What is Ristretto?
A ristretto is often called the “little sibling” of an espresso, but don’t be fooled by its size. To understand ristretto, let’s first look at espresso.
An espresso is a concentrated 30 ml shot of coffee made by pushing hot water at high pressure through finely ground coffee for about 25–30 seconds. The result is an intense beverage with a full body and a rich crema on top.
Some coffee lovers find espresso too strong on its own and prefer adding milk to create drinks like cappuccinos or flat whites. A ristretto, while smaller in volume, packs a punch in terms of flavour. It’s a compact coffee experience with a unique profile that many coffee enthusiasts adore.
Ristretto vs Espresso: What is the difference?
So, what is ristretto coffee? A ristretto is essentially a “restricted” espresso. It uses the same amount of coffee grounds but about half the water, typically 15–25 ml instead of the full 30 ml used in an espresso.
This shorter extraction results in a shot that is stronger, sweeter, and less bitter than a standard espresso. While espresso has a fuller, more balanced flavour due to its longer extraction, ristretto delivers a concentrated burst of taste that highlights the coffee’s natural sweetness and aromatic complexity.
How does your barista make a ristretto?
Some baristas and coffee bars make a ristretto in the same way as an espresso. Others like to do it differently. All ristretto shots have the same amount of dried coffee, water pressure and water temperature as espressos. On the other hand they use less water. Baristas will do this by pulling your espresso cup from the machine after 15 seconds or by grinding coffee beans longer so the coffee is finer and it will take them the same time to make a ristretto like an espresso.
How to make a Ristretto
How to make ristretto can vary depending on the barista or coffee machine, but the principles remain the same: use the same amount of finely ground coffee as a standard espresso and apply the same pressure and temperature. The key difference is limiting the water or shortening the extraction time.
To make a ristretto at home:
- Start with the same amount of finely ground coffee as for espresso.
- Limit the extraction to 15–25 ml by stopping the shot earlier or using slightly less water.
- Adjust your grind size so that water passes through the grounds in the same amount of time as a full espresso.
The result is a smaller, more concentrated shot with accentuated sweetness, a smoother flavour, and less bitterness. Using the right grind size and tamping is essential to avoid under-extraction.
Why a Ristretto?
Choosing between espresso and ristretto comes down to personal taste.
If you want a smaller, easy-to-drink alternative to espresso, ristretto is perfect. You get intense flavour and sweetness in a compact shot, along with the same caffeine boost. Espresso, on the other hand, offers a more complex, balanced cup with subtle bitterness that some coffee lovers enjoy.
Experimenting is the best way to find your favourite. Try ristretto and espresso in different forms, black, with milk, using different beans, or brewed by different baristas. Take notes, compare, and discover which coffee style you love most.
Is a Ristretto stronger than an Espresso?
Yes, a ristretto is stronger in flavour than a regular espresso. Because it uses less water and a shorter extraction time, the coffee is more concentrated and intense, with a richer and sweeter taste.
Does a Ristretto have more caffeine?
Not necessarily. Although a ristretto tastes stronger, it usually contains slightly less caffeine than a full espresso shot because less water passes through the coffee grounds during extraction.
Do you put milk in Ristretto?
You can add milk to a ristretto if you like. Adding steamed or frothed milk creates a creamy, intense coffee similar to a strong latte or flat white, but many coffee purists prefer to enjoy ristretto on its own to appreciate its bold flavour.
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