Ristretto

Ingredients

• filtered water – for espresso machine
• 18 grams coffee beans – freshly ground very fine

Instructions

1. Fill the espresso machine’s reservoir with filtered water and turn it on to heat; warm the portafilter and a demitasse cup by running a brief flush of hot water, then dry the portafilter.
2. Weigh 18 g of coffee beans. Grind very fine—slightly finer than a standard espresso grind—so the coffee feels powdery and lightly clumps when pressed.
3. Dose the grounds into the dry portafilter, distribute evenly (use a leveler or gentle taps), and tamp with firm, even pressure until level.
4. Lock the portafilter into the group head. Place the warmed demitasse on a scale under the spouts and tare the scale.
5. Start extraction. If available, pre-infuse 2–5 seconds, then continue pulling. Aim for a 1:1 to 1:1.5 brew ratio—18–27 g in the cup—in 20–30 seconds; the stream should be thin and silky, and color should just begin to lighten.
6. Stop the shot just before full blonding or when the target weight is reached; a double ristretto should yield about 0.6–1.0 oz with dense crema.
7. Serve immediately; swirl gently to integrate layers and enjoy straight.