Ristretto

A short, concentrated espresso shot — pulled at a 1:1 to 1:1.5 ratio (e.g. 18 g in, 18–27 g out). Italian for "restrained" or "narrowed."

Why it matters — Ristrettos amplify the early-extracting compounds — acidity, sweetness, top-end aromatics — while pulling less of the bitter compounds that come out late in a shot.

Good to know

• Ristrettos make excellent milk drinks — the concentrated coffee character cuts through milk better than a longer pull.
• A bad ristretto tastes flat or sour rather than intense — that's a sign of under-extraction, not a feature.