What is a Ristretto and How is it Made?

It’s a simple question that is quite popular on Google but even some avid coffee aficionados don’t know the answer to the question ‘What is a Ristretto?’ so here we go…

In short (pardon the pun), a Ristretto is a short shot of very concentrated coffee, that is easier to drink and less bitter than an Espresso. Got it? Well, that’s the very short version.

Grab yourself something longer than a Ristretto, sit back, and enjoy while we explain the following:

How is a Ristretto made?
Why is it called a Ristretto?
What ratios of coffee are used?
How is it different to Espresso?
What is a Lungo?
Is Ristretto the strongest coffee you can make?

Updated 09/10/23

How Are Ristrettos Made?

A Ristretto coffee is made with the same amount of ground coffee as an Espresso, but it has a finer grind and is made using half the amount of water. Interpretation varies but it’s generally agreed that it is made using a ratio of 1:1 – 1:2 of coffee to water; that is anything between 15 and 7.5 grams of coffee, with 15 grams of water (brewed coffee) extracted.

To make a ristretto, the barista will use the same amount of ground coffee as they would for a regular espresso shot, but they will only pull the shot for 15-20 seconds, instead of the usual 25-30 seconds. This results in a shot that is about half the size of a regular espresso shot, but it is also much more concentrated and flavourful.

Scroll down the page to see the video below for some more techy explanations.

Why is it called Ristretto?

A ristretto is a short shot of espresso made with finely ground beans and less water. The Italian word “ristretto” means “restricted,” and this refers to the fact that the water is restricted to a shorter extraction time, resulting in a more concentrated and flavourful shot of coffee. Ristrettos have a sweeter, more intense flavor than regular espresso shots. They also have less bitterness, as the shorter extraction time prevents the bitter flavor compounds from being extracted from the coffee grounds.

What’s the difference between Ristretto and Espresso? (and a Lungo, while we’re here)

The picture above is from James Hoffman’s video which you can view later on in this article.

It’s worth being aware of the fact that coffee is pretty complicated, and contains well over a thousand different aroma compounds. These compounds are extracted at different stages of a “full-length extraction”, i.e. espresso. There are three main reasons why a Ristretto is different from Espresso, apart from the size:

1: The first stage of extraction is the most concentrated, with the coffee being a very dark chocolate colour. At the end stage of extracting, the coffee is much lighter and more “watery”. The Ristretto is finished brewing before the coffee reaches the tail end of the extraction.

2: Different chemical compounds in the ground coffee will dissolve faster or slower than others. The Ristretto will contain more of the easily dissolved compounds than those that take longer to dissolve. This means that it will have less of the flavour compounds that are typically associated with over-extracted coffee.

3: Aside from extracting less of the flavour compounds (see above) there are fewer flavour compounds in total extracted.

A Ristretto’s extraction is normally stopped after 15 seconds, and an Espresso is normally around 25 to 30 seconds.

Essentially, what this does is stop the extraction before the coffee’s full acidity can be released. The resulting shot is less complex and has less caffeine.

You’ll taste the fruity and sweet flavours, without the bitter, caramel, and chocolate flavours coming through.

What about a Lungo?

The Lungo (Italian for “long”) is broadly speaking the opposite of a Ristretto. It’s made using a single shot of coffee, but extracted for up to a minute. The finished size is anything between 130 and 170ml.

Understanding ratios:

We’re going to defer to James Hoffman here, where he goes into way more detail than we ever could:

As James says: “These are not set in stone, these are broadly agreed amongst part of the coffee community, but it’s just guidance”.

Ristretto Size in ml

A single Ristretto shot is ½ a fluid ounce (15ml) and a double shot is 1 fluid ounce (30ml). But it doesn’t actually matter what size it is, as long as it’s prepared in the right ratio – see above.

What is a Double Ristretto?

A Double Ristretto uses the same ratio as a normal one, but double the quantities, giving you approximately 30ml (1 fluid oz) of brewed coffee.

How Much Caffeine is There in a Ristretto Coffee Shot?

Approximately 55mg per single 15ml shot. It’s subject to a bunch of different things though!

We’ve previously written about the caffeine content in coffee, and all the variables. Check it out.

Ristrettos – The Strongest Coffee You Can Get?

The popular belief is that a ristretto is pretty much as strong as it gets however… that is not the case. But why? Well, why it is a higher concentration of a finer blend coffee, it actually contains less caffeine. It is one of the lightest types of coffee due to its lower caffeine content. That said, the flavour will be strong.

In Summary:

It’s not so much about the actual size or the exact brew ratio, although these are important. The key takeaway here is that the Ristretto is finished brewing before the coffee is fully extracted. This results in the Ristretto: a small, strong, dark drink that’s more fruity and easier drinking than an Espresso.

Discover more about the different types of coffee.