Ristretto Yourself

ristretto

In espresso talk ristretto, also known as a “corto”, is a very “short” shot of espresso coffee achieved by pulling the shot faster than usual using the same amount of water as a regular shot of espresso. Since the water comes in contact with the ground beans for a shorter period of time the resulting drink is a very strong concentrated espresso coffee, much bolder and fuller with more body.

The technique of pulling a ristretto results in a “restricted pour” with a smaller espresso shot (less than 3/4 of an ounce). A regular shot of espresso is pulled to one ounce or 1 and 1/4 ounce. The expert hand that it takes to make a well-crafted ristretto translates into everything from sofas to bikes to laptop bags  as designers take inspiration from their morning espresso with the belief that less is more.

One Response to “Ristretto Yourself”

  1. [...] See on italyin30seconds.wordpress.com [...]

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