Ristretto Recipe
A ristretto is a ‘restricted’ espresso — the same dose pulled to a shorter yield for a sweeter, more concentrated, less bitter shot.
Ratio
~1:1
Grind
Fine (finer)
Temp
~200°F
Coffee
18→18–22 g
Water
~20 g out
Time
~20 sec
Step by step
- Dose 18 g, grind finer than normal, and tamp level.
- 0:00Start the shot and stop early, around 18–22 g out.
- 0:20Aim to finish by about 20 seconds.
Tip: A shorter yield tastes sweeter and rounder — grind finer so the shorter shot still runs 20+ seconds.