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Coffeegeek Etiquette & The Ristretto Shot by Aaron De Lazzer
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plod
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Posted Tue Oct 26, 2004, 10:12pm
Subject: Re: Coffeegeek Etiquette & The Ristretto Shot by Aaron De Lazzer
 

I make double ristrettos at home.   My only experience with ordering one at a cafe was a bad experience.  The girl, who had only been trained for a few months told me there was no such thing as a "double ristretto".   She said the way it was made it had to be a single ristretto.    I watched in dismay as she let the shot run for about 10 seconds then pulled the cup away from the pour and placed it before me.   I was too shocked to argue with her.   Never again!!
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RuthlesSpy
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Posted Fri Nov 19, 2004, 3:20pm
Subject: Re: Coffeegeek Etiquette & The Ristretto Shot by Aaron De Lazzer
 

...I'm still puzzled and confounded as to how a "Ristretto" is produced.....


meh......-_-` I NEED HELP! A! PLEASE!!!???
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RuthlesSpy
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Posted Mon Nov 22, 2004, 6:15pm
Subject: Re: Coffeegeek Etiquette & The Ristretto Shot by Aaron De Lazzer
 

fine...i'll just crawl into the diseased little hole i call home.. : |
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brentling
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Posted Mon Nov 22, 2004, 6:56pm
Subject: Re: Coffeegeek Etiquette & The Ristretto Shot by Aaron De Lazzer
 

RuthlesSpy Said:

fine...i'll just crawl into the diseased little hole i call home.. : |

Posted November 22, 2004 link

Crawl with the knowledge that there is more than one way to produce the ristretto...

As a rough rule, a double ristretto is around 1.5 ounces (45 ml) in the time it would normally take you to pull a standard double (2 ounces / 60 ml).

Some produce a ristretto via a change in the grind - this works for a home or multi grinder situation well. The other common method I have observed is to pack more coffee, tighter to achieve the same result.

It is not achieved by simply stopping the pour at the desired volume.

From my reading, the ristretto gets lumbered with a lot of hype, which doesn't help it's cause. Followed, as evidenced by this thread, with people ordering ristrettos and getting crap. I have ordered a ristretto maybe three or four times? all at the same cafe, and prefaced with the question "is now a good time for a ristretto?" The barista, whom we get on well with has made two. Both good - the other times he said no, and gave me a standard espresso. I had a barista tell me the other day he was making me ristrettos - he was failing, I told him to stick to espresso...

Best place to experiment, therefore, with ristrettos - in the safety of your own home!

Hope that helps, and of course I could be completely wrong...

Brent
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RuthlesSpy
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Posted Tue Nov 23, 2004, 7:02am
Subject: Re: Coffeegeek Etiquette & The Ristretto Shot by Aaron De Lazzer
 

hmmm...intresting....right...thanks for the help...any more could be quite useful...

now that I think o' it...I possibly could have stumbled upon making a ristretto on several occasions...but simply never knew what I created...LOL
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brentling
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Posted Tue Nov 23, 2004, 6:53pm
Subject: Re: Coffeegeek Etiquette & The Ristretto Shot by Aaron De Lazzer
 

RuthlesSpy Said:

hmmm...intresting....right...thanks for the help...any more could be quite useful...

Posted November 23, 2004 link

um no problem...

RuthlesSpy Said:

now that I think o' it...I possibly could have stumbled upon making a ristretto on several occasions...but simply never knew what I created...LOL

Posted November 23, 2004 link

ah I think many people are in the same boat - I certainly was for a while...
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DR
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Posted Sat Jan 1, 2005, 2:37pm
Subject: Re: Coffeegeek Etiquette & The Ristretto Shot by Aaron De Lazzer
 

I own a small shop in a college/tourist town. All the time we get people coming in asking for one drink or another that is beyond "a cup of coffee". This always presents a problem. A "double cap"to one person is- double the coffee to milk , another means 2 caps one big cup and another wants extra milk. What is a ristretto? Is it always defined by all people the same way? Can I measure % of soluables,grind, time,temp,pressure, etc.and know that its a ristretto as opposed to a short shot?
At this point I simply ask each to explain their terms.Most of the time this satisfies all involved. Occasionally some will look at me like I'm stupid.
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pstam
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Posted Mon Mar 21, 2005, 4:39am
Subject: Re: indeed
 

MD Said:

My point is that we use their language (ristretto) but have altogether different attitudes, similar only in appearances; appearance cut's it here, but not in italy, where it's in the cup where it belongs.

Posted December 16, 2002 link


That is all I would say about.  Great!  Thanx.

I would say again that those coffee geeks can make their own coffee drinks at home, as they like, but not to expect to get it in a commercial situation.  It is really not necessary, nor reasonable to do it, at least for a commercial situation.

pstam: kaffalogo.jpg

 
Peter in Beijing
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captainconor
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Posted Mon Apr 4, 2005, 8:37pm
Subject: Re: Coffeegeek Etiquette & The Ristretto Shot by Aaron De Lazzer
 

Great article. I am a ristretto lover and I must say I have not found many places, apart from my own house, where one gets a proper ristretto.
Two  places in Brisbane, one in Ft Lauderdale, one in Belfast, and I have tried many I must say.

A trick to get the perfect ristretto, I believe, is to really pre-heat the cup,of course, but then let the first 4-5 secs of extraction to run away and then put cup under to get your perfect ristretto!!! The first amount of hot water heats up the grind and then and only then is the extraction perfect.

Conor
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kiwicafehead
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Posted Wed Apr 20, 2005, 4:31am
Subject: Re: Coffeegeek Etiquette & The Ristretto Shot by Aaron De Lazzer
 

That is right on the money. Sure, it's a the barometer of quality however it's far far more frequently the fast track to disappointment. Still, fairytales do exist and if you stop kissing toads, you may never meet the prince.

Shayne
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