Ristretto compare to Expresso

Ristretto is a concentrated form of espresso that is shorter in volume and has a more intense flavor profile. The term “ristretto” comes from the Italian word meaning “restricted” or “limited.” It is more essentially a shorter extraction of espresso. When using the same amount of coffee grounds but less water.

Here are the key characteristics of a ristretto

Volume: It’s typically served in a smaller quantity if it compared to a regular espresso shot. It usually consists of about 15-20 ml (0.5-0.7 oz) of liquid, which is about half the volume of a standard espresso shot.
Extraction time: Ristretto has a shorter extraction time compared to a regular espresso shot. It is achieved by stopping the brewing process earlier than usual. It’s usually when the coffee starts to lighten in color and a gurgling sound is heard from the espresso machine or Moka pot.

Concentration: Due to the shorter extraction. It is highly concentrated and has a more intense flavor. It tends to have a bolder, richer taste, with a higher proportion of the coffee’s oils, acids, and solids extracted.
Body and mouthfeel: It is often exhibits a fuller body and a thicker then expresso, syrupy mouthfeel. The reduced volume of water used in the extraction process contributes to a more concentrated and velvety texture.

Taste profile: Ristretto is known for its strong and complex flavor profile. It typically exhibits a balance of sweetness, acidity, and bitterness, with a more pronounced and nuanced taste compared to a regular espresso shot.

Ristretto is favored by coffee enthusiasts who appreciate the concentrated flavors and intensity it offers. However, it is worth noting that the exact definition and brewing parameters of ristretto can vary slightly depending on personal preferences and cultural practices in different coffee cultures. Expecially for coffee lover in south east Asia region.

The picture above are credit to A Couple Cooks