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Date: 20 Nov 2006 22:56:57
From: Ton
Subject: Question about making a ristretto
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I have done some searching in older posts and found a lot of info about
making ristretto's. It is not that I intend to make them often but for
better understanding:
Am I right when I conclude that the simplest way to make one, would be
by applying a heavier tamp ? I thought so, because this way an
adjustment of the grinder is avoided. Otherwise a readjustment would be
necessary for making a "normal" espresso and vice versa. Moreover it
would take some time before the grind is actually finer or coarser.
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Date: 21 Nov 2006 18:55:14
From: Danny
Subject: Re: Question about making a ristretto
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Ton wrote:
> I have done some searching in older posts and found a lot of info about
> making ristretto's. It is not that I intend to make them often but for
> better understanding:
> Am I right when I conclude that the simplest way to make one, would be
> by applying a heavier tamp ? I thought so, because this way an
> adjustment of the grinder is avoided. Otherwise a readjustment would be
> necessary for making a "normal" espresso and vice versa. Moreover it
> would take some time before the grind is actually finer or coarser.
Corectly, a ristretto can only be made by adjusting the grind.
--
Regards, Danny
http://www.gaggia-espresso.com (a purely hobby site)
http://www.malabargold.co.uk (UK/EU ordering for Malabar Gold blend)
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Date: 20 Nov 2006 21:58:56
From: I->Ian
Subject: Re: Question about making a ristretto
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On Mon, 20 Nov 2006 22:56:57 +0100, Ton
<thisisafakeforspam@hotmail.com > wrote:
>I have done some searching in older posts and found a lot of info about
>making ristretto's. It is not that I intend to make them often but for
>better understanding:
>Am I right when I conclude that the simplest way to make one, would be
>by applying a heavier tamp ? I thought so, because this way an
>adjustment of the grinder is avoided. Otherwise a readjustment would be
>necessary for making a "normal" espresso and vice versa. Moreover it
>would take some time before the grind is actually finer or coarser.
Grind trumps tamp
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Date: 21 Nov 2006 12:50:37
From: Bertie Doe
Subject: Re: Question about making a ristretto
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"I- >Ian" wrote in message
> On Mon, 20 Nov 2006 22:56:57 +0100, Ton
> >
>>I have done some searching in older posts and found a lot of info about
>>making ristretto's. It is not that I intend to make them often but for
>>better understanding:
>
> Grind trumps tamp
Yep the definition of restretto is as clear as an unmuddied pool (Clockwork
Orange). If you take CK's http://www.coffeekid.com/espresso/minifaq Item 1.
Provided you substitute "a double ristretto is the same as a (single)
espresso" - at least, I think that is what he means.
Ok, the definition isn't quite as clear as I first envisaged.
Bertie
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Date: 21 Nov 2006 15:04:44
From: Bertie Doe
Subject: Re: Question about making a ristretto
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"Bertie Doe" wrote in message >
> "I->Ian" wrote in message
>>
>> Grind trumps tamp
>
> Yep the definition of restretto is as clear as an unmuddied pool
> (Clockwork Orange). If you take CK's
> http://www.coffeekid.com/espresso/minifaq Item 1.
> Provided you substitute "a double ristretto is the same as a (single)
> espresso" - at least, I think that is what he means.
> Ok, the definition isn't quite as clear as I first envisaged.
>
> Bertie
Edit : should have mentioned that Item2 clarifies ristretto
Bertie "Brawn Baffles Brains" Doe
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Date: 21 Nov 2006 11:53:07
From: Brent
Subject: Re: Question about making a ristretto
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or more grounds in the basket, if you aren't changing the grind...
>
>>I have done some searching in older posts and found a lot of info about
>>making ristretto's. It is not that I intend to make them often but for
>>better understanding:
>>Am I right when I conclude that the simplest way to make one, would be
>>by applying a heavier tamp ? I thought so, because this way an
>>adjustment of the grinder is avoided. Otherwise a readjustment would be
>>necessary for making a "normal" espresso and vice versa. Moreover it
>>would take some time before the grind is actually finer or coarser.
>
> Grind trumps tamp
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Date: 21 Nov 2006 21:29:47
From: Natalie Drest
Subject: Re: Question about making a ristretto
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"Brent" <me@privacy.net > wrote in message
news:4seou0Fv70inU1@mid.individual.net...
> or more grounds in the basket, if you aren't changing the grind...
>
>>
>>>I have done some searching in older posts and found a lot of info about
>>>making ristretto's. It is not that I intend to make them often but for
>>>better understanding:
>>>Am I right when I conclude that the simplest way to make one, would be
>>>by applying a heavier tamp ? I thought so, because this way an
>>>adjustment of the grinder is avoided. Otherwise a readjustment would be
>>>necessary for making a "normal" espresso and vice versa. Moreover it
>>>would take some time before the grind is actually finer or coarser.
>>
>> Grind trumps tamp
>
>
Or stop the pour early?
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Date: 22 Nov 2006 13:53:44
From: Brent
Subject: Re: Question about making a ristretto
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if you define a ristretto as a restricted pour, then it follows that you
restrict the flow achieving 20 mls / .75 oz in 25 to 30 seconds. To achive
this you require either a finer grind, or dose more in to achieve a similar
restriction.
if you define a ristretto as a .75 oz / 20 ml drink, then just stop the shot
early...
From my experience, these two methods produce two different tasting drinks,
and my preference is for a restriction, not cut short shot.
Brent
>
> Or stop the pour early?
>
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Date: 21 Nov 2006 12:14:54
From: Ton
Subject: Re: Question about making a ristretto
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Natalie Drest wrote:
> Or stop the pour early?
But then I will have only a smaller amount of espresso of the same
strength and imho that is not a ristretto, although I am not an expert
on this subject.(On the contrary !)
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Date: 21 Nov 2006 12:06:32
From: Alan
Subject: Re: Question about making a ristretto
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"Ton" wrote
> Natalie Drest wrote:
>
>
>> Or stop the pour early?
>
> But then I will have only a smaller amount of espresso of the same
> strength and imho that is not a ristretto, although I am not an expert on
> this subject.(On the contrary !)
You'll have a smaller amount of espresso, but it wouldn't be the same
strength, because you would have passed less water thru it. That's what
makes a ristretto a ristretto. "Ristretto" = "restricted" --- you restrict
the amount of amount of water . . .
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