Talk:Ristretto

'Ristretto' is italian for 'restricted' or 'reduced', and does in this context indicate that an espresso is  'short', meaning the extraction of the espresso is stopped before it is normally finished.

'Caffè Ristretto' or  'Espresso Ristretto'  is not a beverage as such, but a way of making an espresso.

The result is a smaller 'shot'  of espresso, thicker and richer than normal.

While a regular espresso may take between 18 and 30 seconds to 'pull', a  'espresso ristretto'  is cut short at only 12 to 16 seconds.

The classic 'ristretto' is made from a normal dose of coffee (as to a normal espresso), but many baristas make it from a larger dose and the normal amount of water.

Yours, John in Oslo

Recommended! —Preceding unsigned comment added by Kaffelars (talk • contribs)

Can we get this to also come up from a search on wikipedia for "short shot"? I don't know how that's done, otherwise I'd do it.

--kilo

Also of interest: "Ristretto is a fast and lightweight picture-viewer for the Xfce desktop environment." Quote from goodies.xfce.org. -lagbot —Preceding unsigned comment added by Lagbot (talk • contribs) 00:15, 1 September 2007 (UTC)

Can we remove the external See also link to the image viewer? I don't see how it's relevant if it doesn't even have a wikipedia page... —Preceding unsigned comment added by 212.186.17.183 (talk) 14:07, 7 May 2008 (UTC)

There is no reason for this article to exist. The subject is covered under "Espresso," and people should not be required to look under multiple articles for each style of espresso. In addition this article contains questionable information, such as the supposed origin of the ristretto. Zaffiro (talk) 22:41, 4 July 2008 (UTC)

Image viewer?
http://goodies.xfce.org/projects/applications/ristretto — Preceding unsigned comment added by 79.245.67.136 (talk) 08:49, 6 April 2012 (UTC)


 * Thank you for pointing this out, IP contributor. If the “Ristretto” image viewer application for use within the Xfce desktop environment-flavor of the Unix operating system is sufficiently notable, its article [perhaps titled Ristretto (computer program)] could be added to Wikipedia and links added to the See also sections our Xfce and Image viewer articles. Greg L (talk) 16:19, 27 September 2014 (UTC)

Short shots were never "faster" (at higher pressure)
(Echoing what a couple of readers complained/commented about at the top of this page): Indeed; this version of the Ristretto article suffered from careless OR. In particular, the notion that the handle on a manual press was pulled harder to make the water go through the portafilter faster is nonsense. Why? Because it is physically impossible. When all is tuned properly (grind and tamping), it takes a firm pull of the handle to get the water going through the grounds at 9 bar (130 psi) at a rate of 140 milliliters per minute (a 25-second extraction for a 60 ml double). If ground coffee in a portafilter behaved like a classic restrictor—it's actually worse—four times the force on the handle would be required to get the water to go through the coffee grounds twice as fast. That's 36 bar (520 psi). It would take a huge man giving the handle all he’s got to get that much pull on the handle. Even if he managed to do so, the pop-off relief valve that prevents parts from exploding would vent at about 10–11 bar.

The whole article was a balled up mess. Now fixing. I've made it read as the real espresso world understands “ristretto.” I've also changed some things to commonly understood values, like ~16 grams of coffee for a double. And a ristretto is traditionally and quite simply nothing more than a short shot; fanciful hobbyist variations and “compromise variations seen on Youtube” are beyond a proper encyclopedic treatment of the subject. Greg L (talk) 19:11, 20 September 2014 (UTC)


 * My favourite barrista has informed me differently. He says that most coffee bars follow this definition (i.e. same process as espresso, but half the time), because it's less work than doing it properly. He says that a proper ristretto requires adjustment of both the temperature and pressure of the extraction (which then has to be adjusted back for the normal customer), which is time-consuming and costly. This may be consistent with the claim referred to (scornfully) above, that with a manual press, greater force is required to make a ristretto than an espresso.


 * My favourite barrista is not, of course, a WP:RS. For what it's worth, the drink he makes me amounts to a mere smear of coffee in the bottom of a shot-glass (well less than half the volume of an espresso); more than half of the liquid is crema; and the flavour is strong, rich, aromatic, and significantly sweeter than an espresso made from the same beans. It is lovely, but it doesn't last very long :-( There's really just a sip - no need to find a seat; by the time you've sat down, you've drunk it. MrDemeanour (talk) 14:51, 8 September 2019 (UTC)

Math error?
The numbers in paragraph 2 seem off. A shot glass is 2fl oz/60 ml (as stated) and a regular shot is 60 ml, so a regular double shot would be 120ml, not 60 ml as stated, which would in fact be 2 shot glasses or 4oz. Bluelotusfeet (talk) 13:45, 28 March 2022 (UTC)