The Ristretto Shot | Espresso Techniques
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- เผยแพร่เมื่อ 4 ต.ค. 2024
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So where was the restriction? A restricted shot should be the same amount of coffee in basket and brew time, but with less liquid in the cup. The restriction is in the flow rate not the shot time IMO
I had heard of the ristretto, but wasn't really clear on it. I kinda figured this out through trial and error. When I wanted a stronger shot, I'd cut it short.
Love your style of explaining.
Dang! not the Gail, not the Clem who is this articulate reviewer? I need me some more reviews. Where did she come from? She is actively multi tasking, awesomeness!
Interesting thanks.
If I have 18g of ground coffee, and pull it on my Slayer at work, and it pulls at 32 g liquid weight in 27 seconds.... Is this a ristretto??
I thought ristretto meant that it's a 1 to 1 ratio and a shorter extraction time..
Nice job!
I would like your opinion on how going long can affect taste too. I get carried away sometimes and go over up to 5 seconds, and anything less than that I'll drink. To me it seems to dilute the experience but not necessarily add or remove flavors.
I wonder how they would compare if you added the remaining ~6 grams of water to the finished ristretto. Maybe that would help bring out the ginger notes.
Could I just use the double basket 18g coffee, then use the single shot 20g water?
Guys chime in, but wouldn’t her tweaking the grinder for both shots to come out on the same time but difference liquid been a better comparison instead of just cutting one shot short ?
no i dont think so, ristretto is only cutting the time short, not changing the grind
Tanay Luthra huh, i been doing this hobby for over 5 years and am just now learning thats crazy
There are two ways to make ristretto. the method described here is often referred to as the lazy man's ristretto. The other way involves making the grind size finer to decrease yield. there is a Chanel here on TH-cam that does a great video on that type of ristretto, his name is the real sprometheus.
Jayden Griffin aha!!! Thats why i never did i the way is on this video, i aint lazy lol so the proper way is dialing in the grind for a ristretto, i though i was going crazy, you sir know your stuff,.
Jesus H Medrano you can also up dose to 22 grams in and 22 grams out, adjust the grind for 30s.
This video is very misleading. This is not how you make Ristretto. Ristretto is restricted, you're supposed to choke it a little more, grind finer. Brew time should maintain, but output ratio lowered to 1:1 to 1:1.5
By doing what you're doing in the video, you're significantly under extracting, and you'll most likely end up with a very sour/acidic shot, almost not drinkable, unless you have a very dark roast. Good beans with great flavours are usually not roasted too dark.
I can feel the sourness when she described the ristretto. I think the beans needs to grind finer otherwise with shorter time or volume the coffee is just gonna turn out under extracted
Gale 2.0 ? ;)
Thanks for the video. Going to try making that ristretto tomorrow.
I’m a barista and all a ristretto shot is shots pulled with less water making it more sweet not necessarily stronger if you want stronger use more shots
Allie, what are you considering a classic shot? For a medium to dark coffee in an Americano what recipe do you recommend? Not being a pure espresso drinker I don't have palate for tasting differences in coffee. All straight espresso taste bitter to me even when I try it at my favorite café. But I do like Americano (and French Press). Some might ask, "why do you bother with espresso?", because I like the art of making coffee. It's like my photography, I no longer take pictures for a living but I still enjoy the art. I can't draw and don't have carpentry skills but I still want to feel creative. So sue me. 😉
Is her name Ali ? anyway, i would like to go for a coffee with her :))
I make 18g/60ml in 26seconds. What is that? A double espresso or a tripple ristretto?
That's called lungo
@@event4216 i'd say double espresso.
@@tendingtropic7778 Espresso is around 50% brew ratio. 33% like here is already in lungo territory.
These are just numbers, though. If one likes taste of lungo - then why not.
Do you find noticeable differences in flavor when using an unflavored espresso bean?
none of these coffees are flavored... those descriptions are flavor "notes". Like things to look for when drinking because different coffees can seem to taste like many things. All coffee no flavorings
What scale are you using?
seems like she's using the acaia lunar for the espresso shot and the pearl for coffee ground weighing
Acaia pearl, I think.
Wally Dyer wrong sir.
@@gigi9467 Why not be more helpful than just saying he's wrong, give him the right answer instead.
@@johnwatson8192 oh sorry i must of just had time to type something fast not sure.
How us the shot comparable when u stoped one at 20srconds and the other at 27srconds it make no sense..
Jesus H Medrano that’s exactly the only difference between the drinks. Is she going to compare to exact drinks?
Rodrigo Vazquez what? Am not following you, the right way to compare would be both shot at similar times while tweaking the grind.
@@gigi9467 Go to 0.40 minute and listen carefully...
Nima Akhtar Khavari huh, i get that but i was always under the impression that a ristretto was a shot with the dialed in to have an output of around 1.2 ouces or 22gr of liquid while the same time 25-30 seconds. Guess i was under the wrong assumption..
@@gigi9467 No, you are assuming correctly. Ristretto means restricted, so restricting the flow of water. So you accomplish that by adjusting to a finer grind.
2:10 why would you usually throw it out and start again? that's extremely wasteful and surely more time consuming that removing a gram or 2
because this is less about coffee and more about the performance of making damn coffee
18g in and 36g out. Just wanted to be sure, is that a single shot or a double shot.
18gram is double shot, single is 7 to 10 grams.
This video doesn't really clarify anything. R Y has the right answer but going beyond that, whether things are single or double doesn't really matter anymore since everything is a ratio of in weight and out weight. 1:1, 1:2, 1:3. You just scale to whatever you want and work from that.
I don't like ristretto. Only espresso!
Snow Leopard? :-)
That is NOT a ristretto!! That is an absolute acid shot. Just go to starbucks.
Please bring back Gail.