The other definition is based on the portafilter basket, when you use a single basket, then it is for a single shot, double for double, so on and so forth...
One viscous the other is thicker ??? Is there any difference between the two words ??? 🤔
What would be the extraction time for a ristretto vs normal 1:2 ratio in your version where you don't change the grinder settings?
Whatever tastes good.
Damn, thanks for the horrible answer.....(the person under you who didnt really give an answer.) Your Ristretto time can be anywhere between 14-17 seconds, espresso can be between 25-30 seconds, Lungo can be 35-40 seconds. NOW, we add the below comment.....with those times being more or less....they are also based on taste. What tastes good to YOU. You have to try them all honestly and it takes a while to differentiate between all of them. You are training your palate. Good luck!!
@@itsnotlevel2 Dude what. I said what you said in three words and what you suggested with the time is utter nonsense....ristretto can be tasting good at 14-17, at 25-30 AND at 35-40 seconds. Ristretto is about ratio, not about time so pull it the way you want, stop being so horribly limited and sit down
@@itsnotlevel2 If it doesn't taste good it's shit. That was a perfect answer.
so if we making ristretto with 22.5 dose, the yield will be 22.5 ml right?
how about a double ristretto? how much yield we have to take?
If you are dialled in on a tasty 1:2 normale and you cut it short to a 1:1 ristretto, wouldn't that mean the ristretto is likely under extracted?
The sharper, punchier flavours will definitely help cut through milk or water, but I think people might be grinding finer to get a more balanced flavour profile for sipping straight.
Yes, 100%. Not likely under extracted, definitely. No way to hit 18-22% extraction without a lengthy preinfusion
100%
Videos on dialing in espresso: if your shot tastes sour, you need more extraction. Video on ristretto: Just extract 1/2 as much, it’s tasty. HUH?? How are ristrettos not just SOUR espresso unless you change the grind size to take the same time for 1/2 as much volume??
@@ystebadvonschlegel3295 - because extractions are not that linear maybe - so you get almost all benefits of good extraction minus dilution and some bitterness
Technically speaking...the extraction time (24s-32s) should be the same for different brew ratios ristretto (1:1), normale (1:2), and lungo (1:3). Adjust the grind to match the ratio and brew time. Generally speaking darker roasts for a ristretto/normale and lighter roasts for a lungo, due to bean density. I don't think you can extract a normale and spit it, then call it two ristretto's. It's just a split normale, different flavor profile to ristretto.
You mentioned a double ristretto latte - Is that another name for a ‘magic’?
How do you prevent it having sour underextracted flavors?
Hmmm we don’t get this, if you were to change the grind to a finer setting to get the extraction time the same as a normale but only get a 1:1 ratio we have found this is sour. Also look at your roast profile to reduce sourness
@@ArtistiCoffeeRoasters What blend were you using in this video? I'd like to buy some and try it for myself.
It sounds like maybe you're dialled in for ristretto and when you grind finer you started getting channelling. But wouldn't that mean the normale is over extracted? In any case, I'd like to try it for myself.
Do you guys use pre-infusion for your coffees?
Yes we do, 1 sec on, 1 sec off
@@ArtistiCoffeeRoasters Would you recommend that for all your coffees? I have a 6 sec pre-infusion on my GS3 and haven't really tried it without or with a shorter pre-infusion.
Is a normale 44ml? And Double Espresso 60ml?
Ok wait. Why change the grind size. Can you do a ristretto at have the time of a normal with the same grind size?
For that you will have to calibrate your expresso machine in advance.
Help me please!
At work we say we pull double ristretto by default..
Let's say the dose is 18g
The yield is 32g
Extraction time aiming for 27 to 30 seconds
Is this ristretto?? I've thought for a while that this isn't ristretto, but closer to a normale..
It’s neither really 😆
Ristretto is 1:1 so you’d have 18g yield from 18g dose.
Normale is 1:2 so 18g in and 36g out.
Make sense?
@@ArtistiCoffeeRoasters So can't we set this without changing the grinding size??
I'm soo upset I keeping getting sour shots when trying to do a ristretto 😖
How long is the pull? Is it too fast? It should take 20-22sec. Your grind should be extra fine for this. Hope you’ve been able to sort it out!
I’m turning 34 and I’d love to have a few princesses at my party
Surely you can't do a double ristretto from one basket? That'd need 45g of coffee. Splitting a single basket will just give 2 single shots of espresso
I’ve been wondering this. I haven’t found a clear answer on it either.
it would be a double ristretto if you split the 22.5g into 2 cups but each cup only got 11.25g, this will be weak in a milk beverage
I’m a bit confused… so it sounds like you’re saying brewing a double ristretto would be the same recipe as a normale just brewed into 2 cups? (You didn’t change the dose from 22.5g?) But then you mentioned about brewing a double ristretto into one cup, so wouldn’t that be the same as a normale?
I think he means changing the single (halved double) normale to a double ristretto for each cup, to alter the recipe to cut through extra milk in larger drink sizes.
Double ristretto is ristretto of a double normale, taking the first half. I think they're also just called ristretto and normale. A normale (double) split into two cups is a single normale, not a ristretto.
A true single uses a single basket.
This's really down to logic and preference, if your normale recipe is perfect, why the same dose same grind same basket same temp same bars but different yield as ristretto suddenly become more complex/richness and flavour? If that ristretto recipe is superior in those particular ways, why not using that as your default shots and base for any milk coffee? The only reason I can think of at the moment is operational, if I'm the barista at that scene, I'll only reserve this kind of treatment for single dose micro lot/ rare SOE, I'm not going to change grind size of the main grinder every time I have takeaway orders when you look at your pile of dockets.
Cool video, but you do realise we can't see flavour?
I like ristretto but not with all coffees
Ristretto is made for dark Italian roast
Why are you pulling 39 sec for a normal? It'a over extracted this way
depending on the pre infusion settings, and allowing for expansion, is ok, keep and eye on the shot for blondeing, then you have over extraction
@@ArtistiCoffeeRoasters Thank's for reply, What is your pre infusion time in this 39 sec shot?
why not a 6oz take away for a single?
First 🙈
So a double ristretto is two ristretto shots???? when you say the basket has a double spout therefore is a double ristretto it’s very confusing
The video you created makes many people in confusion..
It’s not a good video marking people to get confused instead of Help.
Sorry, thought we were clearing things up. 🫢
Ugh the camera is moving too much!
If you want your coffee to taste like an ash tray, order a ristretto… or even better, a magic
Or have someone handy enough to dial in ristretto properly
@@handshake883 dial it in all you like brother, the dishes sink is still gonna taste better, especially if the coffee is a lighter roast.