R.I.P. the Ristretto - Page 5

#41: Post by **UFGators** » September 6th, 2015, 10:37 am

brianl wrote:And their shots tastes like bitter wood (probably because their espresso blends use Robusta). Go over to Gaslight when you're in Chicago. They pull 1:2 and 1:3 shots and are by far the best in the city.

As for me, i'll usually pull a coffee in both ristretto and normale to see what's best. Most of the time it's normale.

This blend is very temperature sensitive. I hear what you are saying but I would bet anything I can brew a better shot at my home than what they can pull off on their equipment. I am using 18g in VST basket, 22-23 second preinfusion, 17g out full flow, back to pre brew flow for total of 22g out in 26 seconds. I get walnut, earthy notes, bright citrus notes and tons of barrel flavors, like glenlivet 18 year. I will definitely check out your recommendation if I can order some of their coffee.

#42: Post by **homeburrero** » April 17th, 2016, 1:13 pm

Was just watching the 2016 USBC finals, where Sam Lewontin (from Everyman Espresso, NYC) pulled his espresso shots at a 1:1.6 dose to beverage ratio. (He used a washed Colombian, Tito Raúl Quelal farm in Nariño, roasted by Counter Culture, 27 sec extraction time.)

#43: Post by **Marcelnl** » April 17th, 2016, 1:17 pm

And how did it taste

#44: Post by **jonr** » April 17th, 2016, 9:27 pm

Someone once wrote that espresso was about 5% of USA orders - I assume in coffee shops. Is this right - that shots of espresso are almost commercially irrelevant here?

Given the nasty tasting, under-roasted fad, I wouldn't be surprised.

#45: Post by **aecletec** » April 17th, 2016, 10:09 pm

In Australia, they're about 10% of orders from what owners tell me. Myself, with the Caravel I'm usually drinking in the 1:1 ballpark with around 14 g from 14-15g in nearly 30 seconds...

April 17th, 2016, 10:27 pm

Do you guys think that equipment performance and our understanding of coffee preparation is causing this change?

I have a super jolly in my kitchen, I pull 1.5-1.8 ratios on it, I struggle with getting good extractions above 1.8. With the Robur or K30 I've used, I mostly have been comfortable in the 1.6-2.2 range.

I've had wonderful shots from the EK, Peak and Mythos between 2-4, but never got to play with them personally

I was surprised at how much I enjoyed a 1:1 of hairbender the other day while dialing it in

#47: Post by **Marcelnl** » April 18th, 2016, 2:41 am

To me it is more likely a combination of the typical use of machinery, light roasts and a largely uneducated public (instant, charbucks etc). Have a look at Italy, it's cappa's in the morning, espresso's all day and a cortado or correto or ristretto at night for most folks.

1 to 1 ratios rule

#48: Post by **yakster** » April 18th, 2016, 2:49 am

The ristrerro is alive and well at Scarlet City Roasters in Oakland, dropped in Thursday on the way to the Russian River for a long weekend.

#49: Post by **Mrboots2u** » April 18th, 2016, 2:49 am

What's the ratio of sugar put in espresso in Italy though ..?

April 18th, 2016, 3:01 am

Depends on personal preference. There are lots of people who take it with sugar, and lots (myself included) who take it without.

I'd say between my friends and family in Italy we are split about 60 / 40 for those who add sugar and those who don't.