Espresso
Ristretto
A short, concentrated espresso shot pulled at a ratio of roughly 1:1 to 1:1.5 (e.g., 18 g in, 18–27 g out). Ristrettos are sweeter and more syrupy than standard espresso because the early-extracting compounds dominate.
En détail
The word ristretto means 'restricted' in Italian, referring to the reduced water volume. Because solubles extract in a roughly sequential order—acids and sugars first, then bitter compounds—a ristretto captures the front end of extraction while leaving behind the heavier, more astringent molecules. This produces a thick, sweet, and intensely aromatic shot, but with less balance than a full-ratio extraction. Ristrettos are commonly used in milk drinks where their concentrated sweetness cuts through steamed milk effectively. A finer grind is typically used to maintain sufficient contact time despite the reduced yield.
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