What is ristretto and how to properly prepare the drink at home (3 recipes)

What is ristretto and how to properly prepare the drink at home (3 recipes)

Baristas believe that the choice of coffee can tell you almost everything about a person, especially about his activities. What can the coffee shop staff say about the person who ordered the ristretto? They adhere to the idea that this person did not sleep at night, hung out at a party, or worked a late shift, because ristretto is a strong drink with a nuclear charge of energy.

1. What kind of drink is this and the history of its origin?
2. Manufacturing process and cost
3. Contraindicated for whom and when?
4. Recipes for making ristretto coffee at home
5. Traditional
6. Chocolate
7. Russian
8. How to cook Turke
9. In a capsule coffee machine
10. Submission rules

What kind of drink is this and the history of its origin?

Ristretto is a special type of espresso that has gained the greatest popularity among Italians. It gained popularity due to the fact that in Italy they really love drinking coffee, but caffeine in such large quantities is harmful to the body.

The creation of the recipe changed everything - Italians can drink 10 cups a day and still feel great.

From Italian “ristretto” can be translated as “strong, thick”.

Manufacturing process and cost

It should be noted that real ristretto is prepared strictly in a coffee machine. But apart from this rule, there is no one recipe for making it.

What are the differences between espresso and ristretto:

• Production time 15 seconds;
• Cortot is thick;
• The same amount of essential oils as in espresso dissolves in the least amount of water.

Differences in volume from espresso and lungo

The total amount of caffeine in a few shots of ristretto is even less than in a cup of espresso. The highest quality and most delicious coffee comes from 100% Arabica beans. To remove the sour taste and reveal chocolate notes, use medium roasting.

In Russian cafes, the cost of a ristretto varies from 90 to 150 rubles.

Contraindicated for whom and when?

Basically, there are no prohibitions on the use of coffee, apart from the usual ones: children and people with high blood pressure are not allowed. It is also not recommended to drink ristretto for those who do not like coffee without sugar, since in a real coffee drink only the taste of the beans should be observed.

The remaining prohibitions are that you should not drink ristretto on an empty stomach; it is best to do this after breakfast or lunch. Its components normalize digestion. Experienced coffee lovers say that once you try Corto, you can’t stop.

Recipes for making ristretto coffee at home

Before you start making ristretto, you should thoroughly wipe the coffee maker so that no liquid gets into it. For any recipe, freshly ground coffee beans in an amount of 8 grams and filtered drinking water in a volume of 15 ml are useful; adding sugar to coffee is considered disrespectful, so it is usually not consumed. Prepares within 15 seconds.

Traditional

To do this, you need to place a cup on the stand of the coffee machine and pour 10 grams of ground powder into it. The holder is installed in the device, and then water is poured in and the mode is adjusted. The machine turns off when 15-20 ml of water remains in the container.

Traditional ristretto has a very rich taste.

There is a small restriction on grinding grains. It is not permissible to consume Arabica beans that have been ground into “dust”. In such variants, all the main properties of ristretto are lost: its richness and enrichment with essential oils.

Chocolate

The basis for the chocolate ristretto is a traditional recipe. After this, the liquid is poured into a huge container, after which several pieces of bitter chocolate dissolved in hot milk (25 ml) are added to the base. To decorate and create additional flavor, add whipped cream and a couple of spoons of chocolate sauce.

Chocolate is dissolved in milk and added to ristretto

Russian

This recipe got its name in Italy because it became popular among tourists there. In Russia, it is prepared occasionally, because cappuccino and latte are the most popular and larger in size. To prepare Russian ristretto, take the same number of coffee beans as in the traditional recipe, but double the amount of water. This coffee takes 15 seconds to prepare.

Russian ristretto has twice as much water

How to cook Turke

It is quite difficult to prepare ristretto in a Turk, but the accuracy of the process can be judged by the absence of snow-white spots on the dense coffee foam, which means low caffeine content. If you take the full amount of ingredients, it does not change.

Any type of ristretto is prepared in a Turk, but the taste properties do not change.

