Side-by-Side Comparison
Coffee Roasts & Botanical Teas
Ristretto (Restricted Espresso Shot 1:1) vs. V60 Pour-Over Filter Coffee
Comparing 2 standards across 10 specifications. 10 key differences identified.
Comparing:
Ristretto (Restricted Espresso Shot 1:1)
V60 Pour-Over Filter Coffee
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.
V60 filter coffee is gravity percolation through a 60-degree conical paper filter. Using a 1:16.7 brew ratio (15g coffee to 250g water at 92–96°C) over 2.5–3.5 minutes, it produces a crystal-clear cup with 1.25–1.45% TDS and high clarity.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
Product Class
|
Restricted High-Intensity Espresso | Gravity Paper Percolation Coffee |
|
Brewing Water Temperature
|
90 – 93.5°C (194 – 200°F) | 92 – 96°C (198 – 205°F) |
|
Extraction Pressure
|
9.0 Bar | Ambient Atmospheric (1.0 Bar Gravity) |
|
Extraction Time
|
18 – 22 Seconds | 2.5 – 3.5 Minutes (including 45s bloom) |
|
Grind Size Range
|
200 – 300 µm (Fine to Ultra-Fine) | 500 – 700 µm (Medium-Fine) |
|
Caffeine Content (per 100ml)
|
~240 mg (Single 20g shot = ~50–60mg caffeine) mg | ~60 – 75 mg (250ml mug = ~150–180mg caffeine) mg |
|
Total Dissolved Solids (TDS)
|
11.0 – 14.5 % (Maximum body and sweetness) % | 1.25 – 1.45 % % |
|
Extraction Yield (EY)
|
14.0 – 16.5 % (Excludes late astringent tannins) % | 19.0 – 21.5 % (SCA Golden Cup Standard) % |
|
Standard Brew Ratio (Dose : Yield)
|
1 : 1.0 – 1 : 1.2 (18g dry coffee -> 18–22g liquid) | — |
|
Standard Brew Ratio (Dose : Water)
|
— | 1 : 16.7 (60g coffee per 1.0 Liter water) |
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