With all the threads about preinfusion and pressure profiling, which is particularly useful for some of the high-dose shots that are in vogue on the Western side of the Pond, I thought I'd post something on the other extreme for those who like the classic Italian ristretto: a 7g dose in a single basket cut short to produce less than half an espresso cup of deep, flecked, shiny, syrupy nectar.

Try it with any amount of preinfusion and the shot will come out too thin.

Just a second or two at the very most if you have a bright bean and then ramp the pressure up straight away and hold it steady, only letting if tail off abruptly when it starts to thin and well before blonding and you will be in for a treat!

Works fine on a lever machine and is one of the reasons that the Caravel with its gravity feed so excels at ristretti. But it should work with an pump machine that offers minimal levels of control.

Preinfusion is good. But it's not the only trick in the bag.

I'd be interested to know what others think.

Cheers

Mike

Cool, I have some SM Monkey peaking just about now, but I've been feeling a bit under lately so I haven't had much espresso. I will try that tomorrow and see if I can get it right.

I've been using the "Vanboom Preinfusion Technique" (VPT) on my Silvia and it has changed my results totally. I have been pulling ristrettos with consistent results by pre-infusing the puck for about 3 seconds. With no preinfusion, I get more bitterness in the shot and more of a gritty mouthfeel/finish. A "light" VPT preinfusion gives me a really smooth ristretto with a beautiful soft finish. The difference is striking when the shots are compared side to side.