Bar ristretto

What it is and what sets it apart: Not “stop early by eye”—a defined ratio (e.g. 1:1–1:1.5).

At the bar: Set dose and short g out → its own dial-in (often finer) → serve only if on menu.

Impact on the drink: Impact: denser perceived sweetness; done poorly = sour/underextracted or dense bitter.

Technical notes: Share the ristretto ratio with the team. Don’t improvise on a 1:2 dial-in.

Common mistakes: Calling any short shot a ristretto. Same grind as normale without adjusting.