COFFEE GUIDE
Ristretto
Half the water of a regular shot. Sweeter. More concentrated.
WHAT IT IS
A ristretto is a restricted espresso shot, pulled to about 0.75 oz using the same coffee dose as a regular espresso (7 to 9 grams) but only half the water. The extraction stops before the bitter compounds arrive, leaving a sweeter, more concentrated shot.
HOW IT IS MADE
Same setup as a regular espresso (grind, dose, tamp, extract) but the extraction is cut short at about 0.75 oz instead of the standard 1 to 1.5 oz. The pull time is the same or slightly shorter, not longer.
WHAT IT TASTES LIKE
Sweeter and more syrupy than regular espresso. The bitter end-of-extraction compounds are absent. More concentrated, with more intense sweetness and fruit notes. Many baristas prefer ristretto as the base for flat whites.
WHEN TO ORDER IT
When you want a sweeter, more concentrated espresso experience. When you want a flat white made the proper way (most specialty flat whites use ristretto). When exploring espresso flavor variations.
HOW TO ORDER IT
Say "ristretto" or "short shot." Ask for a "ristretto flat white" to get the proper version of that drink.
VARIATIONS
Double ristretto: two restricted shots. Ristretto as flat white base: the most common application.
CAFFEINE
About 50 to 60mg per shot. Slightly less than a regular espresso because less total liquid is extracted.
According to Pulled Coffee data from 462,531 coffee shops worldwide, 15.9% of all coffee shops are classified as specialty — the type most likely to serve a proper Ristretto. In cities like Vancouver (4,175 specialty shops) and London (3,621), your chances of finding a great one are significantly higher than the global average.
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