What espresso beans are good for ristorante coffee? Ristretto espresso extraction tutorial

Riestrito, which sounds like a very foreign name, may not have been heard of by many coffee drinkers. But maybe you've had coffee made with it as a base, and yes, the Flat White we usually drink is actually made from a coffee called Riestrio.

The four Chinese characters "Ristretto" belong to transliteration (Qianjie takes a lot of effort to type these four characters, but at least they are official translations), and its foreign name is "Risiteau". Similarly, this string of foreign languages is also quite strange, but when the word "Espresso" is released in Qianjie, does it feel much more familiar?

Espresso (also known as "espresso" in China) is no stranger to coffee practitioners or friends who like coffee. The popular explanation is to use a very cool coffee machine to make an extremely full-bodied cup of coffee, and you have to bring golden grease (after all, soul). Such an espresso is drunk directly by only a few people in China, and it is more often used as a coffee base to make American coffee, milk coffee (latte, cappuccino, etc.). This is more popular with the local market. So it's not too much to call espresso the soul of espresso.

(image source: What "s The Difference Between a Latte, Cappuccino, and an Au Lait [infographic]-CoffeeNate.com) and Ristretto is derived based on the extraction of Espresso. In other words, you have to have an Espresso extraction solution before you can generate a Ristretto extraction solution. The root of Ristretto means "limit", and there is no doubt that Ristretto coffee is essentially a limited version of Espresso. Qianjie has also shared a lot of knowledge about Espresso espresso in previous articles, such as the performance characteristics of extraction, which is divided into three stages: the front part is the richest and the oil color is the darkest; the middle section is the second, the oil is also golden; the back section is the thinnest, and the oil is also yellowish white.

And Ristretto is as long as the middle and front part of espresso, the latter part of the coffee is directly "limited" and abandoned.

Seeing this, I believe some friends will ask, "isn't this underextracted espresso?" "er." There seems to be nothing wrong with saying that! But Qianjie has reservations about the word insufficient extraction. Generally speaking, the term "insufficient extraction" in coffee is a derogatory term that causes human or natural factors to lower than the target extraction rate. Imagine, when someone tells you that this is a cup of coffee with insufficient extraction, do you subconsciously think that it is not a good cup of coffee? Therefore, Qianjie thinks that it is a good idea to describe Ristretto as a high-consistency and low-extract version of espresso, and some friends will be used to calling Ristretto espresso.

If you distinguish between Ristretto and Espresso coffee in the extraction method, for example, the front street extraction Espresso will use a powder-to-liquid ratio of 1:2, that is, 20 grams of coffee powder to extract 40 grams of coffee liquid for 25-30 seconds. The production of Ristretto Qianjie is to use the same grinding degree of 20 grams of coffee powder to extract 28 grams of coffee liquid, the time is about 20 seconds. In terms of taste and flavor, Ristretto only extracts the essence of the front part of the coffee, which is more concentrated, less bitter and more full-bodied than espresso. Therefore, in order to have a better flavor of Ristretto, coffee shops generally use coffee beans with better quality and more special flavor. Coffee shops prefer to use double Ristretto as the base of Flat White, because the coffee flavor of Ristretto is more concentrated and cleaner, and it still shows delicious coffee taste and thicker taste when mixed with milk.