Ristretto
also: short shot, restricted shot
A shorter, more concentrated espresso pulled with less water and yield than a standard shot.
Ristretto means “restricted” in Italian. It is an espresso pulled to a shorter yield than normal, so the shot is more concentrated. Where a standard shot runs around a 1:2 ratio (for example 18 g in, 36 g out), a ristretto sits closer to 1:1 or 1:1.5, stopping the shot earlier while keeping the same dose.
Why it matters: pulling shorter favors the first compounds to extract, which tend to be sweeter and more acidic, while leaving behind some of the later, more bitter and astringent ones. The result is a thicker, often sweeter and punchier cup, though if you choke the flow too hard it can also taste sour and underdeveloped.
In practice a ristretto is usually made by grinding a touch finer or simply ending the shot sooner. Many cafes use ristretto shots as the base for milk drinks because the concentration cuts through steamed milk well. Its opposite is the lungo, a longer, more diluted pull. None of these are stronger in total caffeine than a normal shot; they redistribute flavor, not dose.