Side-by-Side Comparison
Coffee Roasts & Botanical Teas
Black Tea (Assam Fully Oxidized) vs. Ristretto (Restricted Espresso Shot 1:1)
Comparing 2 standards across 13 specifications. 13 key differences identified.
Comparing:
Black Tea (Assam Fully Oxidized)
Ristretto (Restricted Espresso Shot 1:1)
Assam black tea (Camellia sinensis assamica) is 100% fully oxidized tea leaf from northeast India. Steeping 2.5g in 200ml boiling water (95–100°C) for 3–5 minutes yields a robust, malty liquor with ~45mg caffeine per 100ml, theaflavins, and thearubigins.
Ristretto is a restricted extraction espresso stopping at a 1:1 to 1:1.5 ratio (18g dry dose yielding 18–22g liquid) in 18–22 seconds, extracting sweet, viscous, low-bitterness solubles with an intense 11–14% TDS.
Specification Comparison Table
13 Parameters| Parameter / Spec | ||
|---|---|---|
|
Product Class
|
Fully Oxidized Leaf Infusion (100% Oxidation) | Restricted High-Intensity Espresso |
|
Brewing Water Temperature
|
95 – 100°C (203 – 212°F / Full Boil) | 90 – 93.5°C (194 – 200°F) |
|
Caffeine Content (per 100ml)
|
~40 – 50 mg (200ml cup = ~80–100mg caffeine) mg | ~240 mg (Single 20g shot = ~50–60mg caffeine) mg |
|
Standard Brew Ratio (Leaf : Water)
|
2.5g leaf in 200ml water (1 : 80) | — |
|
Steeping Duration
|
3 – 5 Minutes | — |
|
Oxidation Level
|
100% (Complete enzymatic polyphenol oxidation) | — |
|
Theaflavin & Thearubigin Content
|
~80 – 120 mg per cup (Gives deep red color and brisk astringency) mg | — |
|
Standard Brew Ratio (Dose : Yield)
|
— | 1 : 1.0 – 1 : 1.2 (18g dry coffee -> 18–22g liquid) |
|
Extraction Pressure
|
— | 9.0 Bar |
|
Extraction Time
|
— | 18 – 22 Seconds |
|
Grind Size Range
|
— | 200 – 300 µm (Fine to Ultra-Fine) |
|
Total Dissolved Solids (TDS)
|
— | 11.0 – 14.5 % (Maximum body and sweetness) % |
|
Extraction Yield (EY)
|
— | 14.0 – 16.5 % (Excludes late astringent tannins) % |
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