Ristretto Controversy: Is It Semantics or the Coffee? | Coffee Kind
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One thing we know for sure: coffees are not the same, they change with time and it s hard to apply consistent rules to coffee making. A current discussion this week in the L.A. Weekly about the ristretto exemplifies this statement. The problem is that the drink can either be wonderful or terrible. The reason stems from either a misunderstanding about the term itself, or the fact that only certain coffees bring good results. When done correctly, Seattle Espresso Vivace founder says "The coffee is restricted to the most flavorful part of the shot. This tradition offers the heaviest shot, thickest texture and finest flavor that the coffee has to offer by keeping extraction volume low... it is as thick as honey and can be enjoyed in a single blendswap bracing blendswap mouthful." It s hard to say how many coffee shops offer the ristretto on their menus. Possibly it s not universally offered because the drink defies standardization. For one thing, it shows just how much artistry is called for on the part of the barista. Like an espresso, but much more concentrated, the ristretto (which means restricted ) can be prepared in more than one way to result in about half the liquid volume of the espresso. It requires knowledge of how fine to grind, the pressure adjustment, the length of the pull, the correct amount of water to use, and the appropriate coffees to use. A Google search showed that many baristas won t make ristrettos because they have to readjust the grinder to finer grind and it s not worth it since they don t get a lot of requests. After all, to many baristas it results in such a small amount, they have to restrain blendswap themselves not to put in extra water. But the problem appears to be that the barista has to know his coffee blendswap in depth, because only some will pass the restriction with flavor and body intact. The conclusion seems to be that there really is no place for this restricted espresso shot unless of course, you happen to be in Italy. It s too geeky for most coffee consumers. There s just no explaining those that want such a short shot. After all, one swallow and it s gone. If it s just the jolt they want, there are probably easier blendswap and cheaper options. Even so, if the ristretto idea intrigues blendswap you, you can get one at Seattle s Espresso Vivace. Not in Seattle? CoffeeKind features this roaster blendswap s coffees, so you can try it at home if you dare!
Yeah there are a lot of different ways to pull a ristretto, and I think it can be more of a cafe to cafe sort of thing and you just have to try it out to know how it is going to work. It should be noted that a lot of cafes serve these even if you don't ask for it. Log in or register to post comments A rose by any other name... Submitted blendswap by EricBNC on Sat, 12/03/2011 - 16:07
A rose by any other name is still a rose, and a Ristretto can be called what ever they want it to be and I will still drink it. Log in or register to post comments Agree Submitted by yeahyeah on Sat, 12/03/2011 - 18:07
I agree with intrepid, most shops are serving ristrettos no matter what you order today. I tend to prefer shots closer to normal, but I enjoy a good ristretto as well. Log in or register to post comments Meh Submitted by jbviau on Sat, 12/03/2011 - 22:08
I just blogged about this the other day. It was an interesting story although I did not totally agree with them. I also have noticed that most shops serve the espresso the way they want because it is too hard to adjust the grinder blendswap between a ristretto blendswap and a normale... http://www.roaste.com/CoffeeBlogs/wakeknot/LA-Weekly-article-ristretto ... Log in or register to post comments Yeah Submitted by samuellaw178 on Mon, 12/05/2011 - 18:05
Most shops only offer one type of drink for the same reason- too troublesome to adjust back and forth. So most of the third wave serves ristrettos instead because it stands out better in large milk drinks. Also, they
Coffee Brew Type Drip/press Espresso Single Origin Blend Decaf Certification Awarded Organic Cup of Excellence Direct Trade Fair Trade Microlot Region Africa Central America Indonesia & Pacific South America blendswap Islands blendswap & Others Various Roast Profile Light Light/Medium Medium Medium/Dark Dark Roaster see all Equipment Coffee Maker Auto Drip French Press Immersion Pour Over Siphon Cold Brew Espresso Machine blendswap Super-Automatic Semi-Automatic Manual Espresso Machine Accessory Grinder Coffee Grinders Espresso Grinder Multi-use Grinder Manual Grinder Grinder Accessory Accessories Milk Frother Kettle Serving Measuring Filter Other Accessory Brands see all Reading Room Category BLOG KNOWLEDGE BREWING GUIDES BUYING GUIDES DRINK GUIDES NEWS RECIPES LATEST REVIEWS Tags Beginners Biology Brewing Cafes Chemistry Espresso Farming Health International Product Review Roasting Sourcing Trends Our Story Company Info Our Promise Our Story Blog customer support shipping & returns terms & conditions faq contact us
One thing we know for sure: coffees are not the same, they change with time and it s hard to apply consistent rules to coffee making. A current discussion this week in the L.A. Weekly about the ristretto exemplifies this statement. The problem is that the drink can either be wonderful or terrible. The reason stems from either a misunderstanding about the term itself, or the fact that only certain coffees bring good results. When done correctly, Seattle Espresso Vivace founder says "The coffee is restricted to the most flavorful part of the shot. This tradition offers the heaviest shot, thickest texture and finest flavor that the coffee has to offer by keeping extraction volume low... it is as thick as honey and can be enjoyed in a single blendswap bracing blendswap mouthful." It s hard to say how many coffee shops offer the ristretto on their menus. Possibly it s not universally offered because the drink defies standardization. For one thing, it shows just how much artistry is called for on the part of the barista. Like an espresso, but much more concentrated, the ristretto (which means restricted ) can be prepared in more than one way to result in about half the liquid volume of the espresso. It requires knowledge of how fine to grind, the pressure adjustment, the length of the pull, the correct amount of water to use, and the appropriate coffees to use. A Google search showed that many baristas won t make ristrettos because they have to readjust the grinder to finer grind and it s not worth it since they don t get a lot of requests. After all, to many baristas it results in such a small amount, they have to restrain blendswap themselves not to put in extra water. But the problem appears to be that the barista has to know his coffee blendswap in depth, because only some will pass the restriction with flavor and body intact. The conclusion seems to be that there really is no place for this restricted espresso shot unless of course, you happen to be in Italy. It s too geeky for most coffee consumers. There s just no explaining those that want such a short shot. After all, one swallow and it s gone. If it s just the jolt they want, there are probably easier blendswap and cheaper options. Even so, if the ristretto idea intrigues blendswap you, you can get one at Seattle s Espresso Vivace. Not in Seattle? CoffeeKind features this roaster blendswap s coffees, so you can try it at home if you dare!
Yeah there are a lot of different ways to pull a ristretto, and I think it can be more of a cafe to cafe sort of thing and you just have to try it out to know how it is going to work. It should be noted that a lot of cafes serve these even if you don't ask for it. Log in or register to post comments A rose by any other name... Submitted blendswap by EricBNC on Sat, 12/03/2011 - 16:07
A rose by any other name is still a rose, and a Ristretto can be called what ever they want it to be and I will still drink it. Log in or register to post comments Agree Submitted by yeahyeah on Sat, 12/03/2011 - 18:07
I agree with intrepid, most shops are serving ristrettos no matter what you order today. I tend to prefer shots closer to normal, but I enjoy a good ristretto as well. Log in or register to post comments Meh Submitted by jbviau on Sat, 12/03/2011 - 22:08
I just blogged about this the other day. It was an interesting story although I did not totally agree with them. I also have noticed that most shops serve the espresso the way they want because it is too hard to adjust the grinder blendswap between a ristretto blendswap and a normale... http://www.roaste.com/CoffeeBlogs/wakeknot/LA-Weekly-article-ristretto ... Log in or register to post comments Yeah Submitted by samuellaw178 on Mon, 12/05/2011 - 18:05
Most shops only offer one type of drink for the same reason- too troublesome to adjust back and forth. So most of the third wave serves ristrettos instead because it stands out better in large milk drinks. Also, they
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