Ristretto

A ristretto is a shortened espresso. You use the same amount of coffee, but with less water. The brew ratio sits around 1:1, compared to roughly 1:2 for a regular espresso. The result is a shot of 15 to 20 ml.

Why it works: the first phase of extraction delivers sweetness and fruity acidity. Bitterness comes later. Stop the extraction early, and you capture the best part while leaving the bitterness behind. A good ristretto tastes concentrated, sweet, and almost syrupy.

Ristretto works best with light to medium roasts, which carry natural sweetness and fruitiness. With a dark roast, the difference from a regular espresso is smaller.

In many Italian bars, the ristretto is the standard. Order an espresso in Naples, and you’ll get what most of us would call a ristretto.

Frequently Asked Questions

Does a ristretto have more or less caffeine than an espresso?

Less. Less water passes through the coffee, extracting less caffeine. The difference is small but measurable — an espresso has 60–70 mg, a ristretto 40–50 mg. Sensitive to caffeine but still want an intense flavor? The ristretto is worth trying.

How do I set my grinder for a ristretto?

Finer than for espresso. You’re using less water, so you want a slower flow to get enough extraction in a short time. Start from your normal espresso setting, then grind one step finer. Adjust the brew ratio toward 1:1, taste, and fine-tune from there.

What’s the difference between a ristretto and a lungo?

A ristretto is a shorter shot — less water, more concentrated. A lungo is a longer shot — more water, lighter in flavor. A lungo pulls more bitterness from the later extraction phase. A ristretto stops right before that phase begins.