The preparation is very similar to that of an espresso. However, the ristretto differs mainly in terms of the degree of grinding of the beans, the amount of water and the extraction time in your espresso machine.
If you haven't already, grind your coffee beans. They must be finer than for an espresso.
Level and tamper your powder in the sieve.
Clamp the sieve into your espresso machine and press start.
In about 15 seconds you stop.
You should now have about 15ml of ristretto in your cup
Enjoy your drink
Notes
For a double ristretto, beans and water must be doubled. This results in 14-20 g espresso powder and 30 ml water. In addition, of course, the extraction time must be increased to 25 to 30 seconds. The result is about the size of an espresso.