A ristretto, or “short shot”, is similar to an espresso but has a few key differences. The word “ristretto” translates from Italian as “shortened” or “narrow”, because the beverage is extracted with half as much water. This gives it more intensity and body in the cup.


Tip - We suggest using a lighter roast for a ristretto to avoid the extreme bitterness that can come from using darker roasts.

What you need


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Small Glass or Demitasse

1 Espresso Shot

1. Grind and Tamp

First, purge your group head and preheat your portafilter, remove and dry before grinding.  

Next, grind your freshly roasted beans. Give the portafilter a few gentle taps to settle the grounds before tamping on a level surface. Remember, consistent pressure is key. Use the Razor tool after tamping to ensure you have the correct dose - it precisely controls the height of the tamped coffee. 

2. Extract Espresso Shot

Place the portafilter into the group head. Twist until it’s firmly in place.​ Before you start the shot, make sure you set your cups underneath. Hit the two cup button.​ Espresso should drop from the spouts after around 8-10 seconds.

Note: In this video, the shot is split between two cups. The reason for this is that most baristas use the double basket to split shots to create a balanced extraction. 

3. The Ristretto

Create the ristretto by cutting the shot short to around 15-20 seconds. This will give you 15-20ml, or 0.5 to 0.7 fl. oz of intense, flavourful coffee with a flow that resembles warm honey.