Side-by-Side Comparison
Coffee Roasts & Botanical Teas
Ristretto (Restricted Espresso Shot 1:1) vs. Sencha (Japanese Green Tea)
Comparing 2 standards across 13 specifications. 13 key differences identified.
Comparing:
Ristretto (Restricted Espresso Shot 1:1)
Sencha (Japanese Green Tea)
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.
Sencha is unshaded, steamed green tea leaf (Camellia sinensis). Steeping 3g in 150ml water at 70–75°C for 60 seconds delivers a refreshing, grassy liquor with ~30mg caffeine per 100ml and rich EGCG catechins.
Specification Comparison Table
13 Parameters| Parameter / Spec | ||
|---|---|---|
|
Product Class
|
Restricted High-Intensity Espresso | Steamed Unoxidized Infusion (0% Oxidation) |
|
Brewing Water Temperature
|
90 – 93.5°C (194 – 200°F) | 70 – 75°C (158 – 167°F) |
|
Caffeine Content (per 100ml)
|
~240 mg (Single 20g shot = ~50–60mg caffeine) mg | ~20 – 30 mg 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) % | — |
|
Standard Brew Ratio (Leaf : Water)
|
— | 3.0g leaf in 150ml water (1 : 50) |
|
Steeping Duration
|
— | 60 Seconds (1st infusion), 30s (2nd infusion) |
|
Oxidation Level
|
— | 0% (Steam-inactivated polyphenol oxidase) |
|
EGCG Catechin Content
|
— | ~50 – 70 mg per 150ml cup mg |
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