How to Make a Ristretto

The Ristretto was surely invented with the purist espresso lover in mind. Back in the day of the hand operated espresso machine, the exposure of grinds to water could be controlled by a lever. However with the advent of the mechanical and electronic espresso machine, how to make a Ristretto has been adapted. The result is an espresso shot from a finer grind, and less water, allowing the oils and ultimately the flavor of the coffee to emerge, leaving much of the acidity and caffeine behind.

Step 1: Beans

It's highly recommended that the Ristretto be made from fresh grinds to ensure that the oils which are so important to this beverage, are present, and have not eveporated which is so often the case with preground coffee. The dark roasted beans should have a dark and oily look in the container. Grind the beans as finely as possible to ensure an optimal Ristretto.http://www.ineedcoffee.com/07/ristretto-rant/

Step 2: Water

Since the Ristretto consists of 90% water, it's only sensible that the water should be pure, clean and filtered. Water quality heavily weighs on the quality of a coffee beverage. This is why so many unbleached coffee filters exist on the market today. Since the oils in the coffee are so delicate and sweet, something like chlorine could really spoil the flavor and enjoyment.http://www.mastercraftcoffeeandvending.com/water.html

Step 3: Pull and Serve

The point of the Ristretto is a fast and concise extraction of premium coffee, as the richest flavors and oils are the first to emerge as the water passes the grinds. This means packing the grinds more loosely than with a traditional espresso, and using less water therefore intensifying the crema. The Ristretto is a small beverage so in order to maintain it's temperature and integrity, always heat up the cup in which it will be served before hand.http://www.huffingtonpost.com/claire-thomas/the-search-for-the-perfec_b_469479.html

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