Ristretto

A ristretto is a more concentrated version of espresso, made with the same amount of coffee grounds but using less water. The word “ristretto” comes from the Italian word for “restricted,” referring to the smaller amount of water used during extraction. While a regular espresso shot produces about 25-30 ml of liquid, a ristretto yields only around 15-20 ml. This results in a quicker, more intense extraction with a thicker, syrupy texture.

Since it’s brewed faster with less water, a ristretto captures the denser, sweeter flavors of the coffee without pulling out as much bitterness or acidity that can develop in a longer extraction. The shot tends to highlight bold, rich notes—often chocolatey, nutty, or caramel-like, depending on the coffee beans and roast.

People who prefer a punchier, more concentrated espresso tend to favor ristretto. It’s a popular choice on its own but also works well as a base for milk-based drinks like cortados or macchiatos, adding extra depth and complexity.

Making a perfect ristretto takes precision, with control over grind size, coffee dose, and extraction time. The grind needs to be finer, and the brew time shorter—typically around 15-20 seconds—to get the right balance of flavor and intensity. This makes it a technique that experienced baristas often enjoy perfecting.