Hey, everyone. Today, I’m going to walk you through how to make the ultimate double ristretto. Here at The Roasting Party, we believe this is the best, and only extraction method when working with milk. Why? Because it strikes the perfect balance between the three main flavors: punchy acidity, lingering sweetness, and a subtle bitterness that brings the whole cup together.
The Recipe
- Coffee Dose: We’re going to use 22 grams of coffee.
- Yield: We’ll extract 19 grams of coffee out, giving us a ratio that’s just under 1:1.
This setup is what makes a double distretto shine—it's richer and more concentrated than a standard double espresso, which typically has a 1:2 ratio.
Extraction Time
- Timing: We aim for an extraction time of around 30 seconds.
- Taste Tuning: If you prefer more acidity and fruitiness, aim for the shorter end of the spectrum. If you lean towards chocolatey notes with a hint of bitterness, let it stretch closer to 30 seconds.
By dialing in this method, you’ll get a cup that perfectly balances sweetness and low bitterness, making it an ideal extraction for your brew.
Cheers guys.
