How would I try to make this drink at home? The new "Magic Coffee" thread - Page 2

#11: Post by **Milligan** » January 21st, 2023, 9:01 am

Media giving a rather normal drink in the specialty coffee world a sensational name, imagine that.

#12: Post by **edh** » January 21st, 2023, 8:19 pm

Milligan wrote:Media giving a rather normal drink in the specialty coffee world a sensational name, imagine that.

No, no, this a brand new thing.

From the Delish article the OP provided:

Now, lets take a look at the essential ingredient of this exciting new addition to the coffee world: ristretto.

I see that the name Magic Coffee has been trade marked. Oh well, I'll just have to continue to call it what I and the central and southern Italians(where it is customary to pull short) always have; a double cappuccino. I will have to admit though, SAKA Gran Bar or Top Selection pulled 17/17 in a 6oz cup filled with heavily textured milk is magic.

Ed

#13: Post by **jdrobison** » January 22nd, 2023, 8:29 am

The way they describe it

"half the amount of water with a shorter extraction time" and "When you extract a shot of coffee, the flavour journey usually goes like this: acidity, sweetness, then bitterness. If you shorten the extraction time, you minimise that bitterness at the end."

Makes it sound like they're not pulling a ristretto as much as they're just stopping it short.

#14: Post by **spasypaddy** » January 27th, 2023, 4:45 pm

I've joined home barista for this topic