The double riz jiz

I’ve been on unintentional hiatus from this blog and Jeremy has simply stopped giving a care but I had a bit of a coffee centered week that got me a bit excited. Here’s a post that has been brewing (heh, clever) for a little while. It will address the love affair, or #JIMP over ristretto coffees and my reasons against this style of coffee that has a high prevalence in Brisbane.

1) it is a cop out for the Barista

I’m guilty of this often. pulling ristretto coffee is essentially idiot proof when you factor in the technology of coffee today. there is a large margin of
error in the extraction process and leads to lowered Barista attention to detail and ability.
From personal experience:
individual variables hold very little influence when you have such a high soluble ratio. Subtle changes in temperature setting result in insignificant difference in cup. subtle changes in grind result in insignificant changes in cup. Finally (believe it or not) the extraction rate is so slow that subtle changes in shot time, or length result in minimal variation.

in summary ristretto is a safe mode that diminishes necessary Barista involvement. (if you disagree and think that there is skill involved in pulling ristretto then maybe you should reexamine your Barista skill set)

2) injustice to specialty coffee and
estate coffee

Most new coffee shops will call themselves specialty (another issue for another time) therefore need to showcase their coffees. Being a Barista has taught me many things about coffee and one of my earliest lessons was the variety of nuances that are associated with terroir and origin. these nuances demand solid roasting and precise extraction that falls in the range of espresso normale rather than ristretto. So why pull ristretto and miss out on all the complexity?

sidebar: in Australia coffee drinkers love body. but implore that there is an inherent difference in body due
to the attribute of the coffee and false body due to extraction method

3) ristretto may be cool, but won’t help you in competition

self-explanatory.

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6 thoughts on “The double riz jiz

  1. Agreed. has anyone ever noticed how high dosed, under extracted ristrettos all taste the same? you ve gotta be able to pull that thing longer to get any real ‘terroir’ from the coffee.
    So much effort to get the coffee to where it is, then all we get is an oil slick against the roof of the mouth.

  2. Ben,

    I ❤ you times a thousand! You speaks the words I'm thinking in my brain.

  3. It’s amazing how such simple truths can be so hard for people to swallow.

    It seems that using “quality” coffee, a robur, an LM or synesso, using the term “specialty coffee” in your name, and pouring a pretty picture on top of the coffee = a great cup of coffee.

    I’m amazed that so few, if any, have actually noticed that a 25g–32sec–18g shot tastes like battery acid. And makes you want to brush your teeth strait after…
    The notion of terroir in the setting is a joke!

    Perhaps the reason why “brewed” coffee has become so popular in Australia (amongst baristas, not the public… But that’s another discussion) is because we don’t want to face any more awful espresso..? But we just haven’t realised it…

    Down with the ristretto

  4. Sorcery is correct.

    The dream is to have more of a good thing, hence espresso normale or whatever of a bombin’ coffee with terroir ripping through the back of the GOB.
    However if your coffee isn’t dope (whether roast, green defect, storage or whatever) you still need to tinker with it to make it poppable in the gob.

    Right now in Australia, I see a hybrid between ristretto and normale being served as I have yet to have a normale that I want to consistently pop into my gob.

    Huzzah! Ristrale!

  5. All ristrettos taste the same. Baristas who intentionally pull short shots are idiots. They are acidic, unbalanced and underextracted. FACT.

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