In espresso preparation, a 'ristretto' shot is best described as:

In espresso preparation, a 'ristretto' shot is best described as:

Options:

1. A shorter, more concentrated extraction using less water
2. A longer, milder shot using extra water
3. An espresso pulled at a higher temperature
4. An espresso diluted with hot water after extraction

Correct answer: A shorter, more concentrated extraction using less water

Explanation: A ristretto is a shorter espresso extraction using roughly half the usual water, yielding a more concentrated 15–20 ml shot compared with about 30 ml for a standard espresso.

Created 2026-03-10T17:34:41.868Z. Updated 2026-03-10T17:34:41.868Z.