Paolo Scimone is the owner of His Majesty Specialty Coffee Roasters, which is located in Monza, Italy. He says that in the Italian tradition, a ristretto is a shot of coffee made by adding 7-8 grams of ground coffee to water and extracting 15 grams of coffee out, in a ratio of 1:2. I timed myself pulling three shots without weighing them, in the way I would do in a normally paced working situation. I needed 1:02 from grinding the first shot to the end of the last extraction. Timothy did the same but weighed his shots and pre-ground the next shot during extraction. He completed his flow in 56 seconds. 6 seconds may sound insignificant, but multiply this by the number of shots you might pull in a day during a busy, high-volume service (this might be anywhere from 400-1000) – plus a bit of inevitable barista fatigue – and that extra time is going to pile up. While a ristretto is a prepared coffee beverage, the term is often used by major brands to describe coffee shots with an intense flavour. For example, Nespresso offers a ristretto capsule as part of its espresso collection.

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Most specialty cafes will be running one or more ‘on demand’ grinders. This is generally because doing so is a good step towards achieving espresso consistency. You can set them to grind a certain amount of coffee at a fixed grind size in a set number of seconds. So how do we guarantee consistency? First, we dial in a recipe first thing in the morning before the door opens. This involves experimenting with weighing and timing your shots to find the ‘sweet spot’ where your espresso tastes its best. The catch is that once you’ve found it, you’ll want to hit it each and every time. And you do this by weighing every single shot. Was anything in Martin Reynolds’s evidence to the Covid inquiry surprising today? We already knew that Boris Johnson had a sketchy hold of the details when Covid emerged in early 2020, something that the PM’s former private secretary gave us more on when he admitted that there was a period of ten days where thePaolo says that because the ristretto is seen as similar to a regular Italian espresso, some coffee shops call a double shot of espresso a ristretto. However, the two drinks have several important differences.

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Let’s take this 20–30 seconds as our default. However, bear in mind that there’s no precise rule for timing. This is because the extraction time will depend on how much ground coffee you put in the basket, how coarse the coffee is, the origin, roast profile, roast date…

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