(New page: 20mls of coffee and crema, served with 2-3 small spoons of milk froth / warm milk. (the milk should just stain the coffee). Served in a small cermamic cup or a glass) |
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| + | Ristretto is espresso made by firmly packing enough espresso beans for a double shot, and only pulling a single, while cutting the process before it turns blonde (before the crema comes out). It is hailed as the most delicious part of the espresso because it avoids the burnt taste that happens when the beans have more water pushed through them. Also, that first bit of coffee has most of the of oils from the beans in it, and the oils are where most of the aromas are found, thus you capture the essence of the espresso in the ristretto more than you would in a normal shot. |
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| − | 20mls of coffee and crema, served with 2-3 small spoons of milk froth / warm milk. (the milk should just stain the coffee). Served in a small cermamic cup or a glass |
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Revision as of 03:23, 25 March 2010
Ristretto is espresso made by firmly packing enough espresso beans for a double shot, and only pulling a single, while cutting the process before it turns blonde (before the crema comes out). It is hailed as the most delicious part of the espresso because it avoids the burnt taste that happens when the beans have more water pushed through them. Also, that first bit of coffee has most of the of oils from the beans in it, and the oils are where most of the aromas are found, thus you capture the essence of the espresso in the ristretto more than you would in a normal shot.