Crusade ranting is a noble cause!
I had done some investigative research, when I found out that StarBucks became capable of pulling
Ristretto shots from their newer machines (about a decade ago, or so...?)
At the time, I hadn't a clue what
Ristretto shot really entailed and what its claim to name was about.
So, I asked and asked and asked again. Each answer by the *$'s baristas was different.
Needing to dig a bit deeper to get a confirmation as to wtf a
Ristretto shot really was; I did a web deep-dive, for an answer: Different source(s) but the same misinformation.
So: To complete my investigative polling with additional data points; I'll ask you for your definition of what makes
"Ristretto" different than a regular espresso shot.
Not that your expert Barista definition is going to change what my tongue' papillae are telling me but...
The way I learned it is that a Ristretto is half the volume of a standard single shot of espresso.
So a Single Espresso is technically about 7-8g of coffee yielding anywhere from 21-28g in 30 sec. A full ounce is really the goal, but some shops call 21g a "shot."
A double dose is usually around 16-18g of coffee. A "triple" dose would be maxing out between 20-22g which are the largest baskets I have come across (and which makes sense assuming the single dose of coffee is 7g).
The complicated part is that traditionally, a double espresso would also yield twice as much liquid, but should still be pulled in 30 seconds. ...So a 2 ounce pull, which I have never seen in a third-wave coffee shop.
Now, enter Ristretto. Meaning restricted or narrow, as an Espresso drink, you would pull half the volume of the
single shot (7-8g of coffee), commonly seen now as 14g yield in 30 seconds. The way I always learned to do this is to fine the grind to yield half the volume.
Some sources go as far as saying a Ristretto would be 1:1 ratio... Frankly, I have never seen this in practice either.
Complicating things again (further?, some more still?
) is a general misunderstanding (perhaps) of whether a Ristretto should always be a 14g yield, or if it should always be a 1:2 ratio of coffee to yield.
(If the latter, the implication is that a Double Ristretto should be a full ounce beverage at 28g from 14g of coffee.)
Thus I have detailed a complete bastardization ond likely breakdown in how we define TWO different aspects of Espresso: The DOSE (and I will come back to this) and
what is RISTRETTO.
If you apply my stated parameters and previous discussion about how I arrived at those as my House Style (20g dose, 14g yield, 30 sec) you may see that I am
in one manner serving a triple ristretto in that I am using a "triple" dose (20g) and yielding about 14g in 30 sec. Obviously this assumes the yield at 14g is the most important characteristic and not a particular ratio of dose to yield.
If taken the other way where a ratio is more important, then assuming a 1:2 ratio is correct, a single ristretto should be 14g, a double ristretto should be 28g...
Another complication: how do you achieve this? As mentioned earlier, I use the method of fining the grind to extract 14g in 30 sec. Other variations I have seen involve pulling a normal shot but only doing so in half the time (15 sec); pulling a normal shot but only keeping half the volume by throwing some of the shot away, or variations of these.
Now the reason behind ristretto: By only extracting such a small amount of the potential shot, you are leaving the less desired flavor characteristics behind. Usually, a proper ristretto is described more often as "sweeter" than an espresso, and often times more concentrated. Most sources agree that the more bitter compounds in coffee extract towards the end.
Fun experiment: The Rainbow. Set yourself up with 6 clear shot glasses for a 30 second pull. Pull a shot and switch glasses every 5 seconds, timing from the first drop. Look, smell, taste... Enjoy.
This process allows you to dissect an espresso shot by time, so to speak. you will not only experience different flavor profiles, but they should show different coloration, too.