I wish I could say that I chose to get coffee this last Wednesday at Ristretto Roasters in Portland, Oregon because I just knew it was quality coffee: small batch, hand-roasted, specializing in medium roast coffee beans of single origin. But no, I chose Ristretto because it was located the closest to our Mississippi neighborhood Airbnb, and it was on the way to PDX and opened early (6:30 – the location on Williams St.). Little did I know it is one of Portland’s finer/better coffee joints (with 3 locations!). What a pleasant surprise at 6:30 in the morning. Good stuff.
I also didn’t know what the definition of ristretto translates/means, and for a self proclaimed “kinda” coffee nerd (and by “coffee nerd” I just mean I can clearly tell when espresso sucks), this is definitely a faux pas that I have remedied – and in case you don’t know…
“Ristretto is traditionally a short shot of espresso coffee made with the normal amount of ground coffee but extracted with about half the amount of water. Since ristrettos are essentially the first half of a full length extraction, the faster-to-extract compounds predominate in a ristretto. The opposite of a ristretto is a lungo, which is typically double the shot volume. Ristretto means “limited” or “restricted” in Italian whereas lungo means “long.””
The husband and I were in and out of Ristretto pretty quickly – but, I did manage to snap a few images to share on this space. My ultra smooth (and not suck) latté managed to fuel/medicate me all the way to PDX in a calm and satisfied manner. Next time I visit Portland, I’ll definitely be picking up some beans – and more tasty beverages!
Now, I use a quart mason jar, a canning funnel, and a filter I jacked from our old coffee machine to make cold brew. But IF I was to go legit I’d use one of these dudes or it’s industrial sized cronie (unless they totally suck – and if they do let a sista know, OK coffee people?):