pulling an actual ristretto, not just a short shot
the difference is the grind, not the stop time. took me way too long to get this straight.
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1
Dial in your normal shot first
same beans, same dose you already trust (single origin) or not, doesn't matter here
2
Keep the dose exactly the same
18g in, whatever your basket calls for. this isn't the step where you change anything
3
Grind noticeably finer than your espresso setting
not one click. two or three clicks finer, enough to feel it in the dosing funnel
4
Target 20-22g out
5
Time the shot, expect 20-25 seconds
shorter window than a normal shot but not THAT short
6
Taste for sweetness before you taste for strength
7
If it's sour, the grind was wrong, not the stop time
did this for months. stopped the shot early to hit a smaller yield instead of grinding finer. got a short, sour shot every time
8
Write the grind setting down somewhere
notes app, dated. otherwise you redo this whole thing every time you switch bags
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