Side-by-Side Comparison
Coffee Roasts & Botanical Teas
Espresso (Standard Double Shot 1:2) vs. Ristretto (Restricted Espresso Shot 1:1)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
Espresso (Standard Double Shot 1:2)
Ristretto (Restricted Espresso Shot 1:1)
A standard double espresso is prepared by forcing 9 bars of pressurized hot water (90–93.5°C) through 18g of finely ground coffee in 25–30 seconds, yielding 36g of liquid beverage. Per 100ml, it delivers ~212mg caffeine, an 8.5–11.0% TDS, and a persistent crema emulsion.
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
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Product Class
|
Pressurized Coffee Extraction | Restricted High-Intensity Espresso |
|
Standard Brew Ratio (Dose : Yield)
|
1 : 2.0 (18g dry coffee -> 36g liquid espresso) | 1 : 1.0 – 1 : 1.2 (18g dry coffee -> 18–22g liquid) |
|
Brewing Water Temperature
|
90 – 93.5°C (194 – 200°F) | 90 – 93.5°C (194 – 200°F) |
|
Extraction Pressure
|
9.0 Bar (0.9 MPa / 130 PSI) | 9.0 Bar |
|
Extraction Time
|
25 – 30 Seconds | 18 – 22 Seconds |
|
Grind Size Range
|
200 – 350 µm (Fine) | 200 – 300 µm (Fine to Ultra-Fine) |
|
Caffeine Content (per 100ml)
|
~212 mg (Single 36g double shot = ~75–80mg caffeine) mg | ~240 mg (Single 20g shot = ~50–60mg caffeine) mg |
|
Total Dissolved Solids (TDS)
|
8.5 – 11.0 % (Heavy concentration) % | 11.0 – 14.5 % (Maximum body and sweetness) % |
|
Extraction Yield (EY)
|
18.0 – 22.0 % (SCA Golden Cup Standard) % | 14.0 – 16.5 % (Excludes late astringent tannins) % |
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