📝 About This Recipe
The Ristretto, meaning 'restricted' in Italian, is the ultimate expression of coffee's soul, offering a shorter, more concentrated pull than a traditional espresso. By using a finer grind and less water, this technique extracts the aromatic oils and intense sweetness while leaving behind the bitter notes found in longer extractions. It is a viscous, syrupy masterpiece topped with a dense tiger-striped crema that defines the pinnacle of Roman coffee culture.
🥗 Ingredients
The Coffee Component
- 18-20 grams Freshly Roasted Coffee Beans (Medium-dark roast with notes of chocolate or caramel preferred)
The Water Element
- 15-20 ml Filtered Water (Targeting a 1:1 or 1:1.5 extraction ratio)
The Ritual Accompaniments
- 3 ounces Sparkling Water (Chilled, served on the side as a palate cleanser)
- 1 teaspoon Raw Demerara Sugar (Optional; for those who prefer a dessert-like finish)
- 1 piece Dark Chocolate Square (70% cocoa or higher)
- 1 twist Lemon Peel (Optional; to express oils over the cup rim)
👨🍳 Instructions
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1
Preheat your espresso machine for at least 15 minutes to ensure all internal components and the group head are thermally stable.
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2
Place your ceramic demitasse cup on top of the machine's warming tray or rinse it with hot water so it is warm to the touch; a cold cup will shock the ristretto and kill the crema.
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3
Purge the group head by running a short burst of water to clear any old grounds and stabilize the brewing temperature.
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4
Wipe the inside of your portafilter basket with a clean, dry microfiber cloth; any moisture left behind will cause 'channeling' where water bypasses the coffee.
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5
Adjust your burr grinder to a setting slightly finer than what you would use for a standard espresso to account for the shorter extraction time.
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6
Grind exactly 18-20 grams of coffee directly into the portafilter, ensuring the grounds are fluffy and centered.
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7
Use a WDT (Weiss Distribution Technique) tool or a small needle to stir the grounds, breaking up any clumps for a perfectly even density.
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8
Tap the portafilter gently on the counter once to settle the grounds, then apply 30 pounds of even, level pressure with your tamper.
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9
Lock the portafilter into the group head and immediately place your scale and pre-warmed cup underneath.
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10
Start the extraction and the timer simultaneously; look for a slow, syrupy 'mouse tail' drip that appears dark mahogany.
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11
Stop the shot when you reach 18-20 grams of liquid in the cup (aiming for that 1:1 ratio), which should occur between 20 and 25 seconds.
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12
Observe the crema; it should be thick, persistent, and have a 'tiger-skin' mottled appearance.
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13
Stir the ristretto gently with a small spoon to incorporate the different layers of the extraction before the first sip.
💡 Chef's Tips
Always use beans roasted within the last 7-14 days for the most vibrant crema. If the shot flows too fast (under 15 seconds), adjust your grinder to a finer setting. Never use tap water; the mineral content in filtered water is essential for extracting the right flavor compounds. Ensure your tamping is perfectly level; an angled tamp causes uneven extraction and a bitter 'burnt' taste. Clean your steam wand and portafilter immediately after use to prevent rancid oil buildup.
🍽️ Serving Suggestions
Serve with a small glass of chilled sparkling water to cleanse the palate before drinking. Pair with a buttery, crisp Cantucci (biscotti) for a traditional Tuscan experience. Enjoy alongside a small piece of high-quality dark chocolate to complement the coffee's natural acidity. Add a tiny twist of lemon peel expressed over the rim for a bright, citrusy aromatic lift. Serve as a 'Caffè Corretto' by adding a few drops of Grappa or Sambuca on the side.