In a capsule coffee machine

A similar process does not differ from ordinary production, but there is an aspect on which the strength and richness of the coffee depends. In order for the ristretto to come out concentrated, as in the best Italian traditions, it is necessary to use the capsule only once. The second time the same capsule is introduced, the coffee has only a distant color of a real ristretto, but in this case everything depends only on personal preferences.

Submission rules

Ristretto is usually served in thick walls so that the small size does not have time to cool down. Serving sweets with this drink is not allowed, it is not customary, but nuts rolled in sugar are added.

Another rule is that the ristretto is served with a glass of cold water, sips of which are mixed with coffee. This is done in order to refresh the sensors for the next sip.

Ristretto

Ristretto is black coffee brewed in a coffee machine. It is prepared in the same way as espresso, but the extraction time is 12–15 (sometimes up to 20) seconds.

The individuality of ristretto coffee. When traditional espresso is brewed right up to the 16-17th second, most of the essential oils and compounds that form the drink’s taste are washed out from the ground coffee: sourness, chocolate, citrus, floral colors. At this time, very little caffeine gets into the cup.

Starting from the 17th second, caffeine is actively released from the coffee grounds, tannins and decomposition products of chlorogenic acid give the drink bitterness. It is not clear who first decided to conduct the experiment and see what would happen if the extraction process was stopped before the bitterness poured into the cup, but the result exceeded all expectations.

The drink prepared in this way has an extraordinary, rich taste: almost all essential oils created for a 25-28 ml serving of espresso are dissolved in a much smaller amount of water. This coffee was dubbed ristretto: ristretto means “narrow” in Italian. From time to time the drink is called “corto” (corto – shortened).

Ristretto came into fashion in the 80s of the 20th century. One of the drink’s ardent supporters is the recognizable South American expert David Schomer, owner of the Espresso Vivace cafe in Seattle. According to Schomer, properly prepared ristretto is “the finest coffee extract available. The coffee is the most flavorful part of the espresso shot, thick like honey and fits in one sip.”

But the problem is that until now there is no usual recipe for ristretto. Every cafe brews it differently, and there are at least two fundamentally different methods for making the drink.

Caffeine content in ristretto

Due to the increased concentration of essential oils, ristretto seems stronger than espresso. This memory is deceptive: in fact, ristretto contains less caffeine. Since coffee extraction stops before caffeine begins to be actively released from the grounds, there is much less caffeine in a ristretto than in half a shot of espresso.

How much caffeine is in ristretto depends on the degree of grinding of the beans. The finer the grind, the longer the extraction time and the more caffeine is leached from the coffee grounds. But in any case, 2 servings of ristretto contain less caffeine than one espresso. For those for whom strong coffee is contraindicated, it is better to opt for ristretto brewed according to a traditional recipe.

Ingredients for ristretto

The taste of ristretto, like no other type of coffee, depends on the type of bean. From high-quality grains you can truly brew a superbly savory ristretto. But if you choose a blend by mistake, you will end up with something that looks like resin and smells unpleasant.

When choosing a coffee mixture for ristretto, you should take into account that in this drink no flaws in taste or aroma can be hidden. The best ristretto comes from high quality 100% Arabica beans. Thanks to the production method, the taste of expensive single varieties is revealed more fully.

If the ristretto is going to be prepared using traditional technology, when the extraction time takes no more than 15 seconds, a narrow espresso or a slightly coarser grind (but finer than average) will do.

But there is another recipe, according to which the beans are ground finer than for espresso. Because of this, the total surface area of ​​ground coffee grains washed with water increases. Water passes through the grounds more slowly, and in order to get 15 ml of coffee, the extraction time is increased to 18–20 seconds.

In Northern Italy, ristretto is brewed from medium-roasted coffee beans. In the South, they prefer dark roast: there is practically no sourness in this coffee, but the chocolate tones are perfectly felt.

For ristretto you need bottled water with a mineralization of 75–250 mg/l. Chlorinated tap water can significantly spoil the taste of the drink.

To create a ristretto, you need an espresso machine

Making a ristretto

To make a ristretto, you need an espresso machine. The drink cannot be brewed in a Turk, pour over, French press or any other method.

When setting up the coffee maker, you need to make sure that the coffee flows in a very narrow but continuous stream. The foam must be smooth, golden-walnut color, without snow-white inclusions.

Properties of ristretto

for dark coffee - from +88 to +91 °C Temperature of the finished coffee At the outlet of the holder spout - +88 ± 2 °C,

in a cup - +67 ± 3 °C Duration of production, seconds 12–15, with very narrow grinding – up to 20 Output portion volume, ml 15–18 Caffeine content (strength) Depends on the production method, but not more than 25 mg per one servings Recommended norm (servings per day) 1-6 Maximum permissible norm (servings per day) 10 Calorie content 9 kcal per 100 ml, 1.35 kcal per serving

Sugar is not added to ristretto, but if you really want to, you should take into account that 5 g (a teaspoon or a sticker) increases the calorie content of the drink by 19.35 kcal.

The grains are measured and ground specifically before preparing the ristretto. You need to warm the bottom of the cup in advance to collect the coffee. It is not recommended to warm it up completely: if the edge is very hot, a person may burn his lips and not enjoy the taste of the drink.

Traditional ristretto recipe

• 7 g of narrow espresso coffee or a small amount of the coarsest grind;
• 15 ml water.

Manufacturing development

1. Pour coffee into the holder and press with a tamper.
2. Install the holder into the coffee maker.
3. Place a cup with a heated bottom in the tray for collecting drops.
4. Production time is 12–15 seconds.

Ristretto comes out thick and fragrant, but there is very little caffeine in it. Some baristas even believe that this drink can replace decaffeinated coffee.

Traditional ristretto

Another ristretto recipe

• 7 g coffee grind finer than narrow espresso;
• 15 ml water.

With this method, the extraction continues for 15–18, from time to time up to 20 seconds, until 15 ml of coffee is collected in the cup. This way you can create a ristretto that is stronger than in the traditional version. But it is important to make sure that the filters of the coffee maker do not become clogged.

Double ristretto

The drink is prepared from 14 g of ground coffee and 30 ml of water. Extraction time is the same as in the main recipe.

Double ristretto

Chocolate ristretto

• double ristretto (30 ml);
• 30 ml milk;
• 2-3 slices of dark chocolate;
• whipped cream and chocolate sauce - to taste.

1. Grind the chocolate.
2. Dissolve it in milk in a water bath.
3. Lightly whip the cream (as for Irish coffee: not to stiff peaks, but so that the foam remains watery).
4. Brew a double ristretto.
5. Pour milk with chocolate dissolved in it into coffee.
6. Pour cream along the blade of a knife into a cup and garnish with chocolate sauce.

Chocolate ristretto

Cocktail “Baby Peppino Ristretto”

• portion of ristretto (15 ml);
• 20 ml tequila;
• 10 ml Kahlua liqueur;
• cream, cane sugar, grated chocolate - to taste.

1. Heat the tequila in a water bath and dissolve the sugar in it.
2. Mix with liqueur and pour into a heated glass glass.
3. Whip the cream until it forms a homogeneous foam (no steep peaks, it should flow).
4. Cook the ristretto.
5. Pour coffee into alcohol mixture.
6. Pour a layer of cream on top of the knife blade.
7. Decorate the cream with grated chocolate.

How to serve and drink ristretto

Ristretto is served in porcelain, earthenware coffee cups or in small glass glasses without handles. Along with coffee, the guest is certainly given a glass of water at room temperature. A spoon and sugar are not necessary: ​​the drink is not sweetened or stirred.

Ristretto is drunk only after food. Before drinking coffee, you should take a sip of water to clean the sensors. Drink ristretto only if you don’t like coffee and want to get rid of the nasty taste in your mouth. It is not customary to take the drink as a snack.

Ristretto coffee recipes - secrets of proper production

Julia Vern 7 053 0

Ristretto, also called “double espresso” or “half espresso,” is a very strong coffee, the recipe for which came to us from Italy. In its native country it is very popular due to its extraordinary properties. Italians drink 7-8 cups of this drink a day, and continue to feel amazing.

Distinctive personalities of the ristretto

This coffee is considered a subtype of espresso and is prepared only in a coffee machine, and it requires only the freshest ground beans. It is impossible to prepare it in a Turkish coffee pot or an ordinary coffee maker; a special development is needed. Ristretto and espresso, the differences of which are quite significant, are nevertheless very identical. They are united by powerful strength, small size and a certain manufacturing design, which cannot be changed.

Before looking at the recipe for brewing this drink, it’s worth understanding what it is. Ristretto is the world's strongest type of coffee, which at the same time does not contain a huge amount of caffeine. Such characteristics are justified by manufacturing aspects. Almost everyone is interested in what is stronger: espresso or ristretto. In terms of taste, the second type is the most intense, and the concentration of caffeine is even higher in the first.

It is precisely because of this characteristic that ristretto can be drunk in much larger quantities without fear of possible side effects. This property is justified by the short production time. Coffee manages to transfer valuable essential oils to the drink, which determine the rich, strong taste. At the same time, after a few seconds of exposure to hot water, caffeine does not begin to be released.

Also, ristretto coffee differs from espresso in having abundant, dense foam of uniform color, without light spots. It is distinguished by a very thick mixture and a distinctive smell.

The traditional ristretto recipe uses the same amount of coffee as espresso, and uses half as much water.

Selection of grains for production

Experts recommend choosing medium or black roast coffee for ristretto. The colors of the taste of the upcoming drink depend on the specific type. If you prepare it from the lightest grains, it will have soft floral notes and a slight sweetness. The blackest roast provides a distinctive coffee taste. In this matter you need to rely on your own preferences.

Special attention must be paid to grinding the grains. As mentioned earlier, for this you need to consume only freshly ground coffee. Because ristretto is prepared in a coffee machine, it is not allowed to grind it very finely, “to dust” - because of this, the filter of the device may become clogged. If, on the contrary, the grind is very large, then the frisky action of hot water will not have time to impart the taste and smell to the drink.

There is one more twist, depending on the type of coffee. For Arabica, a medium grind is usually used, while Robusta requires the smallest grind. When using consistency, it is necessary to select the degree of grinding using an experimental method. When the selection is made correctly, the drink flows into the cup in a continuous, narrow stream. Interruption of the flow by drops indicates that the grinding was determined incorrectly.

Adherents of ristretto note its highest concentration, but at the same time, the virtual complete absence of corresponding bitterness. It has a slightly viscous mixture and a rather expressive smell of coffee beans. The small size of this drink easily fills you with energy and vigor for the whole coming day, despite the fact that it contains much less caffeine than espresso. This effect is due to the highest concentration of essential oils, on which the tonic effect depends.

True manufacturing design

As already mentioned, this type of coffee can only be brewed in a special espresso coffee machine. It is also fundamentally true to understand how to prepare a ristretto so that it comes out impeccable.

First, you need to carefully and moderately grind the coffee beans of the selected variety and roast them in a manual or electronic coffee grinder. Remove the horn-holder from the coffee machine and wipe it so that there is not a single drop of water inside. After this, pour the required amount of ground coffee into it and carefully press it using a tamper. It is recommended to warm up the cup for the drink in advance by rinsing it with boiling water.

Then place the coffee horn in the coffee machine and soak the coffee in water for 3-5 seconds. Some models have a special function that allows you to do this automatically. Soaking is done so that the ground grains open better and impart more taste and smell to the drink. Then turn on the water flow for 15-20 seconds, which will result in 15-20 ml of coffee. If everything is done correctly, then a very compacted and thick foam of a light brown color appears on the surface, the mixture is similar to cream.

Thus, the production of ristretto differs from espresso only in the time of pouring water.

Recipe and serving considerations

In order to cook ristretto, you will need a few common ingredients:

• 8 g ground coffee;
• 30 ml cool filtered water;
• sugar.

The coffee must be painstakingly pressed and brewed under a pressure of 9 bar. Production time ranges from 15 to 20 seconds.

There is also the so-called “Russian ristretto”. It uses a little less coffee and a little more water. It is often served to tourists in Italian coffee shops, cafes and restaurants.

Unfortunately, it is impossible to prepare either option at home without having a coffee machine in your own kitchen. It is simply unrealistic to recreate this drink in a Turkish coffee pot or coffee maker.

Ristretto is usually served in very small cups of thick glass or ceramics. This could be a glassware designed for espresso. But quite often there are special cups without handles, made specifically for serving ristretto.

It is also important to drink this drink. Traditionally, a glass of water is placed on the table with it. Italians believe that taste sensors must be untainted in order to appreciate the taste of real strong coffee. Before drinking it, you need to take a small sip of filtered water. You can also alternate it with coffee. But with all this, it is worth keeping in mind that a sharp temperature contrast can lead to toothache (an experience associated with actual or potential tissue damage) and even damage to the enamel. Therefore, it is better that the water is no colder than room temperature.

In Italy it is considered unacceptable to add sugar or milk to ristretto, but in our country almost everyone allows such experiments. It is often used as a base for options such as latte, ice, Americano, cappuccino and others.

Possible benefits and harms

There is a worldview that the stronger the coffee, the more harmful it is to the body. In fact, this does not completely correspond to reality. The strength of ristretto is justified only by the presence in its composition of a huge amount of essential oils, which do not pose any harm to health. Caffeine, which is much more abundant in espresso, can have a detrimental effect on the human body.

But you should not drink this drink on an empty stomach; the best time for it is after a hearty lunch or breakfast. If you drink it after meals, it can greatly benefit digestion and activate metabolic processes in the body.

This particular type of coffee is recommended for lovers of a bold and strong taste. It's the perfect combination of tartness, flavor, and wholesomeness.

Ristretto coffee: a trait of taste and smell

Ristretto is one of the methods for making dark coffee in a coffee machine. This is a close “relative” of espresso and lungo. It is famous for its small portions when served and its explosive taste.

Ristretto - what is it anyway?

The title comes from Italy. Translated from Italian, the word “ristretto” means “steep”, “rich”, “rich”. The taste of ristretto combines sour, sweet, citrus and floral notes. Extraction produces thousands of types of essential oils. The color of the coffee is black, close to generous black; the foam is thick and compact. Ristretto became popular in the 80s of the 20th century. From that moment to the present day it is served in any cafe and restaurant. This coffee also has other names: corto, shrank, literelli, shot.

How much caffeine does it contain?

The drink has a rich coffee taste. This makes it seem like it has the highest percentage of caffeine, but that is not the case. Extraction when making ristretto (extracting taste and smell from coffee beans) lasts 15 seconds. This is enough to obtain a rich taste, but caffeine is extracted from the beans a little later. Therefore, it enters the drink in small quantities, without affecting the brightness of the taste. Longer brewing forces harmful substances to seep into the drink, but the coffee machine filters out “unnecessary” particles. People who adore coffee, but cannot afford to drink it often, are advised to take a closer look at this type.

The caffeine content in ristretto depends on the degree of grinding of the beans; the finer it is, the more caffeine is washed out of it. The drink is considered dietary - one serving contains only 2 kcal. Ristretto contains minerals, essential oils, proteins, and gluconates that the body needs.

Ingredients for ristretto

Here the type of grain plays a major role - from bad raw materials something will come out that tastes like resin. The best drink can be made from 100% Arabica beans. The traditional recipe calls for a 15-second extraction. The grains should be finely ground. Acceptable degree of roasting is from medium to black. It is important to grind coffee before making it – not earlier.

To make the drink, bottled water with a mineralization of 75-200 mg/l is useful. It is not recommended to take tap water - the natural taste of the drink will be spoiled. Ristretto is prepared only in a coffee machine - a Turk will not work. The pressure in the device must be no less than 9 bar.

Making a ristretto

Almost everyone loved the drink because of its tart, rich chocolate taste. The problem is that there is no single recipe for ristretto. Every establishment prepares it differently. There are at least three manufacturing methods.

Traditional ristretto recipe

Ingredients:

• 7 g ground grains;
• 15 ml bottled water.

Step-by-step production:

1. Place the ground grains in a holder and apply pressure using a tempera.
2. Secure the holder in the car.
3. Place a mug next to the tray.
4. Extraction - 12-15 seconds.

Narrow espresso is the best type of bean for ristretto (a little larger is fine). A very fine grind will make the coffee taste bitter, while large beans will turn the coffee into a thin liquid.

Double ristretto

You will need:

• 14 g ground grains;
• 30 ml bottled water.

The manufacturing method is the same as the traditional version. Production time does not increase.

Baristas advise using artesian water. The better the quality of the water, the tastier the coffee will be.

Chocolate ristretto

Ingredients:

• 30 ml prepared double ristretto;
• 30 ml milk;
• 3 pieces of dark chocolate;
• Whipped cream.

Step-by-step production:

1. Break up the chocolate pieces.
2. Place in a water bath with milk.
3. Whip the cream, but not vigorously. It is important that the foam remains a watery mixture.
4. At the same time, brew a double ristretto in a coffee machine.
5. Add milk with melted chocolate to the drink.
6. Pour cream into coffee.
7. If desired, decorate with chocolate or caramel syrup.

You need to make sure that the container with chocolate in the water bath does not touch the boiling water.

How to serve and drink ristretto

Ristretto is served in small mugs with thick walls. In Italian cafes, this drink is poured into special cups - demitasse. Their size ranges from 60 to 90 ml. Mugs are made from ceramics or porcelain. It is customary to warm the bottom of the cup before pouring in the coffee. This is a little life hack on how to keep liquid warm longer. Ristretto is usually drunk hot.

Don’t be surprised if in Italian cafes a guest is served a glass of ordinary still water along with coffee. This was invented in order to freshen up and prepare for drinking ristretto, so that nothing would disturb the depth of taste of this drink. A glass of water will also protect against dehydration. The traditional recipe does not tolerate the addition of sugar, milk, or sweets. For the latter option, you can eat frosted coffee beans or candied nuts. It is better to take coffee after eating. Otherwise, the stomach will suffer from the brutal effects of caffeine.

Italians love ristretto so much that they are ready to drink tens of cups of the tart drink once a day. According to statistics, the inhabitants of Italy drink 8-10 glasses every day. The low caffeine content allows you to drink as much coffee without harm to your health and cardiovascular system.

What are the differences between espresso and ristretto

Espresso is often confused with ristretto. The taste, smell and appearance are similar. What are the differences then?

• Size . Espresso is served in a larger cup than ristretto: 40-60 ml and 15-30 ml, respectively.
• Richness of taste . Ristretto has the most striking taste. During production, half the amount of water is used, and the grains of both drinks are taken in equal quantities.
• Caffeine content . Despite the fact that ristretto has the most powerful taste, it contains less caffeine. In espresso its amount is doubled.
• Taste and smell . Espresso has a viscous, balanced flavor, the most restrained aroma, and it is more bitter than ristretto.
• Preparation time . Ristretto takes an average of 15 seconds to prepare, while espresso takes longer. Step-by-step extraction: salts, acids, sugar, tannins (responsible for the bitter taste). Tannins do not have time to penetrate into the ristretto.

If you want to enjoy the taste of coffee, you should choose ristretto. But if you need to cheer yourself up, espresso will be more appropriate due to the larger portion of caffeine. The cost of one cup of ristretto in a cafe ranges from 60 to 120 rubles, and in a restaurant - from 150 to 200 rubles.

Ristretto is a product of tests. This drink arose for a reason: once upon a time, bad coffee beans were subjected to intense roasting so that the black color hid the imperfections of the beans. But the coffee came out very bitter. To improve the taste, baristas added less water and more milk to the mug. Over the years, people decided to limit the extraction time to compensate for the bitter taste. When this was successful, they decided to remove milk, sugar and other additives from coffee, leaving the natural taste of coffee beans.