What is a Ristretto?

A ristretto, Italian for “restricted”, is a shorter, more concentrated shot of espresso, pulled with the same amount of coffee but about half the water, resulting in a small 20–25 ml shot that’s richer, sweeter, and less bitter than a regular espresso.

A Bit of History

Ristretto firmly rooted itself in Italian espresso culture as “restricted” espresso, where baristas pull less water over the same dose of coffee, aiming for a sweeter, thicker, more intense taste . Barista discussions emphasise grinding finer to keep extraction balanced in around 15–25 seconds.

How to Make a Ristretto

Pull your shot like a regular espresso, but stop early to yield around 20–25 ml. Baristas either grind the coffee finer or simply halt the shot early, to concentrate the flavour. The goal is to extract mostly the richer, sweeter compounds and leave behind harsher, more bitter ones.

Ordering Tips

Ask for a ristretto if you want a strong, flavour-filled espresso experience without massive volume. Don’t mistake it for under-extracted espresso, true ristretto should taste balanced and refined, not weak or harsh. And yes, it usually has less caffeine by volume, but packs more punch on taste.

In Plain English

A ristretto is espresso turned up to eleven, a small yet flavour-packed shot that's sweeter, thicker, and a bit cheeky. It’s coffee condensed and refined.