☕ Ristretto
A ristretto is a 'restricted' espresso: the same dose of finely ground coffee pulled with roughly half the water, giving about 15–20 ml. Because the shot is cut short, it is thicker, sweeter and less bitter than a regular espresso, with an intense aroma and a heavy crema. It is drunk in one or two sips, usually at the bar.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 15–18 g espresso coffee, finely ground
- 20 ml water (through the machine)
- Sugar to taste (optional)
Method
- Dose and tamp the ground coffee in the portafilter as for espresso.
- Start the shot and stop it after about 15 seconds, at roughly 20 ml.
- Serve immediately in a warmed small cup.
How to make it lighter
- A plain ristretto has almost no calories — about 1 kcal per cup.
- Each teaspoon of sugar adds about 16 kcal; try it unsweetened since it is naturally less bitter.
- Keep it as a short shot rather than a large sweetened coffee drink.
History
The ristretto grew out of Italian espresso culture, where the name simply means 'restricted' or 'short'. It is ordered today in cafés worldwide by those who want a more concentrated shot.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →