RISTRETTO

Let's jump into the middle of the glass and looking around what kind of coffee this is.

Whenever we make ristretto it is the way to catch the soul of coffee

It is not stronger and not smoother, just smaller than an espresso and there are just a few differences - few but significant.
ristretto has no tannin or less than a tear, but it has all the other tastes of spices and aromas. it is chunky and gently and perfectly clear just like a British lawyer.

As you know I prefer espresso 100% Arabica, but sometimes you can use excellent mixes - not for ristretto. only the best Arabicas from Yemen.

Water is important also - we know the quality, but for ristretto the quantity is relevant also - I use 20-30 ml. It depends on the coffee-maker I use and of course the way I feel and the air pressure at the time, and the shake of my hand.

When and Where and How?
Drink it before noon, but not early morning, and drink it when it's rainy and the end of Autumn, or Monday before you go to work or you arrive to the work earlier and you still have time. You need open-air for this coffee to show off the good-smell to everyone and feel the fresh-air and the rain if you have.

Links:
Ristretto on Wikipedia
a Ristretto pic on Flickr