Pulling a Ristretto Shot

Defining Ristretto

A ristretto is a short shot of espresso. It uses the same amount of coffee grounds as a normal espresso, but less water and a shorter extraction time. The result is a smaller, more concentrated shot with intense flavor and a sweeter, less bitter-tasting finish.

How Ristretto Differs from Espresso

• Espresso: 1 oz, full extraction, balanced flavor

• Ristretto: 0.75 oz, shorter extraction, concentrated flavor

• Double Ristretto: 1.5oz, shorter extraction, concentrated flavor, same as above but more coffee

Ristretto is syrupy, bold, and smooth. Espresso can taste more bitter because of longer extraction.

Why Aussies Use Ristretto for Flat Whites

Flat whites in Australia are traditionally made with double ristrettos. The concentrated shots cut through the milk, giving the drink its distinctive boldness without the bitterness. Think of it as a warm hug!

Advantages of Ristretto in Flat Whites

• Richer coffee flavor

• Silky balance with microfoam

• Less bitterness than standard espresso

Ristretto in the U.S.

Many American cafes do not train baristas to pull shots as a ristretto. The result is that their "flat whites" taste like small lattes. At Chapel Street we train our team in ristretto technique so every flat white comes out just the way it should.

How to Order Ristretto

If you want to explore the flavor, ask for a ristretto shot on its own. If you like it, try a flat white made with double or even triple ristrettos